Blueberry Soup with Cashew Cream

Blueberry Soup with Cashew Cream

Laura Theodore, the Jazzy Vegetarian, shares this easy recipe for vegan blueberry soup with lemon-cashew cream. Yum! I can’t wait to try this recipe!  We’ve reprinted with permission from her newest book Vegan For Everyone published by Scribe Publishing Company, ©2020.

Laura says, “This refreshing, fruity soup is truly an eye-catching, tasty experience. A rich lemony cashew cream is swirled into fresh blueberry purée to make an inviting first course offering.”

Photo Credit: Laura Theodore

Looking for more easy vegan recipes? Check all of the Yummy Plants recipes.

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Blueberry Soup with Lemon-Cashew Cream

Prep Time10 mins
Cook Time1 min
Refrigeration time4 hrs
Total Time4 hrs 10 mins
Servings: 4
Shared by: Laura Theodore

Ingredients

  • LEMON-CASHEW CREAM
  • 1/3 cup plus 2 tablespoons raw cashews
  • 1 cup water divided
  • 2 tablespoons maple syrup
  • tablespoons freshly squeezed lemon juice
  • BLUEBERRY SOUP
  • cups fresh blueberries plus 12 to 15 more for garnish
  • 1 cup unsweetened nondairy milk
  • 2 tablespoons maple syrup

Instructions

  • To make the cream, put the cashews and ½ cup water into the refrigerator and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the soaked cashews, ½ cup water, maple syrup and lemon juice into a blender and process until very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold.
  • To make the soup, put the blueberries, nondairy milk and maple syrup into a blender and process until smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup may separate while it chills, so stir the blueberry soup thoroughly before serving, making certain it becomes a smooth purée again.
  • To serve, divide the blueberry soup into 4 to 5 small bowls. Swirl some of the cashew cream on top of each soup and garnish with three fresh blueberries. Put the remaining cashew cream in a small pitcher to pass around the table so that diners can add more “cream” to their soup, if desired (see note).

Hope you enjoy this easy vegan recipe!

Notes

Chef’s note: Tightly covered and refrigerated, leftover Lemon-Cashew Cream will keep for 2 days.

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