Cashew Cream

1 1/2 cup raw cashews soaked overnight or at least 4 hours

1/2 lemon juicked

1 small garlic clove

1 tsp sea salt

Directions

1.     Drain cashews and rinse well.

2.     Blend with 1/2 cup water, lemon juice, garlic & sea salt.

3.     Add extra water to thin it if needed.

4.     Add half of the cashew cream directly into the soup and combine.

5.     Use the rest of Cashew Cream to swirl on top of the bowls of soup.  Enjoy!