Cream of Mushroom Soup Recipe
🔪Prep Time: 8 minutes
👩🍳Cook Time: 20 minutes
½ large (1½- to 2 lb) head cauliflower, broken into florets
2 teaspoons vegan butter (soy-free if necessary)
8 ounces cremini mushrooms (or button mushrooms), sliced
2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
½ cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
1 cup unsweetened non-dairy milk (soy-free if necessary)
2 tablespoons nutritional yeast
1 tablespoon arrowroot powder (or cornstarch)
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
1Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes.
2Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
3Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid) and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe.
4 If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using.
5Variation: Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover): Combine the soup with 2 cups water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.