This velvety vegan cream of mushroom soup is an umami-rich classic that’s perfect for serving in a bowl or as the base for a casserole. Flavorful sautéed mushrooms are quickly blended into cashew cream to create a silky puree that comes together easily and has a more concentrated flavor than canned.
My mother has always loved pureed, rich vegetable soups (called potage in France), and mushrooms are her favorite. Her preferences were the initial inspiration for this recipe, but I also had a practical goal.
I wanted a healthy vegan version of the classic canned cream of mushroom soup that serves as a base for many comforting foods, such as holiday green bean casserole. Commercial dairy-free products in this category are often unsatisfactory and we knew there had to be a better way.
What I like about this method is its streamlined quality. It’s essentially a process of sautéing and then blending. You don’t have to make a separate batch of vegan cashew cream like the other soup recipes I’ve shared. Instead, make a rich cashew and soup base directly in the blender, add sautéed mushrooms, and let your appliance do the rest. There are no mushroom pieces swimming around here. Soups are flavorful purees that serve as elegant appetizers or high-quality components of nostalgic recipes.
Dairy-free base
Unlike traditional recipes that rely on heavy cream, flour-based roux, and potatoes for richness, this cream of mushroom soup gets its richness from (you guessed it) cashews.
I was inspired by Will Yong’s technique of blending raw cashews directly into the mushroom soup mixture. I usually mix a few tablespoons of ready-made cashew cream into the soup at the end, but that requires another step.
You can avoid that extra work here. Before adding the mushrooms, mix the soaked cashews with 1 cup of the broth first to create a rich and smooth cream foundation. The ingredients are minimal, just mushrooms, garlic, olive oil, and seasonings, so the flavor is concentrated. This is a cream of mushroom soup with a truly lively mushroom taste, not diluted with dairy products or starches.
Process notes
To get the most out of this recipe in terms of both texture and taste, keep a few things in mind.
For tender mushrooms: Start sauteing the mushrooms in a covered pot or large sauté pan for the first 2 minutes. This “steam-frying” method helps release the juices quickly without absorbing too much oil. Creamy base: When blending the soaked cashews with the soup, the cashews are thoroughly ground before adding the mushrooms. This eliminates the need to prepare a separate cashew cream, saving you time and at least one blender wash. The right blender: For a really smooth texture, a high-speed standing blender is best. If your blender isn’t on high speed, allow an additional minute in step 3 to make sure the mixture is completely smooth. If you use an immersion blender, I recommend making the cashew cream separately and mixing it in at the end. Instructions are included in the recipe card. Keep the garnishes to a minimum: To emphasize the simplicity of the soup, I usually keep the toppings to a minimum. My favorite way is to finish it off with a light drizzle of olive oil and a few chopped chives.
Material selection
When making soup, I usually use mild white button or cremini mushrooms, but you could easily incorporate shiitake, oyster, porcini, or portobello mushrooms for a deeper flavor.
We do not recommend substituting cashews. The mild, buttery flavor complements the mushroom flavor. Look for cashews labeled as “raw” (they’re actually heat-treated for safety, but not roasted or salted).
The flavors here are mushroom-forward but balanced. The soup doesn’t have a strong or heavy garlic flavor, so you can add it to other recipes without sacrificing the flavor of the ingredients.
A nutritious multitasker
What I love most about this soup is its versatility. Serve as an appetizer for dinner, as a light lunch such as a sandwich, or as a delicious afternoon snack sipped in your favorite oversized mug.
This soup is also the perfect base ingredient for plant-based recipes like green bean casserole and pot pie. The soup will keep in the refrigerator for up to four days, so it’s easy to prepare ahead of time for an intensive holiday cookout.
Velvety vegan mushroom cream soup
author –
yield: 4 one person
Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add mushrooms, salt and pepper. Cover the pot and cook for 2 minutes, then uncover and stir. Continue to cook, stirring every minute, until the mushrooms begin to release their juices, 3 to 4 minutes. Add garlic to pot and stir.
Continue to fry the mushrooms for another 6 to 8 minutes, stirring occasionally, or until the mushrooms have reduced in size and are completely soft.
Place 1 cup (240ml) of the soup in a high-powered blender with the cashews. Blend for 1 to 2 minutes or until the cashews are fully incorporated and you get a mixture that resembles loose cashew cream.
Add the sautéed mushrooms and remaining soup to the blender. Blend for another 1-2 minutes or until you have a smooth pureed soup.
Return the soup to the soup pot and place over low heat. When the soup is hot, taste and adjust salt and pepper to taste.
Spoon soup into bowls and garnish with additional olive oil and chopped chives. serve.
To achieve a truly velvety puree-like texture, a high-speed standing blender is recommended. When using an immersion blender, we recommend the following adjustments:
1. Add 3 cups / 710 mL of broth to the pot at the end of step 2 and bring the mixture to a simmer over low heat. Turn off the fire. Using an immersion blender, blend the mushrooms until the mixture is as smooth as possible.
2. If you have a food processor, skip step 3 and make the all-purpose cashew cream in the food processor 1-2 days in advance. After blending the mushrooms with an immersion blender, add 3/4 cup (180 mL) to the soup and stir. If you don’t have a food processor, skip step 3 and use 1 cup (180 mL) unsweetened vegan creamer or coconut milk in place of the cashew blend.
A recipe inspired by Will Yong’s Creamy Mushroom Soup as told to Food52.
Whether you’re serving this soup as an appetizer for friends or using it to simplify your next holiday casserole, we hope it brings you comfort with ease. enjoy!
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