Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)OH. This one’s a keeper, guys.

While I do have the luxury of working from home and making most of my meals when and how I’d like, I still try to prep at least one dish that I can eat as leftovers all throughout the week. This way, on those busy days when I can’t or don’t want to cook, I have a healthy option already made sitting in the fridge. Soup is the best for this!

Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)

I might be late to the party with this one, but I just learned that cashews can be used in soup as a dairy substitute to give it a thick, creamy texture without the milk/cream. I couldn’t wait to try this out—especially since I’ve been playing around with my new Ninja Ultima blender nonstop (I talked more about it in this post, but long story short: I’m in love with a kitchen appliance).

Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)

Yield: 6-8 servings

Sweet Potato Cashew Soup (Vegan)


  • 2 large sweet potatoes, peeled and cut into ½” cubes (about 4 heaping cups)
  • 1 cup raw cashews
  • 5 cups low-sodium vegetable broth
  • 1 head of califlower, chopped (about 4 heaping cups)
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • Salt and pepper to taste


  1. Put 3 cups broth, the potatoes, onion and garlic in a pot and simmer on med-low heat for 5 minutes.
  2. Stir in the cauliflower and basil and let it continue to cook, covered, for 10-12 minutes.
  3. While the pot is simmering, put the remaining 2 cups broth and the cashews in a blender. Blend until cashews are totally incorporated into the liquid (it’ll look kind of like milk).
  4. Stir in the chashew/broth mixture to the pot along with desired amount of salt and pepper. Let simmer for 3-5 more minutes.
  5. Place half the soup in the blender and blend until smooth. Mix back into the pot.
  6. Serve and enjoy!


If you want a really thick, smooth soup, put all of it through a blender. If you want a chunky soup with a thinner base, don’t put any of it through the blender at the end.


This soup is like a comforting, creamy chowder but completely dairy-free—I love it! It’s filling and satisfying, and perfect for rainy, cloudy days like today. Try it out and let me know what you think!

Sweet Potato Cashew Soup (Vegan) Sweet Potato Cashew Soup (Vegan)signature

(Visited 4,265 time, 1 visit today)


  1. This looks magical. I always thought soup was the worst until I started making it myself a couple years ago. This will be perfect for my lactard husband, too!

  2. Mmmm…this soup looks absolutely amazing! I’m totally pinning this right now! Can’t wait to try it!

  3. For some reason, I feel like shrimp would be a great addition to this dish, but I haven’t tasted it – what do you think? (obviously it wouldn’t be vegan anymore)

  4. Looks delicious! I might try this with some yellow curry paste (got some leftover from a potato tofu curry made earlier in the week).

  5. Mmm! This sounds and looks absolutely delicious!

    Connie | Sponsored by Coffee

  6. This sounds so good, love the addition of cashews.

  7. Ashley! – I think shrimp sounds amazing!

    I realise this might be the most ridiculous question ever but is it really sweet? I have a strange obsession with food and hate sweet and savoury mixed together…..

  8. I just got done making this soup….SO amazing! Thanks for the recipe!

  9. I made this soup this weekend and it is awesome! Way to sneak the cauliflower in there.

  10. Michelle says:

    I made this last night and it was great! I usually need several bowls of soup to satisfy me up but this was surprisingly filling!

  11. Do you know what re nutritional facts are for those soup? How many cals, how much protein, fats, etc…

  12. Thanks for making it ziplist friendly! it makes it so much easier to find later. Definitely can’t wait to try this on unsuspecting non vegans.

  13. Learned the secret of cashew cream reading Tal Ronnen’s the Conscious cook. I made his tomato bisque that was out of this world! Making my veggie broth right now so it’s ready for either a cream of sweet potato or mushroom soup for tomorrow.
    betsy shipley

Share Your Thoughts: