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Add soaked and drained cashews, lime juice, salt, and water to a blender and mix on high until smooth, scraping down the sides as needed.Transfer to a container and keep in the fridge while you prep the rest of the ingredients.
Preheat your oven to 350 degrees F and line a baking pan with parchment paper.In a mixing bowl, evenly drizzle the olive oil over the cubes of bread. Sprinkle the garlic powder, salt, and pepper in and toss to evenly coat.Spread the bread out in an even layer on a baking pan. Bake 10-15 minutes, flipping halfway, until golden brown and crispy. Keep a close eye on them for the last 5 minutes to prevent burning.
Heat olive oil in a large stockpot over medium. Sauté the onion and celery until translucent, about 5-6 minutes.Add in the garlic and cayenne. Combine and continue cooking for 1-2 more minutes, then mix in the vegetable broth, canned tomatoes, and rice.Bring to a boil then lower the heat to simmer for 30-35 minutes. Taste and add in cane sugar, salt, and pepper to your liking. Transfer to a blender and mix until smooth, or use an immersion blender in the pot.Transfer back to the pot and mix in ½ cup cashew cream. Taste and adjust seasonings, adding more cane sugar for sweetness, cayenne for more heat, or salt to enhance the other flavors.Serve immediately while warm with extra cashew cream on top, croutons, and fresh basil. Enjoy!