Cream of Cashew Spinach Soup

10 45 310
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 8
Cream of Cashew Spinach Soup
Health Rating


2 bag(s) Baby spinach
1 large White onion (diced )
4 clove(s) Garlic (minced )
3 large Carrots (diced )
2 tbsp Apple cider vinegar
2 cup Cashew nuts, raw
1/2 cup Nutritional yeast
4 cup Water
1 tbsp Sea salt
2 tbsp Olive oil


Pre-heat a soup pot with olive oil and cook the onions, garlic and carrots over medium heat until onions are translucent.

Add the spinach and sauté until it’s fully wilted.

In a blender, combine cashews, water, vinegar, nutritional yeast and sea salt until smooth and creamy. Set aside ¼ cup.

Add the cashew cream to the soup pot and bring to a boil.

Simmer over medium low heat for 5-10 minutes and puree using a classic blender (in batche or an emersion blender straight into the pot.

Enjoy with a drizzle of cashew cream on top that you have previously set aside.

Nutrition Facts

Per Portion

Calories 310
Calories from fat 165
Calories from saturated fat 27.6
Total Fat 18.4 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 962 mg
Potassium 810 mg
Total Carbohydrate 21.6 g
Dietary Fiber 6.6 g
Sugars 5.0 g
Protein 14.4 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 2.6

Energy sources

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