Step 1

Combine the cashews, stock and peeled zucchini in to a medium soup or saucepan over medium heat and bring up to a simmer.

Step 2

Reduce heat to low and cook for 20-25 minutes or until the cashews are tender and break between your fingers.

Step 3

Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add the vegan butter (if using). Blend until the soup is completely smooth to serve. You may have to blend in batches depending on the size for your blender.