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    Home » Soups and Chowders » Dairy-Free Creamy Asparagus Soup

    Dairy-Free Creamy Asparagus Soup

    Published: Apr 23, 2015 · Modified: Feb 22, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    This Dairy-Free Creamy Asparagus Soup is rich and creamy, but made with cashews instead of cream! Paleo with a vegan option.

    Dairy-Free Creamy Asparagus Soup

    This dairy-free creamy asparagus soup is like sipping Spring! It's fresh, green, and bursting with flavour. And c-r-e-a-m-y!

    Our local asparagus farm is open for the season now and we can, once again, enjoy fresh-picked asparagus. Those tender little spears make this Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette and this easy 5-minute Sesame Asparagus a great way to celebrate the arrival of Spring.

    Dairy-Free Creamy Asparagus Soup. Quick and easy to make in your blender. Celebrate Spring! Paleo and Vegan.|www.flavourandsavour.com

    I love creamy soups. They're so comforting. Cream soups, however, contain cream, and dairy products and I are not getting along too well at the moment.

    No worries!  I've discovered an ingredient that thickens my soup and makes it just as smooth and creamy:  cashews! As you know if you have read my blog for a while, I like to make cooking easy. Quick, like this 5-minute Sesame Asparagus side dish or this easy Baked Lemon Chicken. This recipe for dairy-free creamy asparagus soup, however, was the easiest soup I have ever made.

    I tossed the raw asparagus, chicken broth and pre-soaked cashews into the Vitamix, blended until it was perfectly smooth and piping hot and added a little salt and pepper at the end. Presto! Soup's ready. If using a regular blender, blend until smooth, transfer to a pot and heat on the stove top.

    Cooking Tips for Dairy-Free Creamy Asparagus Soup

    • To thicken a soup with cashews, it's best for your digestion to soak them for 2-4 hours, drain, rinse thoroughly, and then add them to the blender with the remaining ingredients.
    • A high-speed blender could allow you to skip this step, as it will easily turn cashews into cashew cream, but soaking and rinsing nuts helps to remove potential toxins and makes them easier for your body to digest.
    • Place them in a bowl, add water to cover, lay a breathable cloth or thin tea towel on top, and let sit at room temperature. Cashews are a soft nut, so they only need 2 - 4 hours soaking time.

    Dairy-Free Creamy Asparagus Soup --two bowls

    So grab some fresh asparagus from your local farmer's market while it's in season and make a big batch of this creamy asparagus soup. Even smarter:  double the recipe and freeze half for a busy day.

    Creamy Asparagus Soup--without cream! from Flavour and Savour

    Dairy-Free Creamy Asparagus Soup

    A rich and creamy asparagus soup thickened with cashews instead of dairy cream.
    Print Pin Rate
    Course: Soups and Chowders
    Cuisine: American, Canadian, paleo, Vegan
    Prep Time: 2 hours
    Cook Time: 7 minutes
    Total Time: 2 hours 7 minutes
    Servings: 4 cups
    Calories: 127kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 1 ½ lbs fresh asparagus spears about 30, reserve a few spears for garnish
    • 1 ½ cups chicken broth or vegetable broth for vegan or vegetarian diet
    • ½ cup raw unsalted cashews
    • salt and pepper

    Instructions

    • Put the cashews in a bowl, cover with water and a thin cloth and allow to soak for 2 - 4 hours. Drain, rinse thoroughly.
    • Chop the asparagus and put it, the chicken broth, and the pre-soaked cashews in a Vitamix or other high-speed blender and blend until completely smooth. Continue with the machine on High speed until the soup is hot, about 7 minutes
    • Season to taste with salt and pepper.
    • Serve immediately with fresh asparagus spears for garnish.
    • If using a regular blender, blend ingredients until smooth, then transfer to a pot and heat gently on the stove until asparagus is very tender. Season and serve.

    Nutrition

    Calories: 127kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 15.7mg | Calcium: 52mg | Iron: 4.9mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    You might also like:

    • Charred Asparagus with Warm Citrus Sauce
    • Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette

    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!

     

    Dairy-Free Creamy Asparagus Soup title

    Reader Interactions

    Comments

    1. Mel

      January 15, 2017 at 7:47 am

      Can you replace asparagus wit brocolli or another vege?

      Reply
      • Flavour & Savour

        January 15, 2017 at 2:23 pm

        Hi Mel, I haven't tried that so I really don't know how it would turn out! It's a great base for a non-dairy soup, so if you do try it let me know. Thanks for your question.

        Reply
    2. Mindy

      August 08, 2016 at 11:56 am

      I, thinking about trying this but my mom don't eat healthy like me she hates asparagus.. Do u know how to make this into one serving I can't think on how to half the ingredients I'm thinking about having this for supper 🙂

      Reply
      • Flavour & Savour

        August 08, 2016 at 2:42 pm

        Hi Mindy,
        Glad to hear you eat a healthy diet! You can easily cut this recipe in half. Just use about 15 asparagus spears, 3/4 cup of chicken or vegetable broth, 1/4 cup of unsalted cashews and a 1/4 teaspoon each of salt and pepper. I hope you get a chance to make it!

        Reply
    3. Shari

      July 18, 2016 at 5:01 pm

      Why do you soak the cashews?

      Reply
      • Flavour & Savour

        July 20, 2016 at 6:59 am

        Hi Shari,
        Soaking the cashews helps to release more of their nutrients and make them more accessible to your body. For more information, you could check out this post http://www.wikihow.com/Soak-Nuts Great question! Thanks for stopping by.

        Reply
    4. Glenda

      May 21, 2016 at 12:53 pm

      can this be frozen?

      Reply
      • Flavour & Savour

        May 21, 2016 at 12:55 pm

        Yes, I freeze it all the time!

        Reply
    5. April

      April 20, 2016 at 6:10 am

      Do you need to cook the asparagus first?

      Reply
      • Flavour & Savour

        April 20, 2016 at 6:58 am

        Hi April,
        If you have a high-speed blender like a Vitamin or a Blendtec, it's not necessary as the friction from the blades creates enough heat to cook the soup. If you have a regular blender, I would suggest cooking the asparagus first.
        Thanks for your question!

        Reply
    6. Leilani

      November 23, 2015 at 9:15 pm

      5 stars
      I made this tonight! It was so easy and so good!

      Reply
      • Flavour & Savour

        November 23, 2015 at 11:56 pm

        So glad you liked it!

        Reply

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    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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