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 or refreshing dessert. Laura Theodore’s cold blueberry soup will please anyone who loves this classic summer fruit — and who doesn’t?
This recipe from Laura’s beautiful and practical book, Easy Vegan Home Cooking, is simple to prepare and needs no cooking, making it perfect for summer’s hottest days. But you can jump on it as soon as fresh blueberries are in season!
- To soak the cashews, put the raw cashews and ½ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.
- Tightly covered and refrigerated, leftover Vegan Orange Cream will keep for 2 to 3 days. It will thicken up considerably in the refrigerator. To thin the cream to desired consistency, add a bit more orange juice or water, and stir to combine. Bonus: Vegan Orange Cream is delicious served drizzled over cake or pie, too!
Recipe is from Easy Vegan Home Cooking by Laura Theodore © 2022. Published by Hatherleigh Press, February, 2022. Photo credit: Laura Theodore. Reprinted by permission.
Available wherever books are sold or directly from Laura Theodore (signed copies!)
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, podcast radio host, and award-winning recording artist. Tune in for the latest season of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network (check local listings) and listen to The Laura Theodore Podcast on Apple Podcasts. Visit Laura on the web at Jazzy Vegetarian.
Vegan Orange Cream
- ⅔ cup plus 2 tablespoons raw cashews (soaked, drained, and rinsed, see Chef’s Note)
- 1 cup freshly squeezed orange juice, plus more if needed (zest the oranges first)
- 1½ tablespoons maple syrup
- Water, if needed
Blueberry Vanilla Soup
- 3½ cups fresh blueberries
- 1 cup unsweetened or sweetened vanilla flavored plant-based milk, plus more as needed
- 2 tablespoons maple syrup
- Orange zest, for garnish (optional)
- To make the cream, put the soaked and drained cashews, orange juice, and 1½ tablespoons maple syrup into a blender and process until very smooth, adding more orange juice or some 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, plant-based milk, and maple syrup in 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 plant-based 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 to their soup, if desired (see Chef ’s Note below).
To soak the cashews, put the raw cashews and ½ cup water in a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.
Tightly covered and refrigerated, leftover Vegan Orange Cream will keep for 2 to 3 days. It will thicken up considerably in the refrigerator. To thin to desired consistency, add a bit more orange juice or water, and stir to combine. Bonus: Vegan Orange Cream is delicious served
drizzled over cake or pie, too!
If you like this cold summer soup, you might also enjoy …
See more easy and delicious vegan soups & stews.