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]

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Cooking Time



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:

  1. 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:

  1. Combine lemon juice and olive oil and set it aside.

To Make the Salad:

  1. Preheat oven to 390°F and set it to broil.
  2. Wash figs and place on baking sheet.
  3. Cut an "X" into the tops, a third of the way through.
  4. Spoon about 1-2 teaspoons of mixture into each fig.
  5. Broil the figs for about 4-5 minutes or until golden brown on top.
  6. In the meantime, shave the cucumber, using a vegetable peeler. You can also cut it lengthwise into very thin slices
  7. In a bowl mix green lettuce, cucumber, and dressing.
  8. Share the salad among two plates and serve the figs with it.

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Nutritional Information

Calories: 398 | Carbs: 55g | Fat: 19g | Protein: 12g | Sugar: 33g | Sodium: 81mg 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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