- 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.
10/08/2019
recipepes.com
sauteed figs with cashew creme, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
