Fresh Blueberry Soup with Cashew Cream – Delightful Warm or Chilled

Recipe by Katie Mae Makes about 3 cups | Ready in 15 minutes | Stores 1 week in fridge (cream separate)


    • 1½ cups water
    • ¼ cup rice vinegar
    • 4 Medjool dates, pitted and diced
    • ¼ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 tablespoon ground chia seeds
    • 2 cups fresh or frozen blueberries
              ½ cup Basic Cashew Cream Cheese (separate recipe)
Vegan Blueberry & Cream Soup 2


  1. Place a saucepan over medium heat and add the water, vinegar, dates, cinnamon, and nutmeg. Bring to a boil and then reduce the heat to low.
  2. Stir in the chia seeds and blueberries, and simmer for a few minutes.
  3. Remove from heat. Then blend using a handheld immersion blender or transfer it to a regular blender.
  4. To serve warm, ladle the soup into individual serving bowls. To serve chilled, place in the fridge uncovered for a minimum of 30 minutes. Once it’s cooled, portion into individual bowls or cover with a lid to save for later.
  5. Right before serving, add a dollop of Cashew Cream to each bowl of blueberry soup. Use the blade of a knife or spoon, to gently swirl the cream into the soup.
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