Roasting figs transforms these purple bulbs of super fruit into juicy, sweet packets that you can eat as a snack, an impromptu fruit spread, or full-on dessert. Roasted figs also pair well with creamy cheese, and in this recipe I use cashew cream cheese to keep it dairy-free. I've been turning to cashews for savory cheese spreads and creams, but feel free to use goat cheese or another creamy cheese if you do dairy.
Figs are a good source of calcium, potassium, fiber, and manganese. Calcium and potassium work together to improve bone density and help prevent osteoporosis, which is a challenge for folks with IBD and autoimmune conditions. I prefer Black Mission figs and I imagine this recipe will work with other types, I just haven't tried it yet.
If you like this recipe or it's your first time having figs, explore a bit more with my figs cookies and drunken fig jam.
Roasted Figs & Cashew Cream Cheese {dairy free}
Ingredients
- 18 Black Mission figs 1 pint
- 1 tablespoon maple syrup or honey
Instructions
- Preheat oven to 400°F.
- Remove the stems and cut each fig in half.
- Add the figs to a bowl with the honey or maple syrup and blend to lightly coat the figs.
- Lightly grease a baking dish or baking sheet, or line it with parchment paper and spread the figs out a bit across the baking dish.
- Bake for 15 minutes.
- Cool for a minute or so and then serve with cashew cream cheese (recipe below) or other creamy cheese such as goat cheese.
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
shubham deshmukh says
Hi Erica....I'm very inexperienced in the kitchen, but I just made this for my family today. It was so simple and they loved it!
Erica says
Great to hear! That's my goal 🙂