The Vegan Cream of Mushroom Soup recipe shared by Vaishali on Holy Cow Vegan is a comforting and delicious dish that promises warmth with every spoonful. This simple recipe requires only eight ingredients and can be made gluten-free and oil-free, catering to various dietary needs. It’s designed for those who crave the creamy texture and rich flavor of traditional cream of mushroom soup but prefer a dairy-free alternative. The soup achieves its creamy consistency from cashew milk, which closely mimics the taste and texture of dairy cream without overpowering the dish with a strong, distinct flavor, unlike coconut milk. This recipe is perfect for anyone looking to indulge in a thick, creamy, and fragrant mushroom soup that offers comfort after a long day. With the option to sauté the onions and mushrooms in vegetable stock instead of oil, it’s also a healthier choice without compromising on taste.
Ingredients:
1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 lb cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme, tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso (white or red)
Directions:
Prepare the Cashews: In a small bowl, add the cashews and cover with boiling water to soak. Set aside.
Sauté the Base: In a large pot, heat the olive oil over medium-high. Add the onion and garlic, cooking until softened, about 7 minutes. Add the mushrooms and cook for an additional 5 to 7 minutes.
Thicken the Soup: Sprinkle the flour over the mushrooms and stir well. Cook for 2 minutes, then add 1/2 cup of vegetable broth and bring to a low simmer. Add the thyme, bay leaves, salt, and pepper.
Simmer: Pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
Make the Cashew Cream: Drain the cashews and add them to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
Finish the Soup: Reduce the heat to low and stir the cashew cream into the soup. Remove the thyme and bay leaves. Serve warm.
Storage: Keeps for up to 5 days in the fridge in an air-tight container. Can be frozen for up to 2 months. Thaw before warming.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4 servings