Chilled pea cucumber cashew soup with mint

An awesome vegan warm weather seasonal soup! Chilled pea cucumber cashew soup with mint is refreshing, creamy, and velvety smooth.

1 cup raw unsalted cashews
Water
1 Tablespoon olive oil
2 shallot cloves, finely diced
½ cucumber, peeled, seeded, and sliced. About 1¼ cups
1 Tablespoons chopped fresh mint
3 cups shelled fresh or frozen peas
2 cups water
1 cup vegetable stock
The juice of ¼ of a lemon, plus more for serving
Salt and pepper
½ cup toasted cashews for serving
½ cup shelled fresh or frozen peas, thawed, for serving

View the full recipe at Rhubarbarians →