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I use a smaller Personal Blender to make just one cup of this kream. If you’re using a larger blender, you’ll need to double this recipe to make sure the mixture covers the blades to blend properly. You can also use a food processor, but you won’t get the same smooth texture as you would by blending.

1 cup cashews

¼ cup seeded, chopped jalapeño pepper (about 2 whole)

1 teaspoon lime zest

¼ cup lime juice (from about 2 limes)

1 tablespoon extra-virgin olive oil

½ teaspoon sea salt

¼ cup filtered water, or as needed

Begin by grinding half of your cashews at a time into a powder. Place this powder in a 1-cup blender. Add the remaining ingredients and blend until smooth. Add only enough water as needed to produce a smooth, creamy consistency.

Will keep for 3 days in the fridge.

CORN CHOWDER

MAKES 4 SERVINGS

This is a chunky soup made in your food processor. Corn is mixed with thyme and garlic to make a delicious chowder that’s topped with Coconut Bacon bits and a dollop of Jalapeño-Lime Kream.

1 teaspoon garlic

½ teaspoon dried thyme

½ teaspoon sea salt

4 cups corn kernels (from about 4 ears of corn)

¼ cup extra-virgin olive oil

2 cups water

1 recipe Coconut Bacon (page 76), diced

1 recipe Jalapeño-Lime Kream (page 134)

Place the garlic, thyme, and salt in a food processor, and process into small pieces. Add the corn, oil, and water and process into a chunky chowder.

Divide among four serving bowls. Top each portion with diced Coconut Bacon and a dollop of Jalapeño-Lime Kream, and serve immediately.

TOMATO AND TARRAGON BISQUE

MAKES 4 SERVINGS

Tomatoes are blended with tarragon, parsley, and a hint of nutmeg to create a uniquely spiced tomato soup. Garnish with fresh sprigs of tarragon.

SOUP BASE

3 cups seeded and chopped tomatoes

¾ cup extra-virgin olive oil

1 teaspoon chopped garlic

1/8teaspoon grated nutmeg

1 tablespoon fresh tarragon, packed

1 teaspoon fresh parsley, packed

2 teaspoons sea salt

2 cups water

TOPPING

Tarragon sprigs, for garnish

Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls.

Garnish each portion with tarragon sprigs and serve immediately.

SERVING SUGGESTION: Thinly slice greens, such as mild spinach, sweet romaine, or heartier kale or chard, and use them to top the soup, for added texture and color.

KREAM OF BROCCOLI WITH RED BELL PEPPER KREAM

MAKES 4 SERVINGS

Broccoli is blended with sweet cashews to make the soup base. Because raw food is all about simulating the look, flavors, and textures of the cooked version, I’ve added spinach for a greener color while also helping to mellow out the strong taste of raw broccoli.

SOUP BASE

1 cup chopped broccoli

1 cup spinach, washed well and packed

1 cup cashews

½ cup extra-virgin olive oil

2 teaspoons sea salt

2 cups water

TOPPING

1 recipe Red Pepper Kream (page 138)

Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls.

Top each portion with a dollop of Red Pepper Kream and serve immediately.

RED PEPPER KREAM

MAKES 1 CUP

Creamy cashews are blended with red bell peppers for color and flavor. Tart lemon juice and a pinch of salt are added for a full flavor profile.

I like to use my smaller blender to make this kream. If you’re using a larger blender, double the recipe so your blender blades are covered. You can also use a food processor; your kream will just not be as smooth as when blended.

½ cup cashews

1 cup seeded and chopped red bell pepper

1 tablespoon lemon juice

½ teaspoon sea salt

2 tablespoons filtered water, or as needed

Begin by grinding your cashews into a powder. Then, place all the ingredients in a Personal Blender and blend until smooth.

Will keep for 3 days in the fridge. Stir before using.

MANGO GAZPACHO

MAKES 4 SERVINGS

A refreshingly cool, sweet, and tart fruit soup that’s perfect for summertime. Fruit