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Dairy free cream of mushroom soup in a white bowl with a spoon.
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5 from 1 vote

Dairy Free Cream Of Mushroom Soup

This dairy free cream of mushroom soup is rich, creamy, plant-based deliciousness.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: clean eating, dairy free, easy vegetable dishes, gluten free, plant based
Servings: 5
Calories: 269kcal


  • Blender or food processor


  • 4 cups of chopped mushrooms
  • 2 cups chopped onions
  • 2 cloves chopped garlic
  • 1 cup of soaked cashews (soak for 1 hour in 1 cup of boiling water, then drain and rinse)
  • 3 cups water
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme (or substitute 1 teaspoon dried thyme)
  • 1 tablespoon nutritional yeast (optional)


  • 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.
  • Makes approximately 5 cups of dairy free cream of mushroom soup.


  • Store the soup in an airtight container in the fridge for up to five days and reheat before serving.


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