The Ingredients
2 cups cashew cream
3 tomatoes
olive oil
adobo
Four ingredients, one delicious soup. I had about a cup of raw cashews I wanted to do something with, so I soaked them in cold water in the fridge for an entire day- around eight hours. Add the cashews and water to a food processor to liquefy into a cream. Then, in a pan, add olive oil and add diced tomatoes. Cook for a few minutes until the tomatoes are soft. Add to the cashew cream in the food processor and season with adobo. Easiest vegan gazpacho! YUM.
Creamy deliciousness.
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