There’s something deeply soothing about a bowl of Creamy Vegan Mushroom Soup as the steam curls up in delicate wisps, releasing a nutty toasted scent that fills the kitchen. After testing this recipe a half-dozen times, I discovered that soaking the cashews longer—nearly 3 hours instead of 2—yields a silkier finish, while slicing mushrooms uniformly ensures even browning. Let’s dive into how you can recreate this velvety, earthy bowl at home.
Why You’ll Love Creamy Vegan Mushroom Soup
- Silky texture from blended cashews that mimic cream without dairy
- Deep umami flavor thanks to sautéed cremini mushrooms and a splash of white wine
- Quick weeknight comfort—ready in about 40 minutes start to finish
- Rich in plant-based protein and easy to adapt to seasonal herbs
A Little Background
I first tinkered with a vegan mushroom soup on a drizzly October afternoon. My goal was a cozy, dairy-free bowl that still felt indulgent. After three iterations—tweaking mushroom-to-onion ratios and testing different broths—I landed on this version. It’s a nod to Eastern European mushroom soups but with a plant-based twist that’s just right for chilly nights.
Key Ingredients for Creamy Vegan Mushroom Soup
- Cremini mushrooms (1 lb): Provide deep umami; button mushrooms work in a pinch
- Raw cashews (½ cup): Soaked 2–3 hours for that silky mouthfeel
- Vegetable broth (3 cups): Use low-sodium for control; homemade or store-bought is fine
- All-purpose flour (1 Tbsp): Thickens the soup; gluten-free blend works too
- Dry white wine (¼ cup, optional): Adds brightness; swap with extra broth if you skip alcohol
How to Make Creamy Vegan Mushroom Soup
- Soak the cashews in hot water for at least 2 hours, then drain thoroughly. (Testing note: I found soaking 3 hours gives the smoothest result.)
- In a large pot over medium heat, warm 1 Tbsp olive oil. Add 1 small diced yellow onion and cook until translucent, about 5 minutes, with gentle sizzling sounds.
- Stir in 3 minced garlic cloves and ¼ tsp dried thyme; sauté 1 minute until fragrant steam rises.
- Add the sliced mushrooms and cook, stirring occasionally, until they’re golden and most moisture has evaporated, about 8–10 minutes.
- Sprinkle the flour over the mushrooms, stir for 1 minute to remove raw taste.
- Pour in ¼ cup white wine and simmer 2 minutes until reduced by half.
- Pour in 3 cups vegetable broth, bring to a gentle boil, then reduce heat and simmer 10 minutes.
- Add the drained cashews, simmer 2 more minutes, then remove from heat.
- Use an immersion blender to blend until silky smooth. Season with salt and pepper to taste, adjusting slowly.
Pro Tips & Troubleshooting
- Ensure uniform mushroom slices for even caramelization—this little technique prevents some pieces from undercooking.
- If the soup tastes floury, simmer an extra 2 minutes to cook out raw starch.
- For a seasonal twist, swap thyme for fresh rosemary or sage in fall months.
- Doubling the recipe? Use a wider pot to maintain proper evaporation and avoid a watery finish.
Storage & Make-Ahead Guide
Let cool to room temperature (no more than 2 hours for food safety), then refrigerate in an airtight container up to 4 days. To freeze, pour into freezer-safe containers leaving 1″ headspace; lasts 3 months. Reheat gently on the stove over low heat, stirring often to prevent scorching. (Storage note: soups thawed overnight in the fridge maintained best texture in my tests.)
Serving Suggestions
Ladle into bowls and garnish with chopped parsley, a drizzle of truffle oil, or crusty bread slices. For a heartier meal, serve alongside a kale salad with lemon vinaigrette or swirl in a spoonful of vegan pesto.
Frequently Asked Questions
- How do I make vegan mushroom soup without cashews? Swap cashews for soaked raw sunflower seeds or use canned coconut milk (full-fat) for a creamy effect.
- Can I use fresh herbs instead of dried thyme? Yes—use 1 tsp fresh thyme or rosemary, added toward the end of cooking for bright flavor.
- What’s the best way to thicken vegan soup? A tablespoon of flour or cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) stirred in during simmering works well.
- Can I freeze creamy vegan mushroom soup? Absolutely—freeze in portioned containers for up to 3 months. Thaw overnight before reheating gently.
- Why is my soup grainy after blending? Likely the cashews weren’t soaked long enough. Soak at least 2 hours in hot water and blend thoroughly until smooth.
- How do I adjust the salt level? Start with ½ tsp salt, taste after blending, then add in ¼ tsp increments until it sings.
Final Thoughts
Making this Creamy Vegan Mushroom Soup felt like sharing a warm hug in a bowl. My favorite way is with an extra swirl of olive oil and a grating of fresh black pepper. Give it a whirl and let me know how your kitchen filled with that rich buttery smell—drop your results and tweaks in the comments!
More Recipes You’ll Love
- Easy Vegetable Soup – a light vegan broth brimming with fresh seasonal produce
- Pumpkin and Sweet Potato Soup – creamy fall flavors that complement earthy mushrooms
- Autumn Wild Rice Soup – hearty grains and veggies that pair beautifully with your mushroom soup
- Minestrone Soup – robust Italian-style beans and veggies for a protein-packed vegan option
Creamy Vegan Mushroom Soup
Ingredients
Soup Base
- 1 cup raw cashews soaked for at least 2 hours, drained
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 pound cremini mushrooms sliced
Thickener & Finishing
- 1 tablespoon all-purpose flour
- 0.25 cup dry white wine optional
- 3 cups vegetable broth
- sea salt to taste
- black pepper to taste
Instructions
Soak Cashews
- Soak raw cashews in hot water for at least 2 hours, then drain and set aside.
Soup Base
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and dried thyme; cook 1 minute until fragrant.
- Add sliced mushrooms; cook, stirring occasionally, until golden and moisture evaporates, about 8–10 minutes.
Thickening & Simmer
- Sprinkle flour over mushrooms and stir 1 minute.
- Pour in white wine; simmer 2 minutes to reduce.
- Add vegetable broth; bring to a boil, then reduce heat and simmer 10 minutes.
Blend & Season
- Stir in drained cashews and simmer 2 minutes.
- Remove from heat and blend with an immersion blender until smooth.
- Season with sea salt and black pepper to taste.