Vegan Cream Of Mushroom Soup

This vegan cream of mushroom soup comes together quickly and combines savory mushrooms with an easy cashew milk.

This vegan cream of mushroom soup recipe has been a staple in our home for along time, especially in colder months where we want something creamy, comforting, and satisfying. This is one of the creamiest silkiest soups you’ll find without all of the added guilt of cream, milk or butter! And it couldn’t be simpler.

Home made cashew milk

The secret to this soup is home made cashew milk. It’s the only way to create a thickened, creamy consistency. Some readers told me that after they used purchased cashew milk, their soup didn’t thicken very well. I would say it’s due to the way the cashew milk is processed. When made at home with just cashews and water, the sauce thickens beautifully after about 10 minutes of simmering, if the cashews are fresh.

Recipe for Home Made Cashew Milk

• 1/2 cup cashews
• 3–4 cups water

Blend cashews and water in a blender until smooth. If you’d like the soup more thick, use 3 cups water. If you’d like it more thin, use 4 cups water. Do not strain. Use in the following recipe.

Vegan Cream of Mushroom Soup Recipe

• 1/2 yellow onion, fine dice
• 1 box each of mini bella mushrooms and shiitake mushrooms, sliced
• 1 small zucchini, diced (optional, but highly recommended)
• cashew milk (recipe above)
• Freshly ground pepper

1. First, in a heavy bottomed pan, use a little spray of oil and sauté the onion.
2. Next, add in the mushrooms, and sauté for another 5 minutes.
3. Add in the zucchini, sauté for another 5 minutes.
4. Lastly, add in the cashew milk, bring to a boil, lower to a simmer, and cook for about 10 minutes, stirring often. The cashew milk will thicken well.
5. Serve with freshly ground pepper.
6. First, in a heavy bottomed pan, use a little spray of oil and sauté the onion.
7. Next, add in the mushrooms, and sauté for another 5 minutes.
8. Add in the zucchini, sauté for another 5 minutes.
9. Lastly, add in the cashew milk, bring to a boil, lower to a simmer, and cook for about 10 minutes, stirring often. The cashew milk should thicken, if the cashews are fresh.
10. Season to taste with salt. Serve with freshly ground pepper.

If you try this recipe, let us know! Feel free to leave a comment below, rate it, and tag your photo on Instagram so we see it ~ #LittleBitesOfJoy. We love sharing fan favorites! Thanks, friends!

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Vegan Cream Of Mushroom Soup

Andreea Fegan

This vegan cream of mushroom soup comes together quickly and combines savory mushrooms with an easy cashew milk.

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Ingredients

  

• 1/2 yellow onion, fine dice
• 1 box each of mini bella mushrooms and shiitake mushrooms
• 1 smal zucchini, diced (optinoal but highly recommended)
• 1 recipe cashew milk (see below) ~ do not use store-bought as it will not thicken well.
• salt, to taste
• freshly ground pepper

Instructions

 

• First, in a heavy bottomed pan, use a little spray of oil and sauté the onion.  
• Next, add in the mushrooms, and sauté for another 5 minutes. 
• Add in the zucchini, sauté for another 5 minutes.
• Lastly, add in the cashew milk, bring to a boil, lower to a simmer, and cook for about 10 minutes, stirring often. The cashew milk will thicken well. 
• Season to taste with salt. Serve with freshly ground pepper.

Notes

RECIPE FOR HOME MADE CASHEW MILK

• 1/2 cup cashews
• 3-4 cups water

Blend cashews and water in a blender until smooth. For thinner soup, use 4 cups water. For thicker soup, use 3 cups water. Do not strain. Use in the recipe above.