Cream of asparagus soup is one of my favorite cool weather comfort foods. However, I make it in a slightly different way than most. You can’t tell by its appearance and maybe even the taste, but my version of this delicacy is completely dairy free. You might guess that I replace the cream or whole milk with soy milk. Wrong. Instead, I use the taste and texture of raw cashews to mimic the richness of cream while, at the same time, improving the overall nutritional composition of the end product.
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