Ingredients
Cashew Cream
- 1/3cup raw cashews1/3 cup plus 2 tablespoons of cashews
- 1cup water, divided
- 2tablesppons maple syrup
- 1 1/2tablespoons freshly squeezed lemon juice
Blueberry Soup
- 2 1/2cups fresh blueberriesplus 12-15 more berries to garnish
- 1 cup nondairy milk
- 2tablespoons maple syrup
Servings:
Units:
Instructions
For the Cream
- 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.
For The Soup
- 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.
Recipe Notes
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.
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