CREAM OF CASHEW PEA SOUP
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Provided by Brooks Headley
Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
- Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
- Serve soup topped with scallions and potato chips.
- Do Ahead
- Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
VEGAN BROCCOLI SOUP WITH CASHEW CREAM
This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, soups and stews, appetizer, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
- Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
- Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
- Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.
CASHEW SOUR CREAM
Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 10
Number Of Ingredients 5
Steps:
- Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
- Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
- Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g
CREAMY CASHEW BUTTERNUT SQUASH SOUP
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
- Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
- If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams
CREAM OF CASHEW SOUP
This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Provided by spatchcock
Categories Fruit
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
- Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
More about "cream of cashew soup recipes"
CASHEW CREAM OF MUSHROOM SOUP - THE ENDLESS MEAL®
From theendlessmeal.com
4.9/5 (25)Total Time 20 minsCategory SoupCalories 270 per serving
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking)
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium-high, add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more.
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them in your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
CREAM OF CASHEW PEA SOUP RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30–40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10–15 minutes.
- Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
CASHEW CREAM OF MUSHROOM SOUP - VEGAN SPARKLES …
From vegansparkles.com
HOW TO MAKE CASHEW CREAM (CREAMY & DAIRY-FREE!) – …
From acouplecooks.com
CASHEW CREAM AND 5 WAYS TO USE IT - UMAMI GIRL
From umamigirl.com
CASHEW CREAM (RECIPE & HOW TO USE IT!) - DETOXINISTA
From detoxinista.com
VEGAN CREAM OF CELERY SOUP - IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
RECIPE: CREAM OF CASHEW SPINACH SOUP (DAIRY FREE, …
From naturesemporium.com
HETTY MCKINNON'S MUSHROOM CASHEW CREAM SOUP RECIPE
From theguardian.com
CASHEW CREAM OF BROCCOLI SOUP - MEGHAN TELPNER
From meghantelpner.com
CREAM OF BROCCOLI AND CASHEW SOUP - MY NEW ROOTS
From mynewroots.org
CASHEW CREAM SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CREAM OF CASHEW SOUP - COOKEATSHARE
From cookeatshare.com
10 BEST CREAM OF CASHEW SOUP RECIPES | YUMMLY
From yummly.co.uk
CASHEW CREAM OF CHICKEN SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
☑ DAIRY FREE CREAM OF MUSHROOM SOUP | JOHN'S WEB
From john-hickses.github.io
HEALTHY RECIPES: CREAM OF BROCCOLI AND CASHEW SOUP RECIPE
From healthylunchideas.net
10 BEST CREAM OF CASHEW SOUP RECIPES | YUMMLY
From yummly.com
CAULIFLOWER AND CASHEW CREAM SOUP | SO DELICIOUS
From sodelicious.recipes
CREAMY VEGETABLE SOUP (VEGAN) - DISHING OUT HEALTH
From dishingouthealth.com
CASHEW MEAL RECIPES - THERESCIPES.INFO
From therecipes.info
CASHEW CREAM OF MUSHROOM SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CREAM OF CASHEW PEA SOUP | RECIPE | CHILLED SOUP, COLD SOUP …
From pinterest.ca
CASHEW CREAM OF MUSHROOM SOUP | NATURAL GROCERS
From naturalgrocers.com
CREAM OF CASHEW PEA SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
CREAMY CASHEW CHICKEN - KELLY THE KITCHEN KOP
From kellythekitchenkop.com
SIMPLE RECIPES 來 CREAM OF CASHEW PEA SOUP RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
SOULTATVA - BEST RECIPES
From soultatva.com
BROCCOLI AND CASHEW CREAM SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAM OF MUSHROOM SOUP FOR VEGANS USING CASHEWS INSTEAD OF …
From vegetariantimes.com
FRESH CREAM OF BROCCOLI SOUP - THERESCIPES.INFO
From therecipes.info
VEGAN TOMATO SOUP WITH CASHEW CREAM - WALDER WELLNESS
From walderwellness.com
TOMATO SOUP WITH CASHEW CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEET SOUP WITH CASHEW CREAM | BLEND RADIO & TV MAGAZINE
From blendradioandtv.com
VEGAN CREAM OF MUSHROOM SOUP CASHEW RECIPES FOOD
From beptien.com
CREAMY CASHEW PUMPKIN SOUP - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
CREAMY VEGAN CAULIFLOWER SOUP WITH CASHEW MILK - THE COOKIE …
From thecookiewriter.com
RECIPE: CREAMY VEGAN CASHEW TOMATO SOUP | KITCHN
From thekitchn.com
VEGAN CREAM OF MUSHROOM SOUP CASHEW - SOUPNATION.NET
From soupnation.net
CREAM OF CASHEW PEA SOUP RECIPE | RECIPES, SOUP, SIDE DISHES …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #eggs-dairy #fruit #dinner-party #nuts #dietary #low-carb #low-in-something #taste-mood #savory
You'll also love