Description
Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers.
Ingredients
- 1 ½ tablespoons crushed garlic
- 4 tablespoons avocado oil
- 2 cups avocado, pitted and scooped from shell
- 1 cup cucumber, cut into 1/2-inch slices
- 2 ¼ cups So Delicious® Dairy Free Cashew Milk
- ¾ cup So Delicious® Dairy Free Coconut Yogurt, Plain
- 4 ½ teaspoons cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon ground white pepper
- 3 tablespoons chopped roasted cashews
- 1 ¾ cups almond flour
- 1 tablespoon organic granulated sugar
- 1 ½ teaspoons baking powder
- 2 teaspoons kosher salt
- 6 tablespoons cold vegan butter (soy-free), like Earth Balance®, cut into 1/2-inch pieces
- 1 cup So Delicious® Dairy Free Original Yogurt, Plain
- 1 tablespoon toasted sesame seeds
- 1 tablespoon dried herbs (oregano, rosemary, tarragon)
- 2 teaspoons kosher salt
Servings: 4