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Cheesy Cashew Cream Stuffed Figs With a Salad
[Vegan, Grain-Free]

KB By: Katharina Boden

Author Bio

I’m Kati, a photographer, food enthusiast, and travel lover born in Germany, now living in... Read More

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Cheesy Cashew Cream Stuffed Figs With a Salad

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Cashew
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Cheesy Cashew Cream Stuffed Figs With a Salad [Vegan, Grain-Free]

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Cheesy Cashew Cream Stuffed Figs With a Salad [Vegan, Grain-Free]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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