At Ezra Cohen Montreal, there’s pretty much nothing that we won’t try to elevate with nut butter. And sometimes, you just strike gold. Case in point: this vegan cashew butter soup.

Cashew butter is an excellent ingredient for amping up vegan recipes, providing a creamy substitute for dairy and adding richness through the inherently buttery taste of cashews themselves. We’ve taken those elements and gone a step further too, adding pumpkin, spices, and some deliciously succulent roasted garlic. Don’t be fooled by the pumpkin, either—this vegan cashew butter soup is an excellent choice all year round, and the perfect accompaniment to a gooey vegan grilled cheese. Here’s how to make it.

Ingredients

• 3 cloves garlic
• 4 tbsp Ezra Cohen Montreal Natural Cashew Butter
• 1 tbsp olive oil
• 1 small sweet onion, chopped
• 4 cups vegetable stock
• 15oz can unsweetened pumpkin puree
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1/2 tsp turmeric
• ¼ cup roasted cashews, chopped for garnish
• Salt and pepper

Directions

1. Start by roasting your garlic. Leave most of the skin on and chop off a little bit at the top of each clove. Then roast in a 400-degree oven for 20 to 25 minutes, or until fragrant and soft. Be sure to check on your cloves regularly so they don’t burn.
2. Squeeze the garlic out of its skin. In a food processor, blend together roasted garlic and cashew butter until smooth.
3. Put a stockpot over medium heat. Add olive oil and allow to get hot, then add your chopped onion. Cook, stirring occasionally until onion is translucent—this should take about eight to ten minutes. Once done, add in your roasted garlic and cashew butter puree and whisk to combine. Then add in your veggie stock, unsweetened pumpkin puree, and herbs. Season to taste with salt and pepper.
4. Cover your soup and let simmer for about seven minutes, then remove from the stovetop. If you want a thinner consistency, use an immersion blender to further blend the soup right in the pot. You could also take out half of the soup and blend it in the food processor or a blender and then add it back to the pot, but be sure to let it cool a little bit before doing so. Serve topped with chopped roasted cashews and enjoy. Want to take it a step further? Add a drizzle of coconut cream as well!

Ezra Cohen, McGill University graduate and founder of Ezra Cohen Montreal, is all about healthy recipes that taste way more indulgent than they are. Follow along on our recipe blog for more great nut butter driven recipes, and enjoy nutritious food that never sacrifices on flavor.