Vegan Cream of Mushroom Soup

February 23, 2014 by


As promised last week, I finally was able to type up the delicious and creamy mushroom soup recipe for you. I am going through a crazy mushroom obsession these days. I literally have been putting mushrooms on everything – pizza, pasta, brown rice, paninis.

As part of my mushroom obsession, I really wanted to find a creamy mushroom soup recipe. I had two stipulations in my search for the perfect recipe:

1. I didn’t want the very watery kind of soup that is basically just a broth.

2. I didn’t want to add cream or even non-dairy creamer (which may be vegan but is certainly NOT natural).

My research resulted in a very surprising substitute for cream – cashews! Just to be clear, I never liked surprises. I am not a “go with flow” kind of gal. I like knowing what to expect (hence the accounting degree). So you can imagine my hesitation when looking for a mushroom soup recipe that included cashews. CASHEWS!! Seriously? What kind of lunatic puts cashews in their soup?? Apparently, the genius kind of lunatic puts cashews in their mushroom soup because the soup was delicioso. I now plan on trying this cashew cream with some other soup recipes too – cream of broccoli soup anyone?  Anyway, here is the surprisingly delicious and healthy recipe. Its adapted from vegansparkles.com.

[Time saving tip: I wanted to start cooking the soup last night but decided I was just too busy (catching up on Downton Abbey…but the reason is not important). So as a compromise, I chopped the mushrooms, onion and garlic last night and stuck them in a ziplock bag.


With all the prep work done, it took only a few minutes to throw everything into the pot this morning and blend the cashew cream. For efficiency purposes only I may need to start watching some more Downton… I love me some British drama.]

Cashew Cream of Mushroom Soup


1 tbsp olive oil

1 lb assorted mushrooms, sliced (I used a mix of Portobello and button mushrooms but shitake would work well too)

1 onion, peeled and diced

2 cloves garlic, minced

4 cups vegetable broth/stock

2 cups of water + 1/2 cup for the cashew cream

1 cup cashews

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

Salt and pepper
1. Place cashews in a bowl of water and leave to soak.
2. In a large pot, sauté the mushrooms, onion and garlic in olive oil for 3 – 5 minutes, until onions are translucent.
3. Reduce heat to medium low and add the vegetable broth and water. Cover and allow to simmer for 45 minutes.
4. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
5. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 – 30 minutes. Season with salt and pepper.
6. This step is optional, but after I let it cool for a bit, I used in immersion blender to get the soup to a thicker consistency.
When I made this soup, I accidentally doubled the recipe for the cashew cream. I decided to take the extra cream and add some lime juice (because I ran out of lemons), salt and pepper to make a cashew “cheese”. I will try spreading this on veggie pizza this week and will let you know how it turns out.


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