Anti Inflammatory Ginger-Cardamom Cashew Cream Berry Parfait
Bright, jewel-toned layers of fresh strawberries, blueberries, and raspberries meet a silky, spiced cashew cream in this stunning parfait that serves four and looks far more impressive than the effort it requires. The cream is the real star — soaked cashews blended with full-fat coconut milk create a lush, dairy-free base that's genuinely rich and smooth, while fresh ginger, cardamom, turmeric, and cinnamon load every spoonful with the kind of warming, aromatic depth that makes this feel like a treat rather than a wellness project. Each of those spices brings well-documented anti-inflammatory properties to the table, and together they transform a simple no-cook dessert into something that actually works hard for your body. A drizzle of honey and a scatter of raw pumpkin seeds on top add just enough crunch and natural sweetness to round everything out. The cashew cream can be made ahead and chilled, so assembly is quick and stress-free when you're ready to serve. Whether you're building these for a weekend brunch or a light weeknight dessert, the layers hold beautifully in the fridge for up to two hours — meaning you can prep ahead and still present something that looks completely intentional.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 ½ cups raw cashews
- ½ cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tbsp fresh ginger, peeled and finely grated
- ¾ tsp ground cardamom
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tbsp fresh lemon juice
- pinch of salt
For the berries
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
For serving
- 2 tbsp raw pumpkin seeds (pepitas)
- 1–2 tbsp honey
Can be omittedhoney
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place the drained cashews, coconut milk, maple syrup, grated ginger, cardamom, turmeric, cinnamon, lemon juice, and salt in a high-speed blender. Blend on high for 60–90 seconds, until completely smooth and no graininess remains when a small amount is rubbed between your fingers. If the cream is too thick to blend, add cold water 1 tbsp at a time until it moves freely.
- 2
Taste the cashew cream and adjust: more maple syrup for sweetness, more ginger for heat, or a pinch more cardamom for spice. Transfer to a bowl, cover, and refrigerate for at least 30 minutes, until the cream is cold and slightly thickened.
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