Dairy-Free Cream of Mushroom Soup (Vegan)

Ingredients

• 0.5 cup Cashews (Raw; soak before blending)
• Water (Boiling hot, for soaking the cashews)
• 0.5 cup Dairy-free milk
• 6 tbsp Vegan butter (Dairy-free butter)
• 0.5 Brown onion (Yellow onion may be used; chopped)
• 3 cloves Garlic (Minced)
• 8 oz Mushrooms (Button or cremini; rinsed, stems trimmed if needed, and sliced)
• 1 tsp Thyme (Dried or fresh)
• 1 tsp Basil (Dried or fresh)
• 0.5 cup White wine (Dry, not sweet)
• 0.5 cup All-purpose flour
• 4 cups Vegetable broth
• 0.5 tsp Salt (Add more to taste if needed)
• 0.5 tsp Pepper
• 1 tbsp Vegetable bouillon (Mix into the vegetable broth)

Steps

1. 1

   Soak the raw cashews in boiling hot water in a bowl for 1½ hours, or boil them in water in a saucepan on the stovetop for 10–15 minutes, until soft.

2. 2

   Drain the softened cashews and place them in a blender.

3. 3

   Add the dairy-free milk and blend on high speed until the mixture becomes thick, smooth, and pourable.

4. 4

   Transfer the cashew cream to a bowl or measuring cup. Cover and refrigerate until ready to use.

5. 5

   Dice the onion and finely mince the garlic.

6. 6

   Thoroughly rinse the mushrooms, trim the stems if needed, and slice them into thin pieces.

7. 7

   Place the vegan butter, onions, garlic, and sliced mushrooms in a deep soup pot over medium heat.

8. 8

   Cook until the onions are soft and the mushrooms begin to sweat.

9. 9

   Sprinkle the flour over the mushrooms, onion, garlic, and butter. Stir to combine.

10. 10

    Cook the flour with the mushrooms for about 1 minute.

11. 11

    Mix the vegetable bouillon into the vegetable broth, then pour the broth over the hot mushrooms while stirring to combine.

12. 12

    As the broth begins to thicken, stir in the white wine, thyme, basil, salt, and pepper.

13. 13

    Increase the heat to bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, until the mushrooms are tender and the soup is a rich golden-brown color.

14. 14

    Gradually add the refrigerated cashew cream to the soup, whisking or stirring until fully combined.

15. 15

    Continue simmering the soup over low heat for about 5 more minutes. Do not let it boil.

16. 16

    Serve the vegan cream of mushroom soup.

Notes

The soup thickens over time. Thin it with a small amount of vegetable broth or dairy-free milk if desired. It can be frozen for up to 3 months in a freezer-safe container; thaw in the refrigerator before reheating. For a gluten-free version, the source suggests using cornstarch or arrowroot powder instead of flour, mixed with cold water into a slurry. Optional serving ideas from the source include sautéed mushrooms, fresh chives, parsley, or basil, with baguette or garlic toast.

Nutrition per serving

• soup
• main
• vegan
• dairy-free
• vegetarian
• creamy
• stovetop
• make-ahead