Raw Vegan Japanese Corn Potage Soup
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 4½ cups fresh or frozen corn (set aside ½ cup for later)
  • 1 cup cashews
  • ¼ teaspoon nutritional yeast
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • Some freshly ground pepper
  • 1 Tablespoon olive oil
  • 2 cups water
  1. Soak the cashews in water for 2-4 hours prior to making the soup. Drain and rinse well. Set aside a ½ cup of corn for later. Add all the ingredients into the blender except for the parsley and the ½ cup of corn you set aside. Blend until smooth.
  2. Transfer the corn potage to a sauce pan or a small pot. Leave some corn for garnish at the end from the ½ cup you had set aside, and add the rest into the soup. Heat it up on the lowest flame while stirring constantly. Check the temperature with a cooking thermometer often. Once the temperature rises to about 110°F (42°C), remove from the heat.
  3. Transfer into bowls and garnish with some of the "garnish" corn you set aside and the chopped parsley. Serve immediately.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-japanese-corn-potage-soup/