4.5 stars.

Makes 2-4 servings (good for 2 people).

David and I were feeling oogy so we decided to have a really good raw food bisque.

Fresh cashew milk creates the creamy luscious texture of this bisque. The recipe called for Sorrel but instead we used extra spinach and lemon. White miso gently thickens and adds to a sweet mature flavor.

2 cups cashew milk (1/2 cup whole raw cashews & 5 cups water)
2 cups loose spinach
1 cup sorrel (if unavailable, substitute 1 cup spinach, 1 tablespoon lemon juice, and 1 tablespoon lemon zest...which we did)
3 tablespoons white miso
1 tablespoon chopped chives
1 green onion, chopped to the top
1 clove garlic, minced
2 tablespoons lemon juice
Sun-dried sea salt to taste

Garnish: 2 tablespoons chopped pine nuts

To prepare the nut milk: Soak cashews(or macadamia nuts) in 3 cups of fresh water for 30 minutes. Drain. Blend nuts with 2 cups of fresh water at high speed until smooth. Strain through mesh strainer. Save pulp for other use.

To make the bisque: In a food processor or blender, blend nut milk, spinach, sorrel, miso, chives, green onion, garlic, & lemon juice until smooth. Season with salt to taste. Serve chilled. Garnish with chopped pine nuts.