The best Vegan Cream of Mushroom Soup is made with soaked cashews to create an incredibly smooth and creamy soup that contains no cream or milk! It's so rich and creamy, no one will ever believe it's vegan!
Grab a spoon and eat it straight from the bowl or use it in place of condensed canned soup to make a vegan green bean casserole. It's naturally gluten free and easy to make in just 20 minutes!
A soup so lusciously creamy, no one will ever believe it's vegan! This dairy free Cream of Mushroom soup has more flavor than anything you've ever tried from a can.
It's comfort food that you can feel good about eating! In addition to slurping it right out of the bowl, you can use this soup in any recipe that calls for a can of condensed cream of mushroom soup.
It's so much healthier and much more flavorful! A traditional can of cream of mushroom soup contains wheat, dairy and soy. This recipe contains none of the above! In addition to being vegan, this soup is also gluten-free and soy-free.
If you need me this fall or winter, I'll just be over here slurping up bowl after bowl of this amazing soup recipe!
Jump to:
Ingredients
- Unsalted cashews - both raw and roasted will work for this recipe. Raw cashews will give the soup a more neutral flavor. Whereas roasted cashews will give the creamy soup a more nutty flavor. Both great options, totally your preference!
- Vegetable broth
- Olive oil
- Yellow onion
- Garlic cloves
- Baby bella mushrooms - portobello or crimini mushrooms will also work for this recipe.
- Kosher salt
- Black pepper
- Fresh thyme - with the leaves removed from the sprigs. If you can't find fresh thyme, Litehouse freeze-dried thyme is a good substitute.
- Ground nutmeg
- Cornstarch
Instructions
- Prepare the cashews. Before starting the recipe, you'll want to soak ½ cup cashews in water for at least 4 hours, or up to 8 hours. Drain the cashews from the soaking water, then add them to a blender with 1 cup of vegetable broth and blend until smooth and creamy. Set the creamy cashew puree aside.
- Pro tip! If you forget to soak the cashews in advance, add them to a small pot and cover them with water. Place the pot on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid and drain the cashews.
- Saute the mushrooms. Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2-3 minutes. Add minced garlic, diced mushrooms, salt, pepper, thyme and nutmeg. Cook for 4-5 minutes.
- Add cornstarch. To keep this recipe gluten-free and vegan, we're using cornstarch instead of flour to thicken the soup. Once the mushrooms have cooked down, sprinkle the cornstarch over the mushrooms in the skillet.
- Add vegetable broth. Pour 1 cup of vegetable broth over the cornstarch, stir to combine everything and allow the mixture to simmer for 1-2 minutes.
- Add the cashew puree. Pour it into the skillet and stir to combine all of the ingredients. Reduce the heat to medium-low and simmer for 6-8 minutes.
- Serve the soup. Remove the skillet from the heat and pour the soup into bowls for serving. You can also let it cool, then store it in the refrigerator to use in other recipes, like Vegan Green Bean Casserole. (More on that below!)
Tips and tricks
- This is a thick, creamy soup. If you'd like to thin it out a bit, simply add an extra ¼ cup vegetable broth at a time, until you reach the desired consistency.
- Because it's thick, it can replace a can of condensed cream of mushroom soup in any recipe. Like in the green bean casserole mentioned below!
- This soup will stay good in the refrigerator for up to 7 days. If you're using it in another recipe, feel free to make it ahead of time. Be sure to store it in a sealed, airtight container in the fridge to keep it fresh.
- To reheat the soup, add it back to a pot on the stove over medium-high heat for 5 minutes, stirring frequently. You can also reheat a bowl of soup in the microwave for 2-3 minutes.
- To make this recipe whole30 approved, replace the cornstarch with almond flour, arrowroot powder or tapioca starch.
Frequently asked questions
- Why do you need to soak cashews? The soaking process is used to soften the cashews. Once the cashews are softened, then blended, this is what creates the ultra-creamy vegan soup!
- Is cashew cream healthier than cream? While both are high in fat, cashew cream is higher in unsaturated fat, the heart healthy stuff, whereas dairy cream is higher in saturated fat. Cashews are also a source of complete nutrition, where the calories come from protein, carbohydrates and fat. Whereas, most of the calories in dairy cream come from fat.
- How much soup does this recipe make? This recipe makes 4 cups, or 32 ounces of soup.
How to make Vegan Green Bean Casserole
One of my favorite uses for this soup is to make a healthier, gluten free and vegan green bean casserole. It's easy to make and everyone will love the fresh, delicious flavor at your holiday meal!
Just follow the 5 simple steps below to make your own vegan green bean casserole.
- Preheat the oven to 400°F.
- Boil the green beans. Bring a large pot of salted water to boil on the stove. Add 1 pound of fresh, trimmed green beans, cut in half. Cook for 5 minutes, drain, then place the green beans in an ice water bath to stop the cooking. Wait 2-3 minutes, then drain the green beans from the ice bath and transfer them to a casserole dish.
- Add the soup. Pour the cream of mushroom soup over the green beans.
- Bake the casserole. Place in the oven and bake the casserole for 15 minutes.
- Add the crispy onions. Top with 1 cup of crispy fried onions and place the casserole back in the oven for 5-10 minutes.
- Pro tip! Sprouts and Whole Foods both carry their own brand of gluten free & vegan crispy fried onions, perfect for this recipe!
More vegan recipes
- Buffalo Tempeh Salad
- Chipotle Taco Bowls with Tofu Taco Crumbles
- Italian Bowls with Vegan Meatballs
- Kale Sweet Potato Salad
- Vegan Fajita Bowl
- Sweet Potato Vegan Burrito Bowl
Recipe
Vegan Cream of Mushroom Soup
The best Vegan Cream of Mushroom Soup is made with soaked cashews to create an incredibly smooth and creamy soup! It's naturally gluten free and easy to make in just 20 minutes.
Servings 4 cups
Calories 173kcal
Ingredients
- ½ cup cashews soaked in water 4-8 hours
- 2 cups vegetable broth divided
- 1 tablespoon olive oil
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 6 ounces baby bella mushrooms diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
Instructions
- Add the soaked cashews to a blender with 1 cup of vegetable broth, puree, then set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, cook 2-3 minutes.
- Add the garlic, mushrooms, salt, pepper, thyme and nutmeg. Cook 4-5 minutes.
- Sprinkle the cornstarch over the mushrooms, add the remaining cup of vegetable broth and simmer for 1-2 minutes.
- Reduce the heat to medium-low and add the cashew puree.
- Simmer for 6-8 minutes, remove from the heat and serve immediately or cool and store in the refrigerator to add the soup to other recipes.
Notes
- Both raw and roasted cashews will work for this recipe. Raw cashews will give the soup a more neutral flavor. Whereas roasted cashews will give the sauce a more nutty flavor.
- In a hurry? Here’s how you can soak cashews in 20 minutes! Add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews.
- This is a thick, creamy soup. If you'd like to thin it out a bit, simply add an extra ¼ cup vegetable broth at a time, until you reach the desired consistency.
- Because it's thick, it can replace a can of condensed cream of mushroom soup in any recipe. Refer to the blog post above for how to make a vegan, gluten free green bean casserole.
- The soup will stay good in the refrigerator for up to 1 week. Be sure to store it in a sealed, airtight container.
- To reheat the soup, add it back to a pot on the stove over medium-high heat for 5 minutes, stirring frequently. You can also reheat a bowl of soup in the microwave for 2-3 minutes.
- To make this recipe whole30 approved, replace the cornstarch with almond flour, arrowroot powder or tapioca starch.
- This recipe makes 4 cups, or 32 ounces of soup. The nutritional information provided is for 1 cup of soup.
Nutrition
Calories: 173kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 838mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 278mg | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
Made this recipe & loved it?Mention @BowlsAreTheNewPlates or tag #BowlsNotPlates on Instagram!
Comment Here!