I’m a big, big fan of cashew cream. I love cream and dairy too, but there’s something about soups made with cashew cream that’s special.

It’s simple to make – just cashews, soaked, then blended up with more water. I make a big batch and freeze it in baggies so I always have it on hand. It not only adds creaminess to soups, but body and protein, which makes it more satisfying and filling.

In this recipe, the soaked cashews are added straight to the pureed corn soup and then blended up some more – even easier.

Turmeric adds color and a mustard-like flavor, and it’s a nice addition to the corn. We loved this soup.

• Cashew Corn Chowder with Cilantro Cream (My New Roots)