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sauteed figs with cashew creme
1 cup raw cashews
1 cup soy milk
1 tablespoon vanilla extract
4 tablespoons agave nectar, or to taste
2 tablespoons coconut oil
1 pound fresh figs, halved
Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.
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