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I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I want.

How can I get the most cashew flavor into the soup?

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By maximising first the flavour of every single nut and then maximising the surface:

Gently roast the cashews, then grind them finely.

If the resulting "gritty" texture is not to your taste, grind them further until you get a nut butter, which should dissolve nicely especially in cream-type soups.

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    Recipes for peanut butter soup seem like they could be nicely adapted to use a cashew butter! – Erica Jan 1 '16 at 21:13

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