Vegan “trahana” superfood soup
Prep time
Cook time
Total time
  • 140 g raw almonds, with skin, and soaked in water for 12 hours
  • 100g cashews soaked in water for 4 hours
  • juice of ½ lemon
  • 1 tablespoon apple sider vinegar
  • ½ teaspoon of salt
  • 1 tablespoon vegan probiotics
  • 1 litre water
  • 2 tablespoons organic vegetable stock powder
  • 1 tablespoon tomato paste (optional)
  • 4 tablespoons vegan yogurt + 4 tablespoons for topping
  • 3-4 tablespoons lemon juice
  • 1 teaspoon salt
  • pepper
  1. Drain almonds and cashews, add them to the food processor, then add lemon juice, apple cider vinegar, salt, blend until the mixture becomes creamy. With a spatula, scrape down the sides as needed.
  2. Add the trahana mixture in a glass bowl. Then add probiotics with a plastic spoon and mix.
  3. Cover the bowl with a plastic film and put it in the oven for 3 hours at 50 °. Let it rest in the oven covered with a towel. Check every 2 hours until have the necessary acidity according to your taste. The result depends on the room temperature. (See note).
  4. Transfer the trahana into a freezer bag and place it in the freezer for up to 3 months.
Trahanas soup
  1. Add 1 litre of water in a large saucepan and bring it to boil on high heat, add trahana, vegetable stock powder, tomato paste, vegan yogurt, salt. Simmer for 30-35 minutes.
  2. Use an immersion blender, or transfer soup to a blender, and blend until creamy and smooth.
  3. Taste and adjust seasonings adding salt if needed.
  4. Serve very hot with with 1-2 tablespoons vegan yogurt and freshly ground black pepper on top.
You can skip the resting time if you don’t have much time. Will taste delicious but it might missing the characteristic acidity of trahana.

5 Servings
Recipe by - Delicious & Nutritious at