This dairy free cream of mushroom soup has a rich and savory base scratch made with simple whole foods ingredients. A perfect warm and comforting meal!
This vegan soup uses a base of potatoes and cashews to give it that creamy flavor without the dairy. The taste us unreal!
This post was originally published on December 18, 2021.
I use the same technique in this vegan cream of mushroom soup recipe as I do in my vegan corn chowder and vegan creamy potato soup and it works like a charm. It's amazing how rich and satisfying dairy free soups can be!
Ingredients
This gluten-free and dairy-free mushroom soup gets its velvety smooth texture by blending veggies and cashews together. It's a simple process done in just over 30 minutes!
- Mushrooms - sliced cremini mushrooms work best but white button mushrooms can be used as well.
- Potaotes - yukon gold potatoes are my favorite, but any other starchy potato like russets will give you the creamy results you're after.
- Onion - sweet or yellow onions are best for this recipe. Other mild onions are OK to substitute, but avoid using red onions as their flavor is more pronounced.
- Garlic - fresh garlic cloves will give you the best results, but jarred minced garlic works too.
- Veggie broth - choose your favorite vegetable broth, it contributes to the overall flavor. Use low sodium if needed.
- Raw cashews - if you do not have a high-speed blender you need to prepare the cashews to avoid a gritty texture.
- You can soak the cashews overnight.
- Or boil them for 30 minutes.
- Or grind them into a fine powder (no soaking) using a coffee grinder before blending into the soup.
- White wine or sherry - this helps to add a depth of flavor, if you'd prefer to use vegetable broth feel free.
- Seasonings - fresh thyme, black pepper, and some fresh lemon juice add the perfect touch to the soup. Add these to taste, and remember to start small, yoy can always add more!
How to Make Vegan Cream of Mushroom Soup
This mushroom soup recipe comes together in no time!
- Cook the onions, garlic, and potatoes.
- Add the potato mix into a blender with the cashews, and blend until smooth.
- Sauté the mushrooms with additional onions, then stir in the wine and seasonings.
- Pour the blended soup and broth in with the mushrooms and simmer.
What to Serve with Cream of Mushroom Soup
Garnish the bowls of mushroom soup with pepper and lemon juice if you like a little extra flavor. Serve with any of the following toppings or side dishes:
- Croutons
- Vegan Parmesan Cheese
- Mushroom Bacon
- Gluten-Free Drop Biscuits
- Lemon Kale Salad
- Caesar Salad
- Loaded Baked Potato
- Broccoli Cauliflower Veggie Tots
You can also use it to make green bean casserole!
Preparation Tips
- You can adjust how thick and creamy this mushroom soup is with the amount of cashews. Start with ½ cup, then increase to 1 cup for a richer flavor.
- Thin out the soup by adding more broth.
- Up the nutrition by adding in more veggies like peas, corn, spinach, or green beans.
Storage Tips
- Let the soup cool down a bit before storing.
- Vegan cream of mushroom soup can be kept in an airtight container in the refrigerator for up to 3-5 days.
- You can also seal the cooled soup in a freezer-safe airtight container and freeze for up to 3 months.
Common Questions
Cream of mushroom soup generally contains milk or cream and mushrooms. The canned, condensed kind is used in many casserole recipes. This vegan mushroom soup recipe is made from all whole food, plant based ingredients such as mushrooms, potatoes, cashews, and vegetable broth.
Cimini or baby bella mushrooms will add the best flavor, but white mushrooms will also work.
When it comes to making vegan soups creamy you have a lot of options. This recipe uses potatoes and cashews to get the rich and thick end result. Other options include using white beans, or making a roux with vegan butter, gluten free or all purpose flour.
More Vegan Soup Recipes
Once you've slurped up the last of this dairy free cream of mushroom soup, cozy up with any of these delicious plant-based comfort foods to keep warm all Fall and Winter long:
Dairy Free Cream of Mushroom Soup
Equipment
Ingredients
- 1 cup chopped sweet or yellow onion
- 1-1 ½ teaspoons sea salt , adjust for your preference
- Drizzle of oil or broth to sauté
- 3 medium cloves garlic , chopped
- 1 cup chopped red or Yukon gold potatoes , or other type you prefer (about 1 medium potato or ⅓ pound)
- 4-5 cups veggie broth , low sodium if needed
- ½-1 cup raw cashews , see note
- 5 cups sliced button mushrooms , crimini work best but white work too (about 1 pound)
- ½ cup white wine or sherry , or sub with broth
- 1-2 tablespoons fresh thyme , add more if you prefer
- ¼ teaspoon ground black pepper
- 2-3 teaspoons lemon juice , optional
Instructions
- Sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
- Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
- Add 2 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
- Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
- Meanwhile, saute the mushrooms, the other ½ cup of onions, wine (or broth), rest of the salt and thyme and a drizzle of oil (if using) until the mushrooms have released their liquid and are softened. About 8-10 minutes.
- Add the blended soup back into the pot with another 2 cups of the broth and mix well. Add more broth if you prefer a thinner texture.
- Bring to a simmer. Taste and add more salt if needed.
- Garnish with pepper and lemon juice if preferred and serve!
Notes
- If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
- Adjust the amount of cashews for how creamy you prefer it. ½ cup gives you a good creaminess but 1 cup give a richer flavor.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Pam
Was searching around for something “lighter” after Thanksgiving when I found this recipe. Sophia, it was delicious! Probably the best mushroom soup I have had. Thank you for your dedicated work in giving us these fantastic recipes. Now tomorrow, I will make cranberry crumble bars. Can’t wait!
Sophia DeSantis
I am so thrilled you loved it! Thanks for the great review Pam!
Tiffany
I almost never comment on a food blog, but this was so good that I had to say something!
Gabe
Made this last night and although I expected it to be great, my fist taste was shockingly delicious! I’m talking OMG DELICIOUS! This is an amazing recipe and I am so grateful for it! Can’t wait to try the vegan queso! Thank you 💙🙏
veggiesdontbite
Wow! I am so thrilled you liked this Gabe!! Thank you so much for letting me know!
Sarah
Soooo perfectly creamy and cozy! Next time I'm trying it with the vegan bacon.