Don’t let the seeming simplicity of this dish fool you—it’s packed with flavours and textures that are sure to wake up your senses and please your palate. The silky-smooth yogurt is made with creamy cashews and pairs perfectly with the nutty homemade muesli. Top with fresh berries for extra bursts of flavour and a sweet morning meal that will definitely put a smile on your face as you start the day.

Makes 2 or 3 servings



• 2 cups old-fashioned rolled oats
• ½ cup raisins
• ¼ cup raw walnut halves
• ¼ cup raw pumpkin seeds
• ¼ cup raw sunflower seeds
• ¼ cup raw pecan halves
• 1 tsp. cinnamon
• ¼ tsp. sea salt

Cashew Yogurt

• 1 cup raw cashews
• 2 ½ cups water, divided
• ¼ cup maple syrup
• 1 ½ tsp. finely grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 1 Tbsp. pure vanilla extract
• probiotic capsule (optional; see Tip)

Softened Berries

• ½ cup frozen or fresh strawberries
• ½ cup frozen blueberries
• 2 tsp. maple syrup
• 1 tsp. freshly squeezed lemon juice
• ½ tsp. pure vanilla extract


1. Muesli In a medium bowl, combine the oats, raisins, walnuts, pumpkin seeds, sunflower seeds, pecans, cinnamon, and salt. Mix until well combined.Cashew Yogurt In a small pot, combine the cashews and 2 cups of the water. Bring to a boil, then reduce the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and allow to cool slightly, about 5 minutes. Drain the cooking water and discard.

2. In a high-speed blender, combine the cooked cashews with the remaining ½ cup water, maple syrup, lemon zest, lemon juice, vanilla, and the contents of the probiotic capsule, if using. Blend on high speed until smooth and creamy.

3. Berries In a small bowl, mix together the strawberries, blueberries, maple syrup, lemon juice, and vanilla. Set aside in
a warm place so that the berries can defrost, about 30 minutes. Using the back of a fork, gently press on the berries so they release some of their juices.

4. Assemble In parfait dishes or glasses, start by filling each dish one-third full with the yogurt. Add about ¼ cup of the berries, followed by about ⅓ cup of the muesli.

5. Repeat until the dishes are full and serve immediately. Store leftover muesli in an airtight container at room temperature for up to 2 weeks. Store leftover yogurt and berries separately in airtight containers in the fridge for up to 1 week.

Tip: Adding a probiotic capsule (make sure it’s vegan!) to the mixture adds some of the beneficial bacteria that traditional yogurt has. If you want to take this a step further, leave the bowl of yogurt, covered with a kitchen towel, on the counter in a warm place for 24 hours so that the bacteria can grow. Store in an airtight container in the fridge for up to 2 weeks.

Nutrition facts per serving
Calories 750; protein 19 g; fat 42 g; carbs 81 g.

Excerpted from The Classics Veganized: Over 120 Favourite Comfort Food Recipes for a Vegan Lifestyle by Doug McNish. Copyright © 2020 Doug McNish. Published by Penguin Canada ®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Photography by Nicole Axworthy

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