vegan cream of mushroom soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best vegan cream of mushroom soup recipe

I love making this vegan cream of mushroom soup on chilly evenings when everyone wants something warm and comforting. My kids actually ask for it, which is a huge win in our house because getting them to eat mushrooms used to be a challenge. This recipe is creamy and rich without any dairy, so it fits perfectly with our plant based meals and is great for anyone trying to eat more vegetables.

The base uses cashews and coconut milk to get that smooth texture, and the mushrooms add a deep earthy flavor that makes this soup feel really satisfying. It is also packed with fiber and vitamins from the mushrooms and onions, so I feel good serving it for lunch or dinner. Whether we have it as a starter for a family dinner or as a main dish with crusty bread, it always disappears fast.

Vegan Cream of Mushroom Soup

4.9 from 1690 votes

A rich and creamy mushroom soup made without any dairy. Cashews and coconut milk create a velvety texture while mushrooms provide a deep savory flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
1/2 cup raw cashews, soaked in hot water for 15 minutes and drained
1 can (14 ounces) full fat coconut milk
2 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon nutritional yeast (optional for cheesy flavor)
1 tablespoon lemon juice

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
2Add minced garlic and cook for 1 minute more, stirring constantly.
3Add sliced mushrooms and cook for 5 to 7 minutes until they release their liquid and start to brown.
4Add dried thyme, salt, and black pepper. Stir to combine.
5Pour in vegetable broth and bring to a simmer. Let cook for 10 minutes.
6Transfer the mixture to a blender. Add the soaked and drained cashews, coconut milk, and nutritional yeast if using. Blend on high until completely smooth and creamy.
7Return the soup to the pot and stir in lemon juice. Warm over low heat for 2 to 3 minutes. Adjust salt and pepper to taste before serving.

🔧Equipment

Large pot
Blender
Knife and cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 9g

📝Notes

For a thinner soup, add an extra 1/2 cup of vegetable broth. You can also use white button mushrooms instead of cremini. Soaking the cashews is important for a smooth texture.

Watch Video Of How Vegan Cream of Mushroom Soup Works

This vegan cream of mushroom soup is always a good idea because it is easy to make and pleases everyone from kids to adults. It works well for a simple weeknight dinner or as a starter for a family gathering. I know you will love how comforting and flavorful it is without any dairy.

❓ Frequently Asked Questions About Vegan Cream of Mushroom Soup

1. Can I use a different nut instead of cashews?

Yes, you can use raw macadamia nuts or blanched almonds. Soak them in hot water for 15 minutes before blending. The texture may be slightly different but still creamy.

2. Can I make this soup oil free?

Yes, just saute the onions and garlic in a few tablespoons of vegetable broth or water instead of olive oil. It will still taste great.

3. How long does this soup keep in the fridge?

It will stay fresh in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

4. Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely, then store in freezer safe containers. Thaw in the fridge overnight and reheat.

5. Is this soup gluten free?

Yes, this recipe is naturally gluten free as long as you use a gluten free vegetable broth. Check the label on your broth to be sure.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts