Step 1

Combine 1/2 cup of the rice milk with the cashew butter, silken tofu, and half of the peas in the container of a food processor. Process until smoothly pureed.

Step 2

To serve at room temperature or chilled, transfer the puree to a serving container, then stir in the remaining ingredients, including the reserved peas.

Step 3

Let stand at room temperature or in the refrigerator for an hour or two, if time allows, to let the flavors blend.

Step 4

To serve hot or warm, transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through or piping hot, but there’s no need to bring to a boil.

Step 5

Whether serving cold or hot, adjust the consistency with a little more rice milk if the soup is too thick, and adjust all the seasonings — lime juice, hot stuff, salt, and pepper — to your taste.