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vegan cream of mushroom soup
Andreea Fegan

Vegan Cream Of Mushroom Soup

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

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

Method
 

  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. 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.