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Vegan Creamy Cucumber Dill Soup

Close-up of a white bowl filled with bright green Vegan Creamy Cucumber Dill Soup.
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Make a refreshing, chilled soup using fresh cucumber and dill. This recipe achieves a creamy texture without dairy.

Ingredients

Scale
  • 2 large cucumbers, peeled and roughly chopped
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/2 cup cold water (or more for thinning)
  • 1/4 cup fresh dill, packed
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Soak the cashews in hot water for at least 30 minutes. Drain them completely before use.
  2. Place the chopped cucumbers, soaked cashews, cold water, fresh dill, lemon juice, and garlic into a high-speed blender.
  3. Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
  4. Add salt and pepper. Blend briefly to combine. Taste and adjust seasoning if necessary.
  5. If the soup is too thick, add more cold water, one tablespoon at a time, until you reach your desired consistency.
  6. Drizzle in the olive oil while blending on low speed to incorporate it for richness.
  7. Transfer the soup to an airtight container and chill in the refrigerator for at least 2 hours before serving.

Notes

  • For a quicker method without soaking cashews, use 1/2 cup of silken tofu instead of cashews and water.
  • If you prefer a slightly tangier flavor, add 1 tablespoon of apple cider vinegar along with the lemon juice.
  • Garnish individual bowls with a small sprig of fresh dill or a drizzle of olive oil before serving.

Nutrition

Find it online: https://cookifyme.com/vegan-creamy-cucumber-dill-soup/