Vegan Cream Of Mushroom Soup
This Vegan Cream of Mushroom Soup is a flavorful, plant-based option that’s dairy-free but still incredibly rich and satisfying. Made with a creamy cashew sauce and a blend of savory mushrooms, it’s perfect for those following a vegan, Whole30, paleo, or low-carb lifestyle!
When I first wanted create a plant based version of cream of mushroom soup, I wasn’t sure if I could capture that same comforting, rich flavor I grew up with. Creamy soups were a staple in my house, but most of them relied heavily on dairy. I finally found the perfect balance, using the help of cashews to make a cream sauce. This recipe is rich, hearty, and full of mushroom flavor!
🌱Vegan Cashew Cream
Vegan cashew cream is one of my favorite dairy-free alternatives because it’s so easy to make and versatile. It’s made by blending soaked cashews with water until it turns into a smooth, creamy base that works in just about anything from soups and sauces to even desserts. You can even use this to make Green Bean Casserole for Thanksgiving!
To make cashew cream, all you need to do is soak some raw cashews in water for a few hours (I usually do it overnight), then blend them with fresh water until they’re completely smooth. In this plant based soup, the cashew cream really shines! It adds that creamy texture but keeps the soup light and totally dairy-free.
🧾Ingredients
- Cashew Cream Sauce – using cashews to make a vegan creamy sauce is one of the best ways to keep dairy out of a meal. All you need to do is soak raw cashews in water. Rinse and drain them and blend them with water or stock and seasonings to your liking.
- Vegetable Broth or Stock – Even though sauteing mushrooms creates a great flavor on its own, using a vegetable broth or stock will add even more flavor to this soup.
- Coconut Aminos – this sauce essential to the flavor profile of vegan cream of mushroom soup because they provide a deep umami flavor. You can also use a vegan Worcestershire sauce.
- Fresh Garlic – minced fresh garlic works best, but dried garlic powder is a fine substitute.
- You can also use a variety of herbs and spices – Thyme and rosemary work best here, but you can also add in some parsley, tarragon, sage or even spice it up with cayenne pepper. Fresh herbs or dried herbs will both work!
🥣 How To Make Vegan Cream Of Mushroom Soup:
1️⃣Add raw cashews to a jar and cover with clean filtered water. Let sit for 6 hours or overnight in fridge. Once ready to make your soup, drain and rinse them and add them to a high speed blender.
2️⃣Heat up some avocado oil in a large sauce pot over medium high heat. Sauté your mushrooms, onions, and garlic and seasonings until browned and cooked through.
3️⃣Set aside 1/3 of your cooked mushroom, garlic and onion mix. Add the rest of the cooked mushrooms to your blender along with the soaked cashews and the vegetable broth or stock. Blend on high speed until soup is creamy.
4️⃣Add soup back into the sauce pot along with reserved cooked mushrooms and heat it through over medium heat. Adjust seasonings if necessary and serve hot.
🍷Add Flavor
Veggies: Try stirring in some sautéed carrots, spinach, or kale for added texture and nutrients. You could also toss in diced potatoes or cauliflower to give the soup a heartier feel while keeping it completely plant-based. If you prefer a pop of color and freshness, throw in some green peas or chopped asparagus.
Grains: For a more filling meal, you can easily incorporate grains like quinoa, farro, or barley into the soup. These grains absorb the broth and add a satisfying chew that pairs beautifully with the creamy mushroom base. Simply cook the grains separately and stir them in before serving.
Flavor Enhancers: To take the flavor up a notch, consider adding a splash of white wine while sautéing the mushrooms for an extra layer of depth. A sprinkle of nutritional yeast will give the soup a cheesy, savory kick without any dairy. Fresh herbs like thyme, rosemary, or even a bay leaf can add an earthy aroma, while a dash of soy sauce or tamari will enhance the umami flavors in the soup.
❔ FAQ
This mushroom soup can easily be frozen. Because it is vegan and made with dairy free ingredients, the cashew cream may separate from the broth so it may need to be blended back up to get emulsified.
You can add any grain you want to this soup however it must be cooked separately and added to the soup after it is cooked through.
Dry white or red wine can be added for another layer of flavor. Add it while your mushrooms, garlic and onion are cooking so the alcohol is cooked off. You can use marsala, sherry wine or even merlot.
For the best mushroom soup, a variety of mushrooms can enhance both flavor and texture. White button mushrooms are mild and make a great base, while crimini and portobello add a deeper, earthy taste. Shiitake brings a rich, savory flavor, and oyster mushrooms add a bit of sweetness. Enoki offers a more delicate texture, while chanterelle and porcini add a nutty, luxurious flavor. Using a mix of these mushrooms creates a balanced and flavorful soup.
To thicken your soup without flour, you can use options like blending part of the soup to create a creamy texture or adding ingredients like cashew cream, coconut milk, or pureed vegetables like potatoes or cauliflower.
More Healthy Soup Recipes
- Split Pea Soup
- Pork Chile Verde
- Keto Hamburger Soup
- Vegetable Minestrone
- Italian Wedding Soup
- Low Carb Lemon Chicken Soup
- Sausage and Lentil Soup
- Vegan Mushroom Risotto
Vegan Cream Of Mushroom Soup
Ingredients
- 1.5 cups Raw Cashews
- 24 oz Mushrooms chopped
- 1 medium White Onion diced
- ½ cup Celery chopped
- 2 tsp Garlic minced
- 2 tbsp Coconut Aminos
- 4 cups Vegetable stock or water
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Thyme chopped
- 2 tsp Avocado Oil
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Add raw cashews to a jar and cover with clean filtered water. Let sit for 6 hours or overnight in the fridge. To save time, soak them in very hot water for 1-2 hours until they are soft. Once ready to make your soup, drain and rinse them and add them to a high speed blender.
- Heat up some avocado oil in a large sauce pot over medium high heat. Saute your mushrooms, celery, onions, and garlic for about 5 minutes or until onions start to become translucent. Toss in your chopped mushrooms, thyme, rosemary salt and pepper. Add in coconut aminos and continue to saute until mushrooms are cooked through and have released all their water.
- Add the cooked mushrooms to your blender along with the soaked cashews and the vegetable broth or stock. Blend in a high speed blender on high until soup is creamy.
- 4. Add soup back into the sauce pot and heat it through over medium heat. Adjust seasonings if necessary and serve hot.
