Between it’s delectable flavor and subtle crunch, raw sweet corn can be such a lovely component of a summer dish. Traditionally, I like to add it to salads, but today, it’s key to this easy vegan cold corn soup recipe. Warming spices, fresh herbs and a creamy cashew base partner well with this star ingredient. When you don’t feel like heating up the house and you’ve tired of gazpacho (can we ever really tire of it though?), give this recipe a shot.
This recipe makes ~4 servings.
A few things…
- For the quickest preparation, you will need a high speed blender, like a Vitamix. Just follow the recipe as written.
- If you don’t have a high speed blender and want to use a regular one, you’ll need to add the step of soaking your cashews to soften them up. If you choose to warm them, make sure to give them time to cool before following this recipe. Additionally, you may need less water than is listed in this recipe. Start with ~1½ cups of water and add more slowly until it’s the right consistency for your cold corn soup.
- We were huge fans of the fresh mix of chopped cilantro and basil. Since there are so few ingredients, I wouldn’t recommend skipping them, because they do add something special. If you get experimental and try other fresh herbs, I’d love to hear what worked well for you!
- This soup is best enjoyed within ~24 hours. Keep it refrigerated in a sealed container.
Please enjoy this delicious vegan cold corn soup recipe! And discover additional UVK recipes, like Coconut Corn Soup with Soy Curls, Roasted Sweet Potato Soup, Roasted Garlic Tomato Soup, Vegan Cold Beet Soup, Vegan Stuffed Red Peppers with Chickpeas and Rice and more.
Cold Corn Soup
1 cup raw whole cashews (see notes above)
3 cups water
1 large peeled garlic clove
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
1 Tbsp nutritional yeast
2 Tbsp lemon juice
Green chile (jalapeño, serrano, etc), to taste (remove inner membrane and seeds, if you prefer it milder)
2½ cups raw sweet corn, thoroughly cleaned and silks removed (OR ~3 large cobs worth of sweet corn cut from the cob and thoroughly cleaned)
Salt, to taste (I added ½ tsp)
Chopped fresh cilantro and basil, to taste
1. First, you’ll blend together the base of the vegan cold corn soup. In a high speed blender (see notes above), add the cashews, water, garlic, coriander, cumin, turmeric, nutritional yeast, lemon juice, green chile, ½ cup of the sweet corn and the salt. Blend until completely smooth. Taste and adjust flavors, if needed (more salt? lemon? chile?).
2. Pour the contents of the blender into a large mixing bowl. Add the remaining sweet corn. Stir together. Ladle into bowls and top with fresh herbs. Serve immediately.