This velvety vegan cream of mushroom soup is a umami-rich staple, perfect by the bowl or as a base for casseroles. It comes together easily by blending savory sautéed mushrooms into a quick cashew cream, resulting in a silky purée with a concentrated flavor that far surpasses anything from a can.
My mom has always loved thick, puréed vegetable soups (or potages, as they’re known in France), and mushroom is her favorite. Her preference was the initial spark for this recipe, but I had a practical goal as well.
I wanted a wholesome, vegan version of the classic canned cream of mushroom soup that serves as a base for so many comfort food favorites, like holiday green bean casserole. The dairy-free store-bought options in this category are often underwhelming, and I knew there had to be a better way.
What I love about this method is its streamlined quality; essentially, it is a process of sautéing, then blending. You don’t need to make a separate batch of vegan cashew cream as you do for other soup recipes I’ve shared. Instead, you create a thick cashew and broth base directly in the blender, add your sautéed mushrooms, and let the appliance do the work. There are no mushroom pieces swimming around here; the soup is a savory purée that works as an elegant appetizer or a high-quality building block for nostalgic recipes.
The Dairy-Free Base
Unlike traditional recipes that rely on heavy cream, a flour-based roux, or potatoes for body, this cream of mushroom soup achieves its richness through (you guessed it) cashews.
I was inspired by a technique from Wil Yeung, in which raw cashews are blended directly into a mushroom soup mixture. Usually, I stir a few tablespoons of pre-made cashew cream into a soup at the end, but that necessitates a separate step.
You can bypass that extra work here. By blending the soaked cashews with just one cup of broth first, you create a thick, smooth cream foundation before adding the mushrooms. Because the ingredient list is minimal—just mushrooms, garlic, olive oil, and seasoning—the flavor is concentrated. This is a cream of mushroom soup that tastes truly and vibrantly of mushrooms, undiluted by dairy or starches.
Notes on the Process
To get the most from this recipe, both in terms of texture and taste, there are a few things to keep in mind:
- For tender mushrooms: Start the mushrooms in a covered pot or large sauté pan for the first two minutes. This “steam-sauté” method helps them release their juices quickly without soaking up too much oil.
- The Creamy Base: Blending the soaked cashews with broth first ensures they are fully pulverized before the mushrooms are added. This eliminates the need to prepare a separate cashew cream, saving you time and at least one round of cleaning the blender.
- The Right Blender: For a truly silky texture, a high-speed standing blender is best. If your blender isn’t high-speed, take an extra minute during step three to ensure the mixture is perfectly smooth. If you use an immersion blender, I recommend making cashew cream separately and stirring it in at the end; I include instructions in the recipe card.
- Minimal Garnishes: I usually keep the toppings minimal to underscore the soup’s lovely simplicity. A light drizzle of olive oil and a few snipped chives are my favorite way to finish it.
Choosing Your Ingredients
I typically use mild white button or cremini mushrooms when I make the soup, but you can easily incorporate shiitake, oyster, porcini, or portobello mushrooms for deeper flavor notes.
I don’t recommend substituting the cashews; their mild, buttery flavor allows the taste of the mushrooms to shine. Look for cashews labeled as “raw” (which are actually heat-treated for safety, but unroasted and unsalted).
The flavor here is mushroom-forward but balanced; because the soup isn’t aggressively garlicky or heavy, it can be added to other recipes without overpowering their ingredients.
A nutritious multitasker
What I love most about this soup is its versatility. It can serve as a dinnertime appetizer, a light lunch with a sandwich, or even a savory afternoon snack to sip from your favorite oversized mug.
The soup is also a perfect base ingredient for plant-based renditions of recipes like green bean casserole or pot pie. Since the soup keeps well in the fridge for up to four days, it’s an easy component to prepare ahead of time for more intensive holiday cooking.
Velvety Vegan Cream of Mushroom Soup
Author –
Yields: 4 servings
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 1/2 pounds cleaned and sliced or roughly chopped white button, cremini, or baby bella mushrooms (680 g)
- 1/8 teaspoon salt (a good pinch)
- A few turns freshly ground black pepper
- 2 cloves garlic, minced
- 4 cups vegetable broth, divided (950 mL)
- 1/3 cup unroasted and unsalted cashews, soaked for 2 hours prior to preparation, then drained (45 g)
- Snipped chives (optional, for garnishing)
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Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the mushrooms, salt, and pepper. Cover the pot and allow them to cook for 2 minutes, then uncover and stir them. Continue to cook for 3-4minutes, stirring every minute or so, until the mushrooms begin to release their juices. Add the garlic to the pot and stir.
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Continue to sauté the mushrooms for another 6-8 minutes, stirring occasionally, or until the mushrooms are reduced in size and fully tender.
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Place 1 cup (240ml) of broth into a powerful blender, along with the cashews. Blend for 1-2 minutes, or until the cashews are fully blended and you have a mixture that resembles a loose cashew cream.
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Add the sautéed mushrooms and remaining broth to the blender. Blend for another 1-2 minutes, or until you have a smooth, puréed soup.
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Pour the soup back into your soup pot over low heat. Once the soup is hot, taste it and adjust salt and pepper to your liking.
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Spoon the soup into bowls and garnish with a drizzle of extra olive oil and/or some snipped chives. Serve.
I recommend a high-speed, standing blender to achieve a truly velvety, puréed texture. If you work with an immersion blender, then I recommend the following adjustments:
1. Add three cups / 710 mL of broth to the pot at the end of step two, then bring the mixture to a low simmer. Turn off the heat. Use your immersion blender to blend the mushrooms till the mixture is as smooth as possible.
2. If you have a food processor, skip step 3 and make a batch of all-purpose cashew cream in your food processor a day or two ahead of time. Stir 3/4 cup (180 mL) into the soup after blending the mushrooms with your immersion blender. If you don’t have a food processor, then skip step 3 and substitute 1 cup (180 mL) of unsweetened vegan creamer or coconut milk for the cashew blend.
Recipe inspired by Wil Yeung’s creamy mushroom soup, as told to Food52.
Whether you’re serving the soup as an appetizer for friends or using it to simplify your next holiday casserole, I hope it’ll bring you a sense of comfort, accompanied by ease. Enjoy!
xo
