1/2 cup unsalted raw cashews
4 tbsp sugar (I used maple syrup)
1/2 cup almond milk
3/4 cup silken tofu, drained
1 tsp pure vanilla extract
2 cups sliced strawberries
1 tsp lemon juice
Fresh mint leaves for garnish
Combine the cashews, 3 tbsp sugar and almond milk. Process until smooth. Add the tofu and vanilla and continue to blend until smooth and creamy, Cover and refrigerate for 30 minutes.
Combine strawberries, lemon juice and remaining 1 tbsp of sugar. Stir gently to combine and set aside at room temperature for 20 minutes.
Spoon alternating layers of the strawberries and cashew creme into wine glasses, ending with cashew creme. Garnish with mint leaves and serve.