Brilliant Blueberry Parfaits from Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts by Hannah Kaminsky

Ingredients

• 1 pound (about 3 cups) fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 (12-ounce) package extra-firm silken tofu
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon agar powder
• 2 tablespoons water
• 1 (14-ounce) can full-fat coconut milk
• ¼ cup vegan butter or coconut oil
• ½ cup maple syrup
• 1 tablespoon vanilla extract
• 2 tablespoons arrowroot powder
• 1 teaspoon agar powder
• Fresh blueberries for garnish (optional)