Vegan Cream of Mushroom Soup that’s oh so creamy, full of flavor, and with subtle bites of mushroom, this soup will win you over! I love how the garlic and sweet onion compliment the mushroom flavor and the cashew base creates the best texture.

This classic recipe was co-created with my Mom after she began to reminisce of the Campbell’s Cream of Mushroom Soup her mother used to make. Not only is this version much tastier, it’s healthier too! Gluten, dairy, and refined oil free, this soup is made with whole food ingredients to properly fuel your day. There’s no excuse to not give it a go!

A top shot of Vegan Cream of Mushroom Soup in a ceramic bowl. There are sautéed mushroom slices sitting on top with chopped greens and a spoon submerged in the soup. Off to the right are two rustic salt and pepper shakers. To the left is another partial bowl of mushroom soup.

And if mushrooms just aren’t for you, fear not, I have plenty of other cozy recipes for you to try. This Vegetarian French Onion Soup is absolutely delicious and oh so warming. Another favorite for this time of year is my 6 Ingredient Vegan Alfredo Sauce, because I mean “cheesy” flavor + pasta? Count me in.

Is Cream of Mushroom Soup Vegan?

This one is! It uses a homemade cashew cream to keep this soup not only vegetarian, but also vegan and gluten free. Who knew cashews could be so multi-funcitonal?!

Ingredients

Raw Cashews – These tasty nuts are used for the cashew cream that’s the base for this vegan creamy mushroom soup!

Olive Oil – Needed to caramelize the onion and garlic plus it adds great flavor to the soup.

Sweet Onion – I suggest using yellow onion if available as it softens and sweetens when you caramelize it.

Garlic – Highly recommend fresh garlic cloves here. The depth of flavor just can’t be matched!

Brown Mushrooms – You can substitute for different mushrooms although the flavor may change as well. You could also try swapping out just a portion of the mushrooms if you want some variety! Other mushroom options include button mushrooms, cremini, portobello, or shiitake.

A top shot of two bowls of Vegan Cream of Mushroom Soup. There are sautéed mushroom slices and a few chopped greens sitting on top of the soup. Off to the right of the bowls are three rustic spoons laid haphazardly. In the upper left corner are two rustic salt and pepper shakers.

Preparing Your Mushrooms

The key to great texture with this vegan Mushroom Soup recipe is properly preparing the mushrooms! Because mushrooms are very absorbent, I do not recommend soaking or even rinsing your mushrooms in water to clean them. Instead, use a paper towel to lightly brush away any excess dirt.

To chop the mushrooms, I like to dice them by hand, but you could also just add them to a food processor and pulse until you have small pieces. Make sure you don’t over-pulse though, otherwise it will turn into a mushroom mash … and nobody wants a mushroom mash 😉

How to Make Vegan Cream of Mushroom Soup

Start by making your cashew cream. In Vitamix blend together the raw cashews and water on high for 5 minutes then set aside.
For the soup: in a large pot, cook onions and garlic in olive oil on medium low until onions start to brown, 4-6 min.
Then stir in chopped mushrooms and cook until mushrooms lose their “pink” color, 2-3 minutes.
Add the cashew cream, water, salt and bring to a low boil. Simmer uncovered on low for 25 minutes. Stir as needed since the soup tends to foam up a bit.
Season with black pepper and additional salt to taste then enjoy!

Top down shot of a large pan filled with chopped and sautéed mushrooms, onions, garlic, and seasoning. There is a wooden spoon sitting submerged in the mixture. A hand reaching from the upper left corner is pouring a cashew cream into the soup mix.

Top down shot of a large pan filled with the base for Vegan Cream of Mushroom Soup. There are chopped and sautéed mushrooms, onion, garlic, water, and seasoning.

Storage

For any leftovers or if you plan to meal prep this, store the mushroom soup in the fridge for up to a week. For longer term storage you can freeze it in an airtight container for up to 4 months.

Then to thaw, leave the soup container out at room temperature or in the refrigerator overnight. When you’re ready to re-heat, feel free to use the microwave otherwise you can also reheat in a large pan on the stove.

Recipe Modifications

– For a tasty tip, try adding ½ cup of white wine when you’re adding the cashew cream (before simmering) to add extra depth of flavor!

– If available, this soup would be delicious with some fresh thyme! You could add it just before serving.

– If you don’t have a Vitamix and are unable to make your own cashew cream, Nutpods original creamer (vegan) would be a great substitute. You could also try full fat coconut milk although this would alter the final taste.

– If you prefer a creamier / smoother soup consistency, you could blend with an immersion blender right before serving. This would take care of any remaining mushroom bites.

Other Vegan Soup Recipes

There’s just something about this time of year that has me craving soup. It’s that warm and cozy feeling when you sit down to enjoy a bowl of soup if you know what I mean? So for more soup season inspiration, check out these two vegan options!

Vegan Broccoli “Cheese” Soup has always been a favorite of mine and this one is even better since it’s dairy-free and vegan. It’s “cheesy” thanks to nutritional yeast and has delicious bites of broccoli all throughout! And for a good and hearty meal this Vegan Corn & Potato Bisque is perfect with some chips or a biscuit on the side.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegan Cream of Mushroom Soup 🙂