Vegan Mushroom Soup With Cashews Recipe
This vegan mushroom soup with cashews is easy to make. This soup is rich, creamy, and loaded with flavor from plenty of mushrooms and nutritional yeast.
Servings: 5
Calories: 269kcal
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.
Nutrition
Calories: 269kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 482mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg