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Creamy Vegan Mushroom Soup

Creamy Vegan Mushroom Soup

A velvety, plant-based mushroom soup made with soaked cashews and cremini mushrooms, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine Vegan
Servings 4 servings
Calories 260 kcal

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.

Notes

Soaking cashews longer yields a smoother soup.
Reheat gently on low heat, stirring often to avoid scorching.

Nutrition

Serving: 1bowlCalories: 260kcalCarbohydrates: 15g
Keyword Creamy Vegan Mushroom Soup, mushroom soup, plant-based soup, umami soup, vegan soup
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