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Fresh Figs with Cashew Cream

This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.



For 8 Serving(s)


  • 1 1/2 c cashews
  • 1 c water
  • 1 t vanilla extract
  • 1/4 t salt
  • 1/3 c agave
  • 1 T coconut oil
  • 1/3 c shredded coconut
  • 10 figs

Fresh Figs with Cashew Cream Directions

  2. Place the cashews in a large bowl and cover with water. Allow to soak for at least 6 hours, or overnight. When ready to prepare, drain the cashews. Place them in a blender pitcher with a cup of fresh water, the vanilla extract, salt, agave, and coconut oil. Blend at high speed until completely smooth, about 2 minutes. Taste and adjust the sweetness if necessary. Set aside.
  3. Toast the coconut flakes in a dry pan over medium-high heat until lightly golden, about 4 minutes. Remove from pan and set aside.
  4. Spread the cashew cream on a serving platter and arrange the sliced figs in the cream. Sprinkle the toasted coconut flakes over the figs. Serve immediately at room temperature, or refrigerate and serve cold.

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