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.
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 Flavour & Savour


  • 1 1/2 lbs fresh asparagus spears about 30, reserve a few spears for garnish
  • 1 1/2 cups chicken broth or vegetable broth for vegan or vegetarian diet
  • 1/2 cup raw unsalted cashews
  • salt and pepper


  • 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.


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