I love the holidays and holiday food, but once they are behind us I’m looking for hearty and comforting meals that are healthy and use good ingredients. And since we are in the middle of dealing with some very low temperatures and snow here in Seattle, we are very much still in the middle of soup season. Cream of mushroom soup has always been one of my favorites, and to lighten it up a bit we are omitting the heavy cream and making this a vegan cream of mushroom soup recipe.
To make this dairy-free cream of mushroom soup stay extra creamy, we are using one of my favorite heavy cream substitutions: raw cashews. Soaking raw cashews in boiling water and then blending them in a food processor or high-speed blender makes them the perfect substitute for heavy cream. Their thickness and richness adds the perfect creaminess to the soup without any dairy. Cashews are all the perfect way to add healthy fats into your diet. I don’t add any protein to this soup because I love it as is, but if you need it to be heartier, add a can of cannellini beans!
This easy vegan cream of mushroom soup would also be an excellent dairy-free substitution for mushroom soup in casseroles. Turkey tetrazzini or tuna noodle casserole are both favorites of ours that typically use canned cream of mushroom soup and this would be a delicious and healthier substitute for that. I love topping this mushroom soup with some homemade torn sourdough croutons and some freshly ground black pepper and serving it with fresh bread and a side salad for the perfect meal.
- 1½ cups raw cashews
- 1½ cups boiling water
- 3 tbsp. olive oil
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 20 oz. mushrooms, some sliced and some chopped
- 3 tbsp. all-purpose flour
- 6 cups vegetable broth
- 1½ tsp. ground dried thyme
- 1 tsp. salt + more to taste
- ½ tsp. freshly ground black pepper + more for topping
- 4-6 cups torn sourdough bread
- 2-3 tbsp. olive oil
- 1 tbsp. garlic salt
- Place the cashews in a small bowl and pour the boiling water over them. Let them sit while you prepare the rest of the soup.
- In a large pot, heat the olive oil. Add onions, garlic, and mushrooms. I like to slice some of the mushrooms and chop the rest for a variety of textures. Cook until the mushrooms are tender and release their moisture. Sprinkle with flour and stir to combine.
- Add the broth, thyme, salt, and pepper and bring to a simmer.
- Meanwhile, make the croutons. Preheat your oven to 350 degrees Fahrenheit and place the sourdough pieces onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic salt and toss to combine. Bake for 10-15 minutes until golden brown and crispy.
- Place the cashew and water mixture in your high-speed blender or food processer and blend until very smooth.
- Pour the cashew cream into the soup and bring to a simmer again. Taste and add more salt as needed.
- Serve topped with croutons or with crusty bread and freshly ground black pepper.
- Enjoy!
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