Vegan food, even for those who are not vegans, has become a veritable craze. While only five tenths of a percent of Americans are vegan, many more loosely follow a vegan diet– it is estimated that ten percent of Americans follow a vegetarian-inclined diet.
It can often be hard to find vegan foods– although this is slowly changing. Because of this, it is often smarter and more practical to make your own vegan dishes. This article will show you how to make an interesting vegan delicacy: cashew and tomato soup.
This recipe will involve some prep work and actual cooking time, so make sure you have some free time on your calendar when preparing it. Without further ado, here is how to make cashew and tomato soup!
Ingredients
In order to make cashew and tomato soup, you will need a few ingredients. These ingredients include four cups raw cashews, four cups of water, four cups of chopped onions, and two tablespoons of canola oil.
You will also need one cup of sliced celery; half a tablespoon of salt; half a tablespoon of chopped garlic; one dried or seasoned chipotle pepper; a tablespoon of dried basil, a tablespoon of dried dill, a teaspoon of ground coriander, a teaspoon of ground fennel, a teaspoon of ground cumin, a teaspoon of curry powder, one fourth of a teaspoon of ground cloves, two 28 ounce cans of whole or chopped tomatoes, and all the lemon or lime juice that you can squeeze from a single lime or lemon. Optional, for the sake of garnish, are chopped parsley or basil.
Step 1: Blending the Cashews and Water
In a blender ideally of the immersion variety, blend the cashews and water until the resulting liquid is smooth. It can be helpful to do this in an 8-cup batter bowl, which gives one enough room with an immersion blender to really blend the cashews. Although a regular blender will work fine, a Vitamix, if you have one, would work even better. Set the resulting liquid aside. You will be using your blender again, so don’t wash it yet.
Step 2: Heating the Oil
In a saucepan, heat the oil, and add the cup of sliced celery, onion, and salt. Partially cover the pan and cook slowly. Stir the mix often. When the onions are soft, add the chipotle pepper and garlic, cooking until the mix is fragrant. Add the remaining spices and continue to cook a couple of more minutes.
Step 3: More Blending
Add the tomatoes and the cashew milk you made. Stir vigorously. Bring the soup to a gentle simmer and continue to heat until it begins to thicken somewhat. This should take about 10 minutes. Blend the soup once again using an immersion blender, or in batches in a blender until soup is smooth. Be careful as hot liquids can be dangerous with a blender. Return the soup to a pot and taste so you can determine how much seasoning you’ll need. Add lemon or lime juice if needed.
Step 4: Ready to Eat
Ladle into bowls and garnish with the optional herbs. Now you know how to make cashew and tomato soup!
It can often be hard to find vegan foods– although this is slowly changing. Because of this, it is often smarter and more practical to make your own vegan dishes. This article will show you how to make an interesting vegan delicacy: cashew and tomato soup.
This recipe will involve some prep work and actual cooking time, so make sure you have some free time on your calendar when preparing it. Without further ado, here is how to make cashew and tomato soup!
Ingredients
In order to make cashew and tomato soup, you will need a few ingredients. These ingredients include four cups raw cashews, four cups of water, four cups of chopped onions, and two tablespoons of canola oil.
You will also need one cup of sliced celery; half a tablespoon of salt; half a tablespoon of chopped garlic; one dried or seasoned chipotle pepper; a tablespoon of dried basil, a tablespoon of dried dill, a teaspoon of ground coriander, a teaspoon of ground fennel, a teaspoon of ground cumin, a teaspoon of curry powder, one fourth of a teaspoon of ground cloves, two 28 ounce cans of whole or chopped tomatoes, and all the lemon or lime juice that you can squeeze from a single lime or lemon. Optional, for the sake of garnish, are chopped parsley or basil.
Step 1: Blending the Cashews and Water
In a blender ideally of the immersion variety, blend the cashews and water until the resulting liquid is smooth. It can be helpful to do this in an 8-cup batter bowl, which gives one enough room with an immersion blender to really blend the cashews. Although a regular blender will work fine, a Vitamix, if you have one, would work even better. Set the resulting liquid aside. You will be using your blender again, so don’t wash it yet.
Step 2: Heating the Oil
In a saucepan, heat the oil, and add the cup of sliced celery, onion, and salt. Partially cover the pan and cook slowly. Stir the mix often. When the onions are soft, add the chipotle pepper and garlic, cooking until the mix is fragrant. Add the remaining spices and continue to cook a couple of more minutes.
Step 3: More Blending
Add the tomatoes and the cashew milk you made. Stir vigorously. Bring the soup to a gentle simmer and continue to heat until it begins to thicken somewhat. This should take about 10 minutes. Blend the soup once again using an immersion blender, or in batches in a blender until soup is smooth. Be careful as hot liquids can be dangerous with a blender. Return the soup to a pot and taste so you can determine how much seasoning you’ll need. Add lemon or lime juice if needed.
Step 4: Ready to Eat
Ladle into bowls and garnish with the optional herbs. Now you know how to make cashew and tomato soup!
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