Best 10 Cashew Soup Recipes

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Indulge in a creamy and nutty culinary experience with our cashew soup recipes. These delectable soups are crafted with the finest cashews, offering a rich, smooth, and satisfying taste that will tantalize your palate. Whether you prefer a classic creamy cashew soup, a spicy Thai-inspired cashew soup, or a refreshing chilled cashew soup, we have a recipe to suit every taste and occasion. With their creamy texture and delicate flavor, cashew soups are a fantastic option for vegans, vegetarians, and those seeking a healthier alternative to traditional soups. Prepare to be amazed by the versatility and deliciousness of cashew soups as you embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT-GINGER-CASHEW SOUP



Carrot-Ginger-Cashew Soup image

Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.

Provided by Canuck Mum

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs raw carrots (peeled and washed)
2 tablespoons olive oil or 2 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
7 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional)
1 1/2 cups cashew nuts (unsalted and either raw or dry-roasted)
2 tablespoons lemon juice (oj may be substituted)
1 pinch curry (to taste) or 1 pinch coriander powder (to taste)
salt and pepper
fresh chives (to garnish) or fresh parsley (to garnish)

Steps:

  • Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

VEGAN BROCCOLI SOUP WITH CASHEW CREAM



Vegan Broccoli Soup With Cashew Cream image

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

1 1/2 cups raw cashew pieces (or whole raw cashews)
Fine sea salt
1 cup boiling water
1 large head broccoli (about 1 1/2 pounds), florets chopped into bite-size pieces and stems peeled and roughly chopped
1 small fennel bulb, trimmed, quartered, cored and roughly chopped
2 large stalks celery, trimmed and roughly chopped, leaves reserved for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Torn fresh dill or parsley leaves
Freshly ground black pepper

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.

CREAMY CASHEW BUTTERNUT SQUASH SOUP



Creamy Cashew Butternut Squash Soup image

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

3 tablespoons olive oil or unsalted butter
1 large onion, peeled and finely chopped
1 cup (150 grams) raw cashews
1 clove garlic, finely chopped
1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
5 cups vegetable or chicken stock, plus additional (optional)
2 tablespoons minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper to taste
1 cup coconut milk, plus additional (optional)
1 sprig fresh rosemary

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 PEA SOUP



Cream of Cashew Pea Soup image

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

1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

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.

CREAM OF CASHEW SOUP



Cream of Cashew Soup image

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

2 tablespoons butter
3 tablespoons finely chopped celery
3 tablespoons finely chopped onions
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 1/2 cups finely chopped salted cashews
salt & freshly ground black pepper
paprika (to garnish)

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.

CARROT CASHEW CURRY SOUP



Carrot Cashew Curry Soup image

Make and share this Carrot Cashew Curry Soup recipe from Food.com.

Provided by elizabethdeprez

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 large carrots, peeled and chopped
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/3 cup roasted cashews
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek seeds
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 cups chicken stock or 4 cups vegetable stock

Steps:

  • Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN



Roasted Cauliflower Soup With Curried Cashew Cream (Vegan/Gluten image

I haven't tried this yet but it looks delicious! It's from VegNews and their recipes are always great. If you try it, let me know what you think.

Provided by karneberg

Categories     Cauliflower

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 head cauliflower, cut into small pieces
3 garlic cloves, crushed
1 yellow onion, chopped
1 yukon gold potato, peeled and 1/4 diced
2 tablespoons olive oil
salt and pepper
3 cups vegetable broth
1 1/2 cups non-dairy milk substitute
2 tablespoons fresh chives, for garnish
3/4 raw cashews
1 1/2 tablespoons curry powder
1/4 teaspoon salt
1/2 cup non-dairy milk substitute, warmed

Steps:

  • Preheat oven to 425.
  • In large oiled baken pan, combine cauliflower, garlic, onion and potato.
  • Drizzle with olive oil and season with salt and pepper to taste.
  • Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
  • Transfer roasted veggies to a large pot, add broth and bring to a boil.
  • Reduce heat to low and simmer for 10 minutes.
  • Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
  • Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
  • Simmer 10 minutes longer.
  • To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
  • Cashew Creme.
  • In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.

Nutrition Facts : Calories 148.2, Fat 7.3, SaturatedFat 1.1, Sodium 192.4, Carbohydrate 19.4, Fiber 5.5, Sugar 5, Protein 4.2

CASHEW SOUP



Cashew Soup image

Categories     Blender     Garlic     Herb     Nut     Onion     Tomato     Gourmet

Yield Makes 6 (first course) servings

Number Of Ingredients 10

1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salted roasted cashews (4 1/2 ounces)
1 tablespoon tomato paste
1/4 teaspoon cayenne, or to taste
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
Garnish: fresh cilantro; cashews

Steps:

  • Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.

CARROT CASHEW SOUP



Carrot Cashew Soup image

This is my all time favorite soup. good anytime, I never tire of it. it has been a big hit at tea parties also. major comfort food. :-)

Provided by Laura Spencer-Whitacre

Categories     Cream Soups

Time 1h

Number Of Ingredients 11

3 lb carrots, cubed
2 potatoes, large
3 clove garlic
water or stock. enough to cover ingredients
salt to taste
2 oz butter
1 onion, large
1/3 c cashews
1-2 c milk or cream
pinch nutmeg
1/2 tsp basil

Steps:

  • 1. Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
  • 2. Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
  • 3. When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently. Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy

CAULIFLOWER-CASHEW SOUP WITH CRISPY BUCKWHEAT



Cauliflower-Cashew Soup with Crispy Buckwheat image

Provided by Claire Saffitz

Categories     Soup/Stew     Low Fat     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Cashew     Cauliflower     Fall     Winter     Healthy     Vegan     Bon Appétit

Yield 8 Servings

Number Of Ingredients 15

1/2 cup olive oil, divided
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
2 bay leaves
2 teaspoons fresh thyme leaves
Kosher salt
1/2 cup dry white wine
1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
1/4 teaspoon cayenne pepper
3/4 cup plus 2 tablespoons cashews
6 cups (or more) vegetable stock, preferably homemade
Freshly ground black pepper
2 tablespoons buckwheat groats
2 teaspoons fresh lemon juice
1/2 teaspoon paprika

Steps:

  • Heat 1/4 cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6-8 minutes.
  • Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
  • Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 3/4 cup cashews; season with salt.
  • Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20-25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
  • Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20-25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
  • Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews. Heat remaining 1/4 cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5-8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
  • Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
  • Serve soup topped with toasted cauliflower-buckwheat mixture.
  • Do ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.

Tips:

  • Soaking cashews: Soaking cashews overnight or for at least 4 hours softens them and makes them easier to blend into a smooth soup. If you're short on time, you can also quick-soak cashews by boiling them for 10 minutes.
  • Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy cashew soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
  • Add vegetables: Vegetables like carrots, celery, and onion add flavor and texture to cashew soup. You can also add other vegetables like broccoli, cauliflower, or sweet potatoes.
  • Season to taste: Cashew soup is a versatile dish that can be seasoned to your liking. Common seasonings include salt, pepper, garlic powder, and onion powder. You can also add herbs like basil, oregano, or thyme.
  • Garnish with nuts or seeds: Chopped nuts or seeds add a nice crunch and flavor to cashew soup. Some popular options include almonds, walnuts, pecans, and pumpkin seeds.

Conclusion:

Cashew soup is a delicious, creamy, and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover cashews. With its simple ingredients and easy preparation, cashew soup is a great recipe for beginner cooks and busy weeknights. So next time you're looking for a quick and easy meal, give cashew soup a try!

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