Sauteed Figs with Cashew Creme
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Ingredients2 h 19 m servings 441
Original recipe yields 4 servings
- 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.
- Cook's Note:
- You can use any no-dairy milk instead of soy milk, such as almond milk or coconut milk.
Per Serving: 441 calories; 24.1 53.2 8.1 0 252 Full nutrition