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


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


  • 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!


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

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