Cheesy Cashew Cream Stuffed Figs With a Salad

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]

INGREDIENTS

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

PREPARATION

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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