Cashew Cream of Asparagus Soup

This dairy-free and soy-free asparagus soup with a rich cashew base brings out the natural flavors of the asparagus without relying on other enhancers.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. olive oil
  • 2 lbs. asparagus, trimmed and chopped
  • 4 cups vegetable broth
  • ¾ cup raw cashews
  • ¾ cup water
  • ¼ tsp. sage
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tsp. lemon juice
  • 2 Tbsp. nutritional yeast


  • In a large soup or stock pot, sauté onion and garlic in olive oil for 2–3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth.
  • Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then purée in a blender, working in batches as needed until almost smooth. Return to pot over low heat.
  • Purée together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few more minutes, stirring to combine.
  • Stir in lemon juice and nutritional yeast just before serving.