Vegan Cream and Blood Orange Parfaits

Blood Orange Parfaits (39)

An open mind transforms our restrictions into celebrations.

Do some of your allergies or sensitivities feel like a death sentence? A horrible, twisted joke? Or a major restriction on how you live your life?

Gosh, I know that feeling. But it doesn’t have to be this way! We can give up the allergy fight and liberate our choices by just looking at things a little differently.

Are you ready?

Allergies = opportunities.

The opportunity to be creative. The opportunity to liberate your emotions around food. The opportunity to open yourself up to limitless abundance.

And today, we transform our restrictions into celebrations by switching out dairy… for beans.

Remember, an open mind transforms our restrictions into celebrations.


I am committed to helping you celebrate your allergies by creating ways that you can enjoy the foods around you.

One of my new favorite Done with Dairy Toolkit tricks, is replacing the cream and starch of your favorite pudding recipe with cooked navy beans.

An open mind transforms our restrictions into celebrations.

Blood Orange Parfaits (27)

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This bean pudding recipe that I’m sharing with you today was featured on Cara’s Cravings last week!

5.0 from 2 reviews
Vegan Cream and Blood Orange Parfaits
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Serves: 2
A dairy-free, low-fat dessert made with a fruit-sweetened blood orange sauce, layered with a dairy-free lemon cream.
Blood Orange Sauce:
  • 160 grams of peeled blood oranges (2 medium)
  • 50 grams chopped apple, skin removed (1/2 medium)
  • 2 tablespoons fresh lemon juice
  • 2 cinnamon sticks
  • 3 whole cloves
  • Zest from ½ lemon
  • Zest from ½ blood orange
Dairy-free Lemon Cream:
  • ¾ cup cooked white “navy” beans (1/4 cup dry)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or coconut nectar (to keep vegan)
  • 1-3 teaspoons non-dairy milk
  • 1 teaspoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • Zest from ½ lemon
  • 2 small pieces of fresh mint, optional
  1. Completely remove the rind from the blood oranges with a sharp knife. As the picture above displays, you’ll be left with a skinless orange. Then, break into it’s natural segments and remove the flesh from the skin. Once you’ve removed the flesh from the skin, place in a small saucepan and continue with remaining segments. Once complete, add remaining sauce ingredients to the saucepan and bring to a simmer on medium-low heat. Cook uncovered for 8-10 minutes, stirring frequently, until apple pieces are soft.
  2. Remove from heat, mash with a fork or potato masher, remove cinnamon sticks and cloves and set aside to cool completely.
  3. Meanwhile, add dairy-free lemon cream ingredients to the bowl of your food processor or blender. Begin with 1 teaspoon of dairy-free milk. Blend until smooth. If the cream needs a bit of thinning out, add extra milk. The amount if milk needed will vary depending on the type of beans used – home cooked, or canned. Even canned varieties differ in consistency so it's better to start off with 1 teaspoon and work your way up. For my homemade batch of cooked beans, I used 3 teaspoons of non-dairy milk.
  4. Once the sauce is cooled, grab two small cups; I used a tea light candle holder for one of my parfaits, and add a layer of cream to the bottom of the cup. Follow with the sauce, then top it off with cream. Smooth out the layers as you go.
  5. Serve immediately, topping it off with a sprig of mint, or allow to chill for a couple of hours before serving.
Feel free to use 160 grams of any fruit of your choice. Regular oranges, extra apples, or berries work nicely.
Navy beans are recommended because they're very silky in texture.
Honey can be replaced with whatever liquid or granulated sugar you have on hand.
Coconut oil can be replaced with the same amount of grape seed oil, almond oil or macadamia nut oil. It helps the cream maintain its richness.

View nutrition information (once on page, scroll down)


The most challenging part to creating this recipe is removing the blood orange flesh from the segments of skin.

If this sounds totally crazy to you, feel free to swap it out with another fruit.


Please support Healthful Pursuit by sharing this recipe with a friend! Your support, shares, likes, and comments really help me to keep my business moving forward. So that I can give back to you in the form of health tips, radical thought provoking blog posts, allergy celebrating recipes and virtual hugs ;)

Now I want to hear about your experiences…

Has there been a time where you felt defeated by your allergies, sensitivities or eating style?

What did you do to get yourself out of the rut?

Leave a comment below telling me about it. Remember, the more detailed your responses, the higher the likelihood that someone in our community will benefit from them!

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Comments | Leave Your Comment

  1. Nice post. I learn something totally new and challenging on sites I stumbleupon on a daily basis.
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  3. I am breastfeeding, and my son has a milk intolerance (milk, not lactose – important distinction!), so I am on a dairy-free diet until he is done breastfeeding or until he gets over the allergy, whichever comes first. In the beginning it was really difficult because I also couldn’t eat berries, nuts, chocolate or eggs, either, but now I can eat all of those things again. The main thing that helps me on days when it feels like there is NOTHING that I am allowed to eat is to go through my favorite recipe books and pick out recipes that I can make as-is or that can be easily modified. I come up with a long list every time. And then I usually end up making one or two things within the next week. When I get really desperate, I start trying new recipes for dairy alternatives – so in addition to learning to make almond milk, I also have improvised evaporated almond milk (which is delicious as a spread on toast).

  4. I really like this blog. You write about very interesting things. Thanks for all your tips and information.

  5. I made vegan black bean brownies and have changed my thoughts on beans in dessert, this would be divine. I have always been sensitive to dairy and growing up in a place where every meal was accomanied by a glass of milk that we had to drink as a kid (my parents hearts were in a good place!!) it was hard to avoid the feeling of bloating and uncomfortable gut problems. I thought that this was the way that people always feel. Having ice cream tasted so good but hurt so bad! Now it is pretty obvious when something has dairy in it. I have been working hard to ensure that I stay far from the dairy. When I was home it was hard to ask to have my potatoes unmashed to avoid the butter and milk my dad puts in them, but it was so worth it!

    • You’re totally right… it’s about weighing out what’s important to you – the taste of ice cream or creamy mashed potatoes, or living without pain. It’s a choice we all have to make!

  6. Hi Leanne!

    I have a lot of food sensitivities and feel the most restricted when I am going out to eat with friends. Most of my friends are supportive (and many actually have food sensitivities of their own), but some of my friends-since-forever don’t understand the idea of allergies and make me out to be some weight loss-crazed nut. (Right. The only reason why I don’t eat dairy is to lose weight, not because it gives me acne and makes my digestive system feel like a clogged drain…) Anyway, I’ve found that the key to celebrating my allergies is to hang out with positive and supportive people! It sounds like a no-brainer, but I’m gradually coming to the realization that I don’t have to hang out with people who are putting me down or making me feel badly about myself. It’s amazing what a difference a change in energy can make. People who support us make us feel like allergies ARE opportunities. Pessimistic people even make blessings feel like curses. Who would you rather hang out with? :)

    • Wow, seems like an easy choice, right? Many of us get stuck in feeling guilty about leaving our long-time friends and replacing them with positive, uplifting, and supportive people. It’s quite amazing that you made that shift for yourself!

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