Savory Vegan Stuffed Dates
A delicious combination of sweet, creamy, and nutty flavors, these vegan stuffed dates make the perfect appetizer or snack.
Equipment
- Food Processor
- Mixing Bowl
- Spoon
- Knife
Ingredients
Main Ingredients
- 12 Medjool dates Pitted
- 1 cup raw cashews Soaked for 4 hours
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp garlic powder Optional for a savory flavor
- 2 tbsp chopped fresh herbs Chives or basil
- ¼ tsp salt Or to taste
- ¼ tsp black pepper Optional, for a mild heat
- 2 tbsp chopped roasted almonds For topping
- 1 tbsp extra-virgin olive oil For a richer mouthfeel
Instructions
- Drain the soaked cashews and place them into a food processor.
- Add nutritional yeast, lemon juice, garlic powder (if using), olive oil, salt, and black pepper. Blend until smooth, scraping down sides as needed.
- Taste the mixture and adjust salt or seasonings to preference.
- Gently split the dates open lengthwise and remove pits if you haven’t already.
- Using a small spoon (or a piping bag for a cleaner look), fill each date with the cashew mixture.
- Sprinkle the chopped herbs on top of the cashew cream.
- Top each date with a pinch of chopped roasted almonds for added texture.
- Place the stuffed dates in the fridge for at least 30 minutes to let the flavors meld before serving.
Notes
For a sweeter version, omit the garlic powder and herbs, and consider blending in a dash of maple syrup or a pinch of cinnamon.
Nutrition
Calories: 95kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
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