Creamy Vegan Cashew Tomato Soup
The Kitchn
The Kitchn
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  • 4 cups of cashews to be ground in 8 cups of water. I reduced the water to 4 cups which I think helps the cashews to grind into a smoother puree. I made up for the difference later by increasing tomatoes from one 28-ounce to two. I added the option of the juice of a lemon or lime as the acidity of canned tomatoes can vary and this soup needs the pop of acid to counter the richness of the cashews. I also made the chipolte optional, although I love its smokey kick here.
  • 10 minutes. Blend using an immersion blender, or in batches in a blender (be very careful when blending hot liquids!), until soup is smooth. Return to pot, taste for seasoning, and add the lemon or lime juice if needed. Reheat gently, watching carefully as it's easy to scorch the bottom.



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