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vegan cream of mushroom soup

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.