Fresh vegetables like carrots and fresh garlic are used in the sauce and whole wheat bread crumbs and fresh parsley are used to make the meatballs for this healthier version of spaghetti and meatballs. any whole grain pasta may be topped with.
| Prep Time: | 15 mins |
| Cook Time: | 4 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 19 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup raw cashews
- 1 cup soy milk
- 1 tablespoon vanilla extract
- 4 tablespoons agave nectar, or to taste
- 2 tablespoons coconut oil
- 1 pound fresh figs, halved
Instructions
- 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.
- You can use any no-dairy milk instead of soy milk, such as almond milk or coconut milk.