(Prep time 5 minutes, cook time 25 minutes.)
1 cup raw cashews
3.5 cups vegetable stock
2.2 lb. peeled zucchini roughly chopped
Sea salt (optional)
Pepper (optional)
1 T. vegan butter spread (optional)
1. Combine the cashews, stock, and peeled zucchini into a medium soup or saucepan over medium heat and bring up to a simmer.
2. Reduce heat to low and cook for 20-25 minutes or until the cashews are tender and break between your fingers.
3. Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add the vegan butter, if using. Blend until the soup is completely smooth to serve. You might have to blend in batches depending on the size of your blender.
Notes:
* This is unbelievably easy and I think it’s very tasty - how can it be so good when it’s so easy to make and has only three ingredients?! I think even non-vegans will enjoy it.
* These amounts make a lot - my large Vitamix is full almost to the lid when I make it.
* I’ve never used the vegan butter, way too much fuss. It’s plenty rich without.