Creamy Vegan Mushroom Soup with Cashews

Cozy up with the dreamiest vegan creamy mushroom soup of your life! It’s rich, savory, and ultra-smooth, thanks to blended cashews (yup, cashews!). And the best part? It’s ready in under 30 minutes, making it perfect for busy weeknights.

Serve it with Homemade Croutons and a crispy salad recipe, like Caesar (without anchovies) or Kale Salad.

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With millions of views on Instagram and Tiktok, this soup has been devoured in kitchens all over the world…yours next?

It’s rich and ridiculously easy to make (basically, it’s the soup you’ll be dreaming of all fall and winter long). Pair it with a hearty sandwich or fresh side salad for the ultimate combo!

Key Ingredients

This creamy vegan mushroom soup is made with surprisingly simple ingredients and pantry staples. (See exact ingredient amounts in the recipe card below!)

• Cashews: Raw, unsalted cashews are best, but you can use roasted cashews in a pinch. Soaking them helps them to blend up silky smooth.
• Mushrooms: I prefer button mushrooms, and they’ll need to be sliced (I like to buy them pre-sliced for convenience, but you can learn how to slice mushrooms here!).
• Wine: White wine will flavor the mushrooms while “deglazing” the bottom of the pan (i.e., getting all the tasty flavor bits back into your soup!). If you don’t drink wine, use an equal amount of vegetable broth!
• Aromatics: You’ll need 1 medium yellow onion, finely chopped. And garlic? You can never have too much.
• Vegetable Broth: Pro tip: make your own veggie broth to save money and pantry space!

Variations

Make A Thicker Soup: If you’re craving a thicker soup, you can increase the density by replacing one cup of vegetable broth with coconut milk! This will add a nice flavor while also creating a slightly thicker consistency.

Choose The Right Mushrooms: Button mushrooms are the most readily available and affordable, but you can change it up by using shiitake, oyster, cremini, or porcini mushrooms (more on different types of mushrooms here!).

Boost The Herbs: Thyme is a perfect match, but you don’t have to stop there! Shake things up with a pinch of rosemary, oregano, parsley, or sage.

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Creamy Vegan Mushroom Soup with Cashews

4.98 from 40 ratings

By: Sarah Bond

Prep: 15 minutes minutes

15 minutes minutes

Total: 30 minutes minutes

Servings: 4 servings

This rich and creamy vegan mushroom soup is made with blended cashews for a silky texture. Ready in under 30 minutes for the perfect cozy weeknight dinner!

Ingredients 

1x2x3x

• ▢ 1 cup raw unsalted cashews, 150 g
• ▢ 4 Tbsp olive oil, divided, 60 mL
• ▢ 16 oz sliced button mushrooms, brown or white, 453 g
• ▢ ¼ cup white wine, 60 mL
• ▢ 1 medium yellow onion, finely chopped
• ▢ 6 cloves garlic, minced
• ▢ 1 Tbsp fresh thyme leaves
• ▢ 4 cups vegetable broth, 1 L
• ▢ ½ tsp salt
• ▢ ¼ tsp ground black pepper
• ▢ Optional for serving: crusty homemade croutons

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Instructions 

• Soften Cashews: Pour very hot water over 1 cup raw unsalted cashews and let them soak while you prepare the rest of the recipe.
  
• Cook Mushrooms: Add 2 Tbsp olive oil to a large pot and set over medium heat. Add 16 oz sliced button mushrooms and cook until golden brown and crispy, about 10 minutes.

  Add ¼ cup white wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until the wine has evaporated. Remove mushrooms from the pan.
  
• Cook Aromatics: To the same pan, add remaining 2 Tbsp olive oil, 1 medium yellow onion, 6 cloves garlic (minced), and 1 Tbsp fresh thyme leaves. Cook until the onion is soft and translucent.
  
• Blend: Add 4 cups vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave the lid ajar if your mixture is hot.
  
• Assemble: Add the creamy cashew mixture back to the pot along with the cooked mushrooms, ½ tsp salt and ¼ tsp ground black pepper. Let simmer, uncovered, for 15 minutes—it should thicken up by this time. Taste and add more salt if needed, then serve warm.
  

Notes

Serve with homemade croutons! I love making the croutons extra big by tearing up a loaf of French bread, tossing it in olive oil, and baking until golden brown and crispy!

Leftovers should be stored in an airtight container and refrigerated for up to 3-4 days. You can also freeze the soup for up to 2 months! When ready to eat, thaw and heat on the stove.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 20.5g | Protein: 15.5g | Fat: 32g | Saturated Fat: 5.6g | Cholesterol: 0mg | Sodium: 969mg | Potassium: 885mg | Fiber: 2.8g | Sugar: 5.9g | Calcium: 43mg | Iron: 6mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!