Creamy Vegan Mushroom Soup
This vegan mushroom soup is part of The Art of Soups & Stews, a monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes.
This Vegan Mushroom Soup is so Creamy, You Won’t Miss The Dairy!
If you’re looking for a classic mushroom recipe that is made entirely without dairy, this is it! All you need are a few simple ingredients and you’re good to go!
Ingredient Overview
The following is an overview of the ingredients needed to make this creamy vegan mushroom soup. For the exact measurements, be sure to refer to the recipe card below.
- Fresh Produce: Baby Bella Mushrooms, Shiitake Mushrooms, Onion, Garlic, Thyme
- Dairy Alternatives: Vegan Butter
- Condiments: Miso Paste, Vegan “Beef”-style Broth, Salt & Pepper.
- Other Ingredients: Raw Cashews, Water.
How to Make this Creamy Vegan Mushroom Soup (Step By Step)
Step one: make the cashew cream
Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)
Step two: heat the vegan butter and add the onions and thyme
Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.
Step three: prepare and cook the mushrooms
Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.
Step four: add the miso and vegan beef broth, then simmer
Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.
Step five: bring it all together, serve and enjoy!
Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.
Creamy Vegan Mushroom Soup – RECIPE CARD
Creamy Vegan Mushroom Soup
Ingredients
- 8 ounces Baby Bella Mushrooms - roughly chopped
- 8 ounces Fresh Shiitake Mushrooms - roughly chopped
- 1 medium Onion - chopped
- 4 cloves Garlic - minced
- 2 Tablespoons Vegan Butter
- 2 teaspoons Fresh Thyme
- 1 1/2 Tablespoons Miso Paste
- 3 cups Vegan Beef Broth
- 1 cup Raw Cashews
- 1/2 cup Water - or more as needed
- 1 pinch Salt - or more, to taste
- pinch Pepper - or more, to taste
Instructions
- Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before)
- Heat the vegan butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 3-5 minutes or until onions become translucent.
- Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.
- Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.
- Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving.
Equipment
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More Vegan Recipes You Might Like
If you enjoyed this delicious creamy mushroom soup recipe, you might also like the following recipes.
- Vegan Mushroom Bao
- Artichoke Stuffed Mushrooms
- King Pao Mushrooms
- Vegan Oyster Mushroom Chick’n Skewers
- Vegan Morel Mushroom Pasta
