In episode 359 of our podcast, we were pleased to welcome one of our GREATEST inspirations for starting our podcast, Laura Theodore (aka The Jazzy Vegetarian).
Being the GRACIOUS guest that she is, she provided us with some recipes to share with our community from her latest book,
Photo Credit: Laura Theodore Recipe from
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| Servings |
| 4 |
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Cold Blueberry Soup with Lemon-Cashew Cream
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.
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- 1/3cup raw cashews1/3 cup plus 2 tablespoons of cashews
- 1cup water, divided
- 2tablesppons maple syrup
- 1 1/2tablespoons freshly squeezed lemon juice
- 2 1/2cups fresh blueberriesplus 12-15 more berries to garnish
- 1 cup nondairy milk
- 2tablespoons 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).
Chef’s note: Tightly covered and refrigerated, leftover Lemon-Cashew Cream will keep for 2 days.