Okroshka is a traditional Russian and Ukrainian cold soup. Originally, the non-vegan version is prepared with both, raw and cooked vegetables, kvass, and garnished with sour cream. Kvass is a traditional Slavic fermented beverage made from rye bread (black bread). Okroshka was one of my favorite dishes at summer time, so I created a raw vegan version that to me tasted even better than the original recipe!
As a base, I like to use almond milk because it has a neutral taste and can be an ideal substitute for dairy in raw savory dishes. All raw ingredients in the original recipe stayed the same (cucumber, spring onions, radishes). I substituted potatoes and eggs with avocado since it has a creamy consistency and similar taste. Some may prefer Okroshka with more of a sour taste. In this case, add a little bit of lemon or lime juice.