This vegan mushroom soup proves you don't need dairy to achieve rich, creamy perfection. Cashews blended with broth create a silky base that rivals any cream-based soup, while coconut cream adds extra richness without any coconut flavor.
The mushrooms are the real stars here - sautéed until deeply golden to maximize their earthy flavor. This is comfort food that everyone can enjoy, regardless of dietary preferences.
Vegan Cream Options
- Cashew cream: Richest, most neutral
- Coconut cream: Adds silkiness
- Oat cream: Lighter option
- Blended potatoes: For nut allergies
Boosting Umami
- Soy sauce or tamari
- Miso paste
- Nutritional yeast
- Dried mushrooms
Serving Suggestions
- Fresh parsley
- Crusty bread
- Truffle oil drizzle
- Perfect for meal prep
Vegan Mushroom Soup
A rich, creamy mushroom soup made entirely plant-based. Full-flavored comfort without any dairy.
Nutrition per serving
195 Calories
6g Protein
18g Carbs
12g Fat
4g Fiber
Ingredients
Instructions
- . Sauté mushrooms until golden.
- . Add broth. Blend cashews for cream.
- . Combine and simmer.
- . Season and serve with parsley.
Recipe Notes
- No soak shortcut: Boil cashews 15 minutes instead.
- Nut-free: Use blended white beans or silken tofu.
- Extra umami: Add 2 tablespoons nutritional yeast.
- Storage: Refrigerate 5 days. Freezes well.