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vegan cream of mushroom soup

Vegan Cream of Mushroom Soup

  • Author: Chuck Underwood
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 bowls 1x
  • Category: Main
  • Cuisine: American


This Vegan Cream of Mushroom Soup is better than anything you can by in a can - simply because it's made from real ingredients, with a fraction of the sodium! Perfect for casserole recipes!



Mushroom Soup

  • 1/2 med Sweet Onion ((diced))
  • 2 cloves Garlic ((minced))
  • 16 oz Baby Bella Mushrooms ((sliced))
  • 1/2 cup White Wine
  • 4 cups Vegetable Broth ((low sodium))
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Rubbed Sage
  • 3 Tbs Mrs Dash Seasoning
  • 1/2 tsp Seasoning Salt

Cashew Cream

  • 1/2 cup Raw Cashews ((soaked in boiling hot water for 15 min))
  • 1/2 cup Almond Milk ((unsweetened))
  • 1 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Red Wine Vinegar


  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Tbs Corn Starch


  1. Pre-soak cashews in hot water for at least 4 hrs - the longer the better
  2. In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened
  3. Rinse and slice mushrooms and add to pot
  4. After mushrooms cook down a bit, add the wine
  5. Continue cooking until mushrooms have reduced and most of the liquid has evaporated
  6. Add vegetable broth and stir to combine
  7. Add thyme, sage, Mrs Dash, and season salt and stir well
  8. In a blender, add drained cashews, and remaining Cashew Cream ingredients and blend until smooth
  9. Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth
  10. Stir the cashew/soup mixture back into soup pot and season with additional salt and pepper to taste
  11. Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken


Recipe adapted from One Green Planet