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.