This vegan mushroom soup with cashews is so delicious and easy to make. This pureed soup is pure comfort food. It’s rich, creamy, and full of flavor. Whether you’re strictly vegan, prefer to avoid dairy, or are just trying to incorporate more vegan meals in your diet, you should absolutely get to enjoy a rich, creamy bowl of mushroom soup.
What to serve with this vegan mushroom soup with cashews
If you’re looking for a tasty main course to serve with this soup, try these mouthwatering vegetarian stuffed portobello mushrooms. They’re filling, easy to make, and perfect for special occasions.
Ingredients and substitutions
This soup tastes like it’s full of cream and butter, but the creaminess actually comes from cashews that have been soaked and then blended. The cashews provide tons of creaminess and act as the perfect dairy substitute in this vegan mushroom soup.
Mushrooms and thyme are a classic flavor combination, so fresh thyme is my herb of choice in this recipe. If you don’t have any fresh thyme you can substitute dried thyme, basil, or parsley.
Nutritional yeast gives the soup a slightly “cheesy” flavor that pairs well with creaminess of the blended cashews. It also enhances the flavor of the mushrooms. If you’re not a fan of nutritional yeast, or simply don’t have any, you can omit it and the soup will still be delicious.
How to make this
Start by soaking the cashews. To do so, place the cashews in a bowl, then pour freshly boiled water over the cashews and allow them to soak for one hour.
While the cashews are soaking you can sauté the mushrooms and onions. The secret flavor booster in this soup comes from sautéing the mushrooms and onions until they’re caramelized. That golden caramelization adds a lovely depth of flavor to the soup, so I definitely wouldn’t skip that step.
Once the mushrooms and onions have been sautéed to golden, caramelized perfection, you can reserve a few of the mushrooms to use as a garnish if you like.
Next you’ll blend everything together until a creamy puréed texture is achieved.
The last step is to heat this vegan mushroom soup to your desired temperature, garnish with a few of those mushrooms you reserved, and enjoy.
Storage and freezing
Store this vegan mushroom soup with cashews in an airtight container in the fridge for up to five days or freeze it for up to six months.
More vegan soup recipes
- For another rich and creamy dairy-free soup, try this vegan cream of cauliflower soup.
- This paleo butternut squash soup is flavorful and easy to make.
- This vegan cream of asparagus soup is perfect in the springtime or whenever you can get your hands on some fresh asparagus.
Vegan Mushroom Soup With Cashews
Equipment
- Blender or food processor
Ingredients
- 4 cups of chopped mushrooms
- 3 cups water
- 2 cups chopped onions
- 2 cloves chopped garlic
- 1 cup cashews
- 3 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon fresh thyme (or substitute 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the cashews and one cup of boiling water to a bowl.
- Let the cashews soak for one hour, then drain and rinse.
- In a large pot or frying pan, sauté the mushroom, onions, garlic and thyme until everything is golden and caramelized.
- Once they’re ready you can reserve a few mushroom for garnish if you like.
- In a food processor (or blender), add the soaked cashews and 1 cup of water and process until smooth and creamy.
- Add the sautéed mushrooms/onions to the food processor and process for a couple more minutes until a purée texture is achieved.
- Add the purée to the pot along with the remaining 2 cups of water, salt, pepper and nutritional yeast and simmer on low heat until the soup is heated through.
- Serve hot.
Notes
- Store this vegan mushroom soup with cashews in an airtight container in the fridge for up to five days or freeze it for up to six months.