Vegan Cashew Zucchini Soup

This soup is straight up DELICIOUS and you won't even miss the dairy. Creamy, packed with flavor and color, this soup does not dissapoint!


Vegan Cashew Zucchini Soup

Make 8 serving


  • 8 zucchinins chopped
  • 2 cups raw cashews
  • 2 cup water
  • Fresh herbs (I used thyme and basil)
  • Salt and pepper to taste
  • 1 tsp garlic
  • optional-crushed red pepper


  1. Soak cashews in water for 1 hour (If you forget this step like I did, just soak in boiling hot water for 15 minutes prior)
  2. Boil a large pot of water. Once boiling, place the cut up zucchinis in and cook until tender (usually about 7-10 minutes) Drain.
  3. Place 2 cups water, soaked cashews, cooked zucchinis and spices is a high powered blender and blend on high for 1 minute. (You could also use an immersion blender right in the pot)
  4. The soup can be served hot or cold and stays good in the fridge up to one week!


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