Figs with cinnamon cashew ‘marscapone’ are as fresh, seasonal, and delicious as you can find at the end of summer. It’s the kind of appetizer (breakfast, brunch, dessert, snack – check, check, check) people go crazy for and one you do not need to qualify ahead of time as being vegan because it tastes so good you just won’t be able to make them up fast enough for your company. This recipe makes about a cup and a half of cream. With the cream on hand, you can pair it with figs, pears, plums, or smear it on some toast, or put a dollop on top of strawberries. You’ll need a high powered blender to make this cashew cream super creamy and whipped; the perfect excuse to finally get that Vitamix.
FIGS WITH CINNAMON CASHEW CREAM
- fresh figs
- 1 C raw unsalted cashews
- juice of one lemon
- ¼-1/3 C water
- pinch sea salt
- honey to taste
- De-stem figs and slice in half.
- Using a high speed blender, blend the cashews with remaining ingredients until it's the consistency of whipped cream.
- Add a small dollop cashew cream to each fig and dust with cinnamon.
- Cashew cream will keep in the refrigerator for about a week, tightly covered.