About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Creamy Lime-Pistachio Parfaits

This is an incredible dessert. I first made it for St. Patrick’s Day but it could be and should be enjoyed all year round. The recipe serves four. When I make it Hayley usually eats three of them if not all four! She loves avocados. This is a very easy dessert to make and requires no prep time and only about an hour of refrigeration but you can easily get away with less.

There is a fair bit of sugar in this recipe and I am going to experiment with it and try substituting agave or another sweetener but for now I will suffer with the sugar.

I would also like to try experimenting with other nuts like almonds or even peanuts instead of the cashews. The quantities in this recipe leaves you with extra cashew cream and not quite enough avocado mixture. I tend to increase the avocado mixture part.

Making this recipe reminds me of when my mother baked cookies and us kids got to lick the batter spoon. The extra cashew cream does not get wasted as I always find a spoon in the empty bowl.

Perhaps the reason I have extra cashew cream and not enough avocado mixture may be the glasses I am using. What ever glass you put it in, it tastes incredible. Here are two ways I have made it and I also made a dozen as sort of an amuse bouche in small plastic wine glasses. These pictures are minus the extra pistachios and mint leaves.



Creamy Lime-Pistachio Parfaits from Party Vegan by Robin Robertson

1 cup shelled unsalted pistachios, divided
1/2 cup unsalted raw cashews
1 cup sugar, divided
1/2 cup almond milk
2 teaspoons pure vanilla extract, divided
2 ripe Haas avocados, pitted, peeled and coarsely chopped
3/4 cup firm silken tofu, drained
3 tablespoons fresh organic lime juice
fresh mint leaves, for garnish


  1. Grind 1/2 cup of the pistachios and all the cashews in a high-speed blender.
  2. Add 1/2 cup of the sugar, the soymilk, and 1 teaspoon of the vanilla. Blend. Pour into a small bowl.
  3. Blend the avocados, tofu, half cup sugar, lime juice and the remaining 1 teaspoon vanilla, until smooth.
  4. Crush the remaining 1/2 cup of pistachios in a mortar and pestle.
  5. Spoon a layer of crushed pistachios into the bottom of four parfait glasses.
  6. Add a layer of the avocado mixture, followed by a layer of pistachio cream, followed by another layer of the avocado mixture.
  7. Cover and refrigerate for one hour or up to several hours.
  8. When ready to serve top with the remaining pistachios and garnish with mint leaves.
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