Cashew Split Pea Soup


I think one of the signs of adulthood is when you begin to like split pea soup. I used to watch my parents eat this and get so confused how they would even like it. But now this is one of my favorite soups. It is easy to make, packed with protein, fiber, zinc and tons of other nutrients. Split peas are pretty amazing little things!



Recently my mom brought split pea soup home for me and this place added cashew cream into there. It was life changing and soooo good. So from now on I will always make my split with cashews in it. However, if you do have a nut allergy you can of course leave them out.

Also, just in case you didn’t know split pea soup isn’t always vegan friendly. When you order it out make sure there isn’t any bacon, ham or chicken stock used in the recipe. It can be annoying but always better to ask!



1 rib of celery, chopped
2 carrots, chopped
2 cups of green split peas
1/2 cup soaked cashews
1/3 sweet onion, chopped
2 bay leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp or more to taste salt
1/4 tsp black pepper
1/3 lemon juice
1/8 tsp red pepper flakes
5-6 cups water or vegetable broth


  1. Soak cashews for 2 hours, overnight or boil for 20 minutes before using. You can also soak the split peas for up to an hour before using. If you don’t soak them it will take longer for them to cook.
  2. Chop all the vegetables up.
  3. In a big pot add 1 cup of vegetable broth or water and the chopped carrots, celery and onion.
  4. Cook on a medium low heat for 5-10 minutes until all the broth or water has been cooked out.
  5. Then add in 4 cups of water or vegetable broth and the soaked split peas.
  6. Add in all of the seasonings and cook for 20-30 minutes until the split peas have softened. You may need to add in another cup of vegetable broth or water if too much has boiled out.
  7. In a high speed blender add the soaked cashews and a 1/4 cup of water. Blend until a thick cream has formed. If it is not coming together you may need to add another tablespoon or two of water. Take the cashew cream out of the blender.
  8. Once the split pea soup is soft and somewhat mushy looking remove the bay leaves. Scoop 3-4 cups of the soup out and put them into the blender. Blend until pureed. You can also use an emersion blender if you have one. I like to blend only part of the soup so there is still some texture.
  9. Add the soup back into the pot, add the cashew cream and mix together. If you feel the soup is too thick you can add in more water.
  10. Add lemon juice and red pepper flakes mix together. Taste and adjust if you need more salt or pepper.
  11. I like to serve the soup with a little bit of the cashew cream on top, lemon, red pepper flakes, fresh parsley and seasonings.

Serves 4-5

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