Sauteed Figs with Cashew Creme

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.