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Coconut Cashew Soup

Coconut Cashew Soup
Difficulty 5 minutes Serves 2
A creamy and deliciously flavorful raw soup by Lisa Viger of Raw on $10 a Day or Less. This recipe is hearty and filling and rich with immune-boosting lauric acid, as well as metabolism-boosting medium chain triglycerides, thanks to whole, raw coconut butter. It also packs a nice punch of heat thanks to red pepper flakes and cayenne - so you'll be warmed up from the inside out, despite the recipe being raw. Enjoy!


4 tablespoons whole coconut butter
4 tablespoons raw cashew butter
1 1/2 cup water
3 dates
2 tablespoons cilantro leaves
1 clove garlic
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
juice of one lime
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cucumber, sliced into noodles
1/2 avocado, chopped
1 medium onion, minced
2 stalks celery, minced
small bunch cilantro leaves
1 cup cherry tomatoes, halved
red pepper flakes


1. In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper. 

2. Puree until as smooth as possible.

3. Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes. 

4. Using a wire mesh strainer, strain the coconut and nut butter soup base. This will take out any larger pieces of dates or spices. A higher powered blender may make this step unnecessary. 

5. Add a sprinkle of red pepper flakes.