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).