Raw Vegan “Cream” of Asparagus Soup

I went to the farmer’s market this morning for the first time this year and found freshly picked asparagus. My search for recipe concluded with this cold soup idea. If you are a fan of the flavor of asparagus, you will like this raw, vegan “cream” of asparagus soup.

To use asparagus in a raw recipes, I would suggest using smaller spears. That way you can use the whole vegetable. If you can only find the thicker ones, you may want to peel the spears and cut off the woody bottoms.

Cashews are a go to ingredient to create a cream-like texture in the raw food world. Soaked cashews become quite soft and when blended with a little water resembles the texture of dairy cream.

This recipe absolutely requires the acid component. Do not skip the lemon. If you do not like lemon, find a vinegar or other citrus that you do like. Without the lemon, the dish tastes very “green.”

In this recipe, I used fresh dill because I always am looking for different ways to use dill. Any fresh herb or blend of herbs will work well here.