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Coconut Cashew Soup

Coconut Cashew Soup
Difficulty 5 minutes Serves 2
Raw nut butters are a fabulous way to create a creamy, savory soup base affordably and in little to no time. This Thai inspired recipe by Lisa Viger uses a combination of coconut and cashew butter, which just so happen to be two of our favorite Dastony nut butter varieties! Red chili flakes, fresh cilantro, garlic and lime round out the base. Add to your broth red cherry tomatoes, cucumber noodles, avocado, and more for an easy, delicious and satisfying meal with a healthy kick of spice for the winter.


4 tablespoons coconut butter
4 tablespoons cashew butter
1 1/2 cup water
3 dates
2 tablespoons cilantro leaves
1 clove garlic
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
juice of one lime
1/2 teaspoon salt
1/4 teaspoon black pepper

1 cucumber, sliced into noodles
 1/2 avocado, chopped
1 medium onion, minced
2 stalks celery, minced
small bunch cilantro leaves
1 cup cherry tomatoes, halved
red pepper flakes


1) 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.

2) 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.