Coconut Cashew Butter Soup ~ Super Easy Recipe!

ingredients

• 4 tablespoons coconut butter ($1.60)
• 4 tablespoons cashew butter ($1.60) 
• 1 1/2 cup water
• 3 dates ($.60)
• 2 tablespoons cilantro leaves ($.10) 
• 1 clove garlic
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• juice of one lime ($.50)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

•  1 cucumber, sliced into noodles ($.89)
•  1/2 avocado, chopped ($.88)
• 1 medium onion, minced
• 2 stalks celery, minced ($.20)
• small bunch cilantro leaves ($.05)
• 1 cup cherry tomatoes, halved ($.30)
• red pepper flakes

• In
  a blender, process the coconut butter, cashew butter (almond butter
  will work as well), water, dates, cilantro, garlic, red pepper flakes,
  cayenne, lime juice, salt and pepper. Puree until as smooth as possible.
• Cut
  the cucumber into noodles and put in bowls with the avocado, celery,
  cilantro, and cherry tomatoes. Using a wire mesh strainer, strain the
  coconut and nut butter soup base. This will take out any larger pieces
  of dates or spices. A higher powered blender may make this step
  unnecessary. Add a sprinkle of red pepper flakes.

nutritional information 

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.