This is one of my favorite vegan desserts. The cashew cream tastes great on its own as well, but throw in some fresh figs and it's to die for.

Rita

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Recipe Summary

prep:
15 mins
cook:
4 mins
additional:
2 hrs
total:
2 hrs 19 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.

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  • 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.

Cook's Note:

You can use any no-dairy milk instead of soy milk, such as almond milk or coconut milk.

Nutrition Facts

441 calories; protein 8.1g; carbohydrates 53.2g; fat 24.1g; sodium 251.6mg. Full Nutrition
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