Creamy Cashew Corn Blender Soup

Creamy Cashew Corn Blender Soup being poured into bowl

Indulge in the creamy richness of our Creamy Cashew Corn Blender Soup, featuring Spread The Love BASIC Cashew Butter. This effortless recipe combines fresh corn with cashew butter for a velvety texture and nutty flavor. Perfect for cozy evenings or busy weeknights, this soup is a celebration of simplicity and taste.


  • 1 lb. frozen corn kernels, thawed
  • ¼ cup riced cauliflower, thawed
  • 1/3 cup Spread The Love® BASIC Cashew Butter
  • 3 cups vegetable stock
  • 2 tbsp. fresh thyme leaves
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • Fresh parsley + red pepper flakes for topping


  • Step 1 -
    Add all ingredients except for parsley and pepper flakes to a large high-speed blender. Ensure lid is fully attached, but leave a little room for ventilation at the top so steam can escape.
  • Step 2 -
    Start by blending on medium speed for about 20 seconds until everything is smooth, then turn blender up to high speed and blend for 5-7 minutes, or until heavy steam is flowing from the top and the soup is hot.
  • Step 3 -
    Pour into bowls and serve immediately with fresh parsley and red pepper flakes.
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