Vegan Cream Of Mushroom Soup

Vegan Cream Of Mushroom Soup Recipe

By Brand New Vegan


1/2 med Sweet Onion (diced)

2 cloves Garlic (minced)

16 oz Baby Bella Mushrooms (sliced)

1/2 cup White Wine

4 cups Vegetable Broth (low sodium)

1/2 tsp Dried Thyme

1/2 tsp Rubbed Sage

3 Tbs Mrs Dash Seasoning

1/2 tsp Seasoning Salt

1/2 cup Raw Cashews (soaked in boiling hot water for 15 min)

1/2 cup Almond Milk (unsweetened)

1 tsp Lemon Juice

1 tsp Apple Cider Vinegar

1/4 tsp Red Wine Vinegar

1/4 tsp Salt

1/4 tsp Pepper

1 Tbs Corn Starch


1Pre-soak cashews in hot water for at least 4 hrs - the longer the better

2In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened

3Rinse and slice mushrooms and add to pot

4After mushrooms cook down a bit, add the wine

5Continue cooking until mushrooms have reduced and most of the liquid has evaporated

6Add vegetable broth and stir to combine

7Add thyme, sage, Mrs Dash, and season salt and stir well

8In a blender, add drained cashews, and remaining Cashew Cream ingredients and blend until smooth

9Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth

10Stir the cashew/soup mixture back into soup pot and season with additional salt and pepper to taste

11Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken

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