This raw vegan soup is easy to make and perfect when you’re craving creamy comfort food. Give it a try if you’re looking for simple and delicious no-cook plant-based meal ideas, like this cold tofu recipe, which another tasty option.
Ingredients and Substitutions
You can use any type of tomatoes you like in this soup. Just make sure they’re ripe and juicy.
Unsalted raw cashews add creaminess to this soup. You can substitute other nuts such as almonds, walnuts, or macadamia nuts if you prefer. Just note that of all of those options, cashews are the creamiest and also provide the most neutral flavor.
How to Make Raw Vegan Soup
Add the garlic, roughly chopped ripe tomatoes, unsalted cashews, water, salt, and pepper (plus any optional leafy greens) to a high-powered blender. Blend until smooth and creamy.
Garnish with finely chopped fresh chives or basil before serving, if desired.
Raw Vegan Soup Recipe
Equipment
- High-powered blender
Ingredients
- 1/2 of 1 small garlic clove
- 3 cups roughly chopped ripe tomatoes (any type)
- 1 cup raw unsalted cashews
- 1 cup water
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional addition: 1 cup leafy greens such as kale or spinach
- Optional garnish: finely chopped fresh chives or basil
Instructions
- Add 1/2 of 1 small garlic clove, 3 cups roughly chopped ripe tomatoes, 1 cup raw unsalted cashews, 1 cup water, 3/4 teaspoon salt, and 1/8 teaspoon black pepper (plus any optional leafy greens) to a high-powered blender.
- Blend until smooth and creamy.
- Garnish with finely chopped fresh chives or basil before serving, if desired.
Notes
-
Store in an airtight container in the fridge for up to three days.
Nutrition Estimates
You Might Also Like
This creamy tempeh pasta is an easy and delicious plant-based dinner or lunch recipe.
