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A bowl of creamy mushroom soup topped with three pieces of toasted bread and garnished with a sprig of thyme, with a spoon resting in the bowl.
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4.98 from 40 ratings

Creamy Vegan Mushroom Soup with Cashews

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!
Prep Time15 minutes
15 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: cashew mushroom soup, creamy mushroom soup, mushroom soup, vegan mushroom soup
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving, Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    A glass bowl filled with raw cashew nuts soaking in water, placed on a textured light-colored surface.
  • 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.
    A pan containing sautéed sliced mushrooms with a wooden spoon, placed on a light-colored surface beside an empty glass jar.
  • 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.
    Chopped onions and herbs are sautéing in a large metal pan, with a wooden spoon resting inside.
  • 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.
    A pot of yellow vegetable soup with a ladle, a small dish of salt and pepper, a bowl of sautéed mushrooms, and a blender with a creamy mixture on a light surface.
  • 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.
    A pot of creamy mushroom soup with visible mushroom slices is being stirred with a wooden spoon on a light-colored surface.

Video

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
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