Avocado, Kale, and Cashew Parfait {vegan}

If you’re a fan of healthy and delicious snacks, then you’re in for a treat! Avocado, Kale, and Cashew Parfait is a perfect combination of creamy avocado, nutrient-rich kale, and crunchy cashews.

This parfait is not only delicious but also packed with vitamins and minerals, making it a great option for anyone looking to eat healthier. The layers of avocado, kale, and cashews create a beautiful and colorful presentation that is sure to impress your guests.

This parfait is also great for meal prep, as it can be made in advance and stored in the fridge for a quick and easy snack. Whether you’re a health-conscious foodie or just looking for a tasty and nutritious snack, Avocado, Kale, and Cashew Parfait is a must-try.

So go ahead, indulge in this guilt-free parfait and enjoy every bite!

Avocado, Kale, and Cashew Parfait

Avocado, Kale, and Cashew Parfait

You know that Vegan/Paleo “cheesecake” dish, the one with the puréed soaked cashews in place of cream cheese?

Did you raise your eyebrows at them when you first heard of such a thing? Or are you raising your brows at this very moment because it’s your first time hearing about such a thing?

It’s ok. I understand the skepticism. Some may even wonder if cashews in place of cream cheese drastically bump the calorie count.

Personally I don’t worry too much about calories for nutrient dense foods, but I can tell you that the Paleo/Vegan cheesecake is really not that high on the calorie scale (to me at least), and may actually be far less than the traditional cheesecake depending on how much sugar you want to use. And they are actually really tasty and versatile.

Cashews are one of the best healthy fats and oh so delicious! I wish they had a different name for its awesomeness than a “cheesecake.”

Except, I didn’t make it into a cheesecake but rather adapted the concept of puréed soaked cashews into a pudding or parfait. Layered, cool, and sweet goodness in a convenient cup. Everyone likes parfaits!

This parfait…maybe has a bit of an identity crisis. I added avocado, Kale, and jut a bit of sweetener. Kale is just amazing in any shape and form and is perfect as a parfait with strawberries.

There’s a lot of healthy ingredients, but presented as a dessert. So I’m not sure whether to call it a dessert or breakfast or a thick smoothie. Either way it tastes good and I don’t feel guilty chowing them down no matter what time of day. Not one bit.

I held on making this for so long because I have an inefficient food processor and a terrible blender. But there is the immersion blender! Im scared of that thing.

Those are some seriously sharp blades, strong enough to grind tough into mush. Soaked cashews have no chance!

Avocado, Kale, and Cashew Parfait {vegan}

Recipe by Matt Roberts


Prep time


Cooking time


Total time




  • For the Avocado Kale Layer
  • 2 cups of Chopped Kale Leaves

  • 2 cups of Raw Cashews

  • 1 Ripe Avocado

  • ¼ cup of Raw Honey

  • ¼ cup of Lemon Juice

  • Water for soaking

  • For the Strawberry Layer
  • 2 cups of Strawberries

  • 2 Tablespoons Raw Honey

  • 1 teaspoon of Lemon Juice

  • For the Cookie Layer
  • 6 Tablespoon of Coconut Flour

  • 4 Tablespoons of Organic Palm Shortening

  • 2 Tablespoons of Raw Honey


  • For the Avocado Layer
  • Soak the cashews in water for at least 5 hours, no more than 8 hours.
  • Drain the cashews and blend in a food processor until the nuts are mostly broken.
  • Cook the kale for about 5-8 minutes until soft. You may skip this step if you prefer raw kale.
  • Mash the avocado and add to the food processor along with the honey and lemon juice.
  • Blend the ingredients until the mixture is soupy and no long gritty. You may need to add a little extra water.
  • For the Strawberry Layer
  • Slice the strawberries.
  • Combine the ingredients in a saucepan and gently heat for a few minutes. You may heat for longer if you prefer a jam.
  • For the Cookie Layer
  • Blend ingredients in a food processor or stir with a strong arm until incorporated.
  • Portion about 1 Tablespoon onto a cookie sheet lined with parchment paper.
  • Press to form the cookie shape.
  • Bake at 350 for 8-9 minutes.
  • Let cool for about 20 minutes.
  • Assembly
  • Crumble the cookie into the bottom layer.
  • Add the strawberries on top of the cookie layer.
  • Add the Avocado Kale layer on top of the strawberries.
  • Let cool for about 4 hours.


  • For a Vegan Option: Use Agave Nectar in place of honey.

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