Roasting figs transforms these purple bulbs of super fruit into juicy, sweet packets that can then be turned into 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}
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
- 1/2 teaspoon salt
- 1/3 cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about 1/4 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.
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!
Great to hear! That’s my goal 🙂