1 kilogram peeled zucchini (roughly chopped)
1 cup raw cashews
3 cups vegetable stock
1/2 cup Almond Breeze Almond Milk
Salt and Pepper to taste
Combine all ingredients except for the salt and pepper into a saucepan.
Bring to a simmer and cook for 20 min or until the cashews and zucchinis are tender.
Remove from the heat and transfer to a blender.
Blend until smooth, pour into bowls, season with salt and pepper and garnish.
(I garnished with hemp seeds and coriander.