These dairy-free parfaits are the perfect small bite for your holiday party. They taste a bit like cheesecake with a hint of nutmeg and spiced rum. Plus it only takes minutes to make.
I use a combination of vegan cream cheese and silken tofu to make the base of the pudding. The So Delicious Coconut Nog and nutmeg are the main flavors of this delicate dessert with just a hint of spiced rum.
Use this base recipe to play with – add your favorite flavors and cookies to vary it for the season.
10 minute Nutmeg Gingerbread Parfaits
Makes 6 mini parfaits
These dairy-free parfaits are the perfect small bite for your New Year’s Eve party. It takes very little time to make and you only have your food processor to clean up.
- ½ cup gingerbread cookie crumbs
- 4 ounces vegan cream cheese or cashew cream
- 4 ounces silken tofu (1/2 of 1 package)
- ⅓ cup So Delicious Coconut Nog (or So Delicious Vanilla Coconut Milk)
- 1 teaspoon to 1 tablespoon spiced rum, to taste – optional
- ¼ teaspoon stevia
- ⅛ teaspoon nutmeg
In 6 mini dessert cups or shot glasses add about 1 1/2 teaspoons of the cookie crumbs.
Make the filling by adding the cream cheese, tofu, nog, stevia and nutmeg into the food processor. Process until silky smooth. you’ll need to stop a few times and scrape the sides of the bowl.
Spoon in the filling and top with a sprinkle of cookie crumbs or a little nutmeg.
Put in the fridge for at least an hour to chill and thicken up.