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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!
Fantastic recipe! Thank you so much for sharing it! I made it exactly how you describe and it was perfect! A great success!
I’m so happy to hear you loved it, Silvia! 😀
Can I use oat milk instead of cashews? I’m allergic to all nuts.
The cashews do a lot to thicken this, so it definitely won’t be quite as thick without it! You could make a roux to thicken it though, and add that while the soup is simmering 🙂
I shall try that… I’ll let you know how it turns out!
Hi Sara ~ I often sub sunflower seeds for cashews. Works great and the flavor is very close.
I made this soup after seeing the recipe reel on instagram. My husband was going crazy with all the aromas coming from the kitchen. I was delicious! I will be adding this to my crowd pleaser list. At first my husband felt it wasn’t thick enough but then he came back and said it was just perfect. I did simmer it for a few more minutes. 😘 thanks for sharing.
I’m so happy to hear it was a hit!! Happy eating!
Simple and delicious! My son and DIL loved it and it was really easy and quick to make. Will make often!
I seldom leave reviews, but this is an absolute keeper, it’s so darn good and really easy to make with only a handful of ingredients (less is more). Achieving a really creamy soup with cashews instead of adding starches is great. We did add some wild rice mix to give it a little more substance, but it really isn’t necessary.
This makes me so happy to hear, Chuck! The wild rice is a great idea, I’ll have to try that. Happy eating! 😀
This looks amazing! If I were to use vegetable broth in place of the wine, would I let it cook off in the pan with the mushrooms until evaporated as well?
Yep! 🙂
Great! Thank you! Will be making this soon!
So good! I thought this recipe was going to be super cumbersome to make. Nope, I was wrong. Just like all the other recipes on this site, it was simple, quick and delicious. I added red pepper flakes for a little kick and topped it with air fried crispy onions instead of croutons. Will be making it again for sure!
I’m so glad to hear you loved it!! Happy eating! 😀
What can I use instead of wine?
You can just use broth instead to deglaze!
I prefer not to use alcohol in any form, so ehat can I use in place if the white wine?
You can just use broth for that step 🙂
This was so creamy and good that my husband didn’t even realize it was vegan!