Vegan Okroshka
Okroshka is a cold russian soup made from chopped raw veggies and cooked potatoes and buttermilk or kefir. Since this is a vegan take on the original, it is made with a quick "buttermilk" and makes a perfect meal for hot summer days!
Servings 2 people
Ingredients
"buttermilk"
- 60 g cashews (soaked for at least 4 hours or overnight)
- 1 1/2 cups plant milk *
- 1/2 Cup plant based yogurt **
- 2 Tsp dijon mustard
- 2 Tsp nutritional yeast
- pinch of salt
- 2 1/2-3 Tbsp apple cider vinegar or lemon juice
vegetables
- 3-4 medium boiled potatoes
- 4 small to medium radishes
- 2 small handfuls cucumber
- 2 spring onions
- 1 small handful of dill
- 1 small handful of parsley
Instructions
- Start by cutting the potatoes into quarters and boil for around 15 minutes until cooked. Rinse under cold water, then peel and cut into strips or chunks.
- Menawhile, blend together the soaked cashews, plant milk, yogurt, mustard, salt and nutritional yeast until smooth and creamy. Pour into a bowl, add lemon juice or vinegar and let everything sit for around 5-10 minutes.
- Cut other vegetebales into strips or chunks too (the spring onions into rings), depending on which shape you prefer. Chop the herbs too.
- Divide the potatoes, vegetables and herbs between two bowls. Then pour half of the ready "buttermilk" into each bowl. Garnish with more herbs, spring onions and horse radish if you want. I suggest to serve the soup with some bread. Enjoy!
Notes
*I suggest you use a creamy milk such as soy or pea, but cashew would work just as fine. If you would like this soup to be higher in protein, you should however opt for one of the first two.
**Using some yogurt as part of the "buttermilk" will make a reamier result. In case you have no plant based yogurt or do not want to use it, you can use just milk too.