Makes 4 to 5 Servings
Fresh puréed blueberries enhanced with a generous swirl of flavorful vegan orange cashew “cream” makes a cool summer soup to serve for a lovely first course orrefreshing summer dessert!
VEGAN ORANGE CREAM
2/3 cup plus 2 tablespoons soaked raw cashews (see note)
1/2 cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed (zest the oranges first)
1 1/2 tablespoons Anderson’s Pure Maple Syrup
Water, if needed
3 1/2 cups fresh blueberries
1 cup unsweetened or sweetened vanilla flavored dairy-free milk, plus more as needed
2 tablespoons Anderson’s Pure Maple Syrup
Orange zest, for garnish (optional)
To make the cream, put the soaked cashews, orange juice, and maple syrup into a blender and process until very smooth, adding more orange juice or water, if needed, to achieve desired consistency. Transfer the cream to a covered container and refrigerate for 3 to 4 hours, until completely cold.
To make the soup, put the blueberries, dairy-free milk, and 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.
Chef’s note: To soak cashews, put the raw cashews and 1/2 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.
Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.