Vegan Creamy Cucumber Dill Soup
Make a refreshing, cold vegan soup featuring creamy texture from cashews, fresh cucumber, and bright dill flavor.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Modern American
- Diet: Vegan
Ingredients
Scale
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 3 large cucumbers, peeled and roughly chopped
- 1/2 cup fresh dill, packed
- 1/4 cup fresh lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups cold water or vegetable broth
- 1 tablespoon olive oil (optional, for richness)
Instructions
- Soak the raw cashews in hot water for at least 30 minutes. Drain them completely before use.
- Place the soaked cashews, chopped cucumbers, fresh dill, lemon juice, garlic, salt, and pepper into a high-speed blender.
- Add the cold water or broth. Start with 1 cup and add more as needed to reach your desired consistency.
- Blend on high speed until the mixture is completely smooth and creamy. This may take 1 to 2 minutes, depending on your blender.
- Taste the soup and adjust salt, pepper, or lemon juice as needed.
- If you are using olive oil, blend it in quickly now for added richness.
- Transfer the soup to an airtight container and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld.
- Serve cold, garnished with extra chopped dill or thin cucumber ribbons.
Notes
- For a thicker soup, reduce the amount of added water or broth.
- If you do not have a high-speed blender, soak the cashews overnight in cold water instead of 30 minutes in hot water.
- This soup tastes best when served very cold.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 7
- Cholesterol: 0