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!
Servings: 10 servings
Calories: 187kcal
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.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 561mg | Fiber: 3g | Sugar: 6g