This Turkish-inspired dish is composed of fresh figs stuffed with homemade cashew cream. The cashew cream is a great substitute for the sweet-ish Turkish cheese. It has a soft texture, almost like tofu but is more like a thick grainy cream cheese. The crispy green and fresh cucumber with a pleasant lemon dressing go perfectly with the sweet stuffed figs.
Cheesy Cashew Cream Stuffed Figs With a Salad [Vegan, Grain-Free]
For the Salad:
- 2-3 handfuls of green lettuce
- 1 small cucumber
- 6 big figs
- Cheesy cashew cream (recipe below)
- Dressing (recipe below)
For the Dressing:
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
For the Cheesy Cashew Cream:
- 1/2 cup soaked raw cashews
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon raw apple cider vinegar
- 2 teaspoons mustard (Dijon mustard works best)
- 2 tablespoons nutritional yeast (optional)
- Salt and pepper to taste
To Make the Cheesy Cashew Cream:
- Add all ingredients to blender and mix until smooth. If you like a grainy texture, don't blend it for too long.
To Make the Dressing:
- Combine lemon juice and olive oil and set it aside.
To Make the Salad:
- Preheat oven to 390°F and set it to broil.
- Wash figs and place on baking sheet.
- Cut an "X" into the tops, a third of the way through.
- Spoon about 1-2 teaspoons of mixture into each fig.
- Broil the figs for about 4-5 minutes or until golden brown on top.
- In the meantime, shave the cucumber, using a vegetable peeler. You can also cut it lengthwise into very thin slices
- In a bowl mix green lettuce, cucumber, and dressing.
- Share the salad among two plates and serve the figs with it.