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.
Ingredients
Cashew Cream
- 1/2 cup raw cashews
- 1.75 cups water
Vegan Cream of Mushroom Soup
- 1/4 cup olive oil
- 1.5 cups sweet onion chopped (~1 large onion)
- 2 cloves garlic minced
- 24 oz brown mushrooms brushed* and chopped, medium fine (~7-8 cups)
- 2 cups water
- 1.5 tsp salt
- ground black pepper to taste
Instructions
Cashew Cream
- Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
- Blend on high for 5 minutes and set aside.
Vegan Cream of Mushroom Soup
- In large pot, cook onions and garlic in olive oil, on medium low, until onions start to brown, 4-6 min.
- Stir in chopped mushrooms and cook until mushrooms lose their “pink” color, 2-3 minutes.
- Add cashew cream, water, salt and bring to a low boil. Simmer uncovered on low, 25 minutes. Stir as needed as soup tends to foam up.
- Season with black pepper and additional salt to taste.
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