Vegan Cream of Mushroom Soup
Cozy Up with a Bowl of Vegan Cream of Mushroom Soup!
Is there anything more comforting than a warm bowl of creamy soup on a chilly day? This Vegan Cream of Mushroom Soup is the perfect answer! It’s rich, flavorful, and surprisingly easy to make. Forget those heavy, dairy-laden versions – this plant-based recipe delivers all the comfort without any of the guilt.
We’ve taken a classic and given it a vegan makeover, using soaked cashews to create a luxuriously creamy texture. You won’t believe it’s dairy-free! This soup is packed with earthy mushroom flavor, enhanced by savory nutritional yeast and simple seasonings. It’s a fantastic appetizer, a light lunch, or a comforting side dish.
Why You’ll Love This Recipe:
- Creamy & Delicious: The cashews create a wonderfully smooth and creamy texture without any dairy.
- Easy to Make: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Plant-Based: A nourishing and wholesome meal.
- Versatile: Enjoy it as an appetizer, side, or light meal.
Tips for the Best Soup:
- Soaking the Cashews: Don’t skip the cashew soaking! This is crucial for achieving that ultra-creamy texture. If you’re short on time, boiling them for 15 minutes works too.
- Mushroom Variety: Feel free to experiment with different types of mushrooms! Shiitake, cremini, or oyster mushrooms would all add unique flavors.
- Immersion Blender is Key: An immersion blender makes blending the soup directly in the pot a breeze. If you don’t have one, you can carefully transfer the soup to a regular blender.
- Adjusting Thickness: If you prefer a thicker soup, add a bit more cornsstarch slurry. For a thinner soup, add a splash of vegetable broth.
Frequently Asked Questions
Q: Can I use other nuts instead of cashews?
A: While cashews provide the best creamy texture, you could try using blanched almonds. However, the flavor and texture won’t be quite the same.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow it to cool completely before transferring it to a freezer-safe container. It’s best to consume it within 2-3 months for optimal flavor and texture.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a fresh side salad, or a vegan grilled cheese sandwich.
Vegan Cream of Mushroom Soup
Ingredients
- 4 cups cashews soaked
- 1 tablespoon olive oil
- 8 oz mushrooms sliced
- 4 cups vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Soak cashews in water for at least 30 minutes, or boil for 15 minutes.
- Heat olive oil in a large pot over medium heat. Add mushrooms and cook until softened, about 5-7 minutes.
- Add vegetable broth, nutritional yeast, salt, and pepper to the pot. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Drain cashews and add them to the pot. Blend with an immersion blender until smooth and creamy.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add to the pot and cook until thickened, about 1-2 minutes.
- Serve hot.
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