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ABOUT THE RECIPE:

In this Fresh Blueberry-Vanilla Soup, puréed blueberries are enhanced with a generous swirl of flavorful vegan orange cashew “cream,” making a cool summer soup to serve for a lovely first course or refreshing dessert!

Makes 4 to 5 servings

2

INGREDIENTS:

VEGAN ORANGE CREAM
⅔ cup plus 2 tablespoons raw cashews (soaked, drained, and rinsed, see Chef’s Note)
½ cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed (zest the oranges first)
1½ tablespoons maple syrup
Water, if needed

BLUEBERRY-VANILLA SOUP
3½ cups fresh blueberries
1 cup unsweetened or sweetened vanilla flavored dairy-free milk, plus more as needed
2 tablespoons maple syrup
Orange zest, for garnish (optional)

3

INSTRUCTIONS:

VEGAN ORANGE CREAM
To make the cream, put the soaked and drained cashews, orange juice, and 1½ tablespoons maple syrup into a blender and process until very smooth, adding more orange juice or some water, if needed, to achieve desired consistency. Transfer the cream to a covered container and refrigerate for 3 to 4 hours, until completely cold.

4

BLUEBERRY-VANILLA SOUP
To make the soup, put the blueberries, dairy-free milk, and 2 tablespoons maple syrup into a blender and process until very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup will thicken and separate while it chills. Right before serving, put the blueberry soup back into the blender and process until it becomes a smooth purée again, adding a bit more vanilla-flavored dairy-free milk, if needed, to achieve desired consistency.

To serve, divide the blueberry soup into 4 to 6 small bowls. Swirl a very generous amount of the vegan orange cream into the top of each soup and garnish with optional orange zest. Put the remaining vegan orange cream in a small pitcher to pass around the table so that diners can add more “cream” to their soup, if desired (see Chef’s Note).

5

Chef’s Note: To soak the cashews, put the raw cashews and ½ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.

Chef’s Note: Tightly covered and refrigerated, leftover Vegan Orange Cream will keep for 2 to 3 days. It will thicken up considerably in the refrigerator. To thin to desired consistency, add a bit more orange juice or water, and stir to combine. Bonus: Vegan Orange Cream is delicious served drizzled over cake or pie, too!

Ingredients

Directions

1

ABOUT THE RECIPE:

In this Fresh Blueberry-Vanilla Soup, puréed blueberries are enhanced with a generous swirl of flavorful vegan orange cashew “cream,” making a cool summer soup to serve for a lovely first course or refreshing dessert!

Makes 4 to 5 servings

2

INGREDIENTS:

VEGAN ORANGE CREAM
⅔ cup plus 2 tablespoons raw cashews (soaked, drained, and rinsed, see Chef’s Note)
½ cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed (zest the oranges first)
1½ tablespoons maple syrup
Water, if needed

BLUEBERRY-VANILLA SOUP
3½ cups fresh blueberries
1 cup unsweetened or sweetened vanilla flavored dairy-free milk, plus more as needed
2 tablespoons maple syrup
Orange zest, for garnish (optional)

3

INSTRUCTIONS:

VEGAN ORANGE CREAM
To make the cream, put the soaked and drained cashews, orange juice, and 1½ tablespoons maple syrup into a blender and process until very smooth, adding more orange juice or some water, if needed, to achieve desired consistency. Transfer the cream to a covered container and refrigerate for 3 to 4 hours, until completely cold.

4

BLUEBERRY-VANILLA SOUP
To make the soup, put the blueberries, dairy-free milk, and 2 tablespoons maple syrup into a blender and process until very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup will thicken and separate while it chills. Right before serving, put the blueberry soup back into the blender and process until it becomes a smooth purée again, adding a bit more vanilla-flavored dairy-free milk, if needed, to achieve desired consistency.

To serve, divide the blueberry soup into 4 to 6 small bowls. Swirl a very generous amount of the vegan orange cream into the top of each soup and garnish with optional orange zest. Put the remaining vegan orange cream in a small pitcher to pass around the table so that diners can add more “cream” to their soup, if desired (see Chef’s Note).

5

Chef’s Note: To soak the cashews, put the raw cashews and ½ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.

Chef’s Note: Tightly covered and refrigerated, leftover Vegan Orange Cream will keep for 2 to 3 days. It will thicken up considerably in the refrigerator. To thin to desired consistency, add a bit more orange juice or water, and stir to combine. Bonus: Vegan Orange Cream is delicious served drizzled over cake or pie, too!

Fresh Blueberry-Vanilla Soup with Vegan Orange Cream
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