While the fresh asparagus is still in season, make this quick, elegant cream of asparagus soup. It’s completely dairy-free, and still absolutely luscious. So fast and easy. Serve this at a fancy brunch; no one will ever suspect it’s vegan.
I made the pictured soup using cashew sour cream, but you can also use all coconut milk for the migraine-friendly version. Garnish with asparagus tips and fresh chives if desired.
all diets (with modifications below)