Spicy Creamy Vegan Tomato Soup

Easy to make creamy, vegan tomato soup made with garlic, fresh dill and cashew cream.

¾ cup unsweetened almond milk
½ cup raw cashews, soaked at least 2 hours
1 tbsp olive oil
1 onion, diced
6 cloves garlic, minced
3 tbsp fresh dill, finely chopped
½ tsp crushed chili flakes (optional)
½ tsp black pepper, or to taste
½ tsp salt, or to taste
1 – 28 oz can diced tomato
1 cup vegetable stock

View the full recipe at Running on Real Food →