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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.
save this recipe!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!
Reader rating
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.
Creamy Vegan Mushroom Soup with Cashews
Ingredients
- 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
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
Nutrition
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!
There is no point in trying to eat ethically (vegan)whilst using cashews that come from Vietnam- as most do.
There is a lot of labor involved in peeling and preparing cashew nuts once they’ve been picked. It’s hard work and the chemicals in the shells themselves are very bad for you. In Vietnam, prisoners are used as SLAVE LABOR to prepare cashews for sale. They are given no protective clothing.Most of these prisoners are drug abusers who, when released, go right back to drug abuse because they’ve had no chance to rehabilitate. If you wish to eat ethically- source your cashews from somewhere other than Vietnam or use Macadamia nuts as a substitute.
Thanks for letting us all know, Jan!
Hey Sara my kombucha doesn’t get fizzy what could by my issue?
I use black tea 1 cup sugar per gallon, usually it brews a week
Hi Alvin! Check out our article on how to improve the fizziness of kombucha here 😀
The cashew base in this recipe is 🔥🔥🔥love this soup with some fresh baked bread!
Yay! So happy you liked it! 😀
Loved the creamy mushroom soup!!
Yay! I’m so happy to hear it!
Love this soup.I am going to make it .
Absolutely incredible. The best mushroom soup I’ve ever had. I’ll definitely be making this again soon!
I’m so happy to hear it Michaela! Enjoy!! 😀
Loved this/ so delicious! I had made homemade pumpernickel bread, so brushed a couple slices with olive oil and sprinkled them with dried thyme. So good with the soup. Thanks for this recipe.
I’m so happy to hear it was a hit! 😀
Soooooo delicous
This is so yummy! I bought raw cashews not knowing really what to do with them, and this recipe was perfect! It was fast, easy and delicious… next time will take the time to make croutons, but soup was wonderful on its own. Thank you!
I’m so happy to hear it, Teri! 😀
Outstanding! So easy to make, absolutely delicious!!!
Thanks for letting us know how it went, Karen! Enjoy! 😀