Vegan Cream of Mushroom Recipe Easy and Delicious

There’s something incredibly comforting about a warm bowl of cream of mushroom soup, especially when it’s made vegan! This recipe brings all the rich, earthy flavors of mushrooms combined with a silky, creamy texture – but without any dairy.

It’s perfect for chilly evenings, a cozy lunch, or even as a starter for a dinner party. Whether you’re vegan, lactose-intolerant, or simply looking to incorporate more plant-based meals into your diet, this vegan cream of mushroom soup is a delicious choice that won’t disappoint.

Using wholesome ingredients like fresh mushrooms, coconut milk, and savory herbs, this recipe is both nutritious and packed with flavor. Plus, it’s easy to make and comes together in under 30 minutes.

You’ll love the way the mushrooms caramelize and deepen the taste, while the creamy base keeps the soup luscious and satisfying. If you’re a fan of hearty soups or want to try a new vegan recipe, keep reading – this cream of mushroom soup will become a staple in your kitchen!

Why You’ll Love This Recipe

This vegan cream of mushroom soup is a standout because it balances rich flavors with wholesome ingredients. Unlike traditional cream soups that rely on heavy cream and butter, this version uses coconut milk and cashews to achieve a creamy consistency without any animal products.

It’s also incredibly versatile – you can customize it with your favorite mushrooms or add extra herbs to suit your taste.

The recipe is straightforward, perfect for weeknights or when you want a quick, comforting meal. It’s gluten-free, dairy-free, and packed with antioxidants from mushrooms, making it a healthy choice.

Plus, it reheats beautifully, so you can enjoy leftovers the next day. This soup pairs wonderfully with crusty bread or a fresh salad, making it a complete and satisfying meal.

Ingredients

• 500g mixed mushrooms (cremini, shiitake, button, or your favorites), sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil or vegan butter
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary (optional)
• 1/4 cup raw cashews, soaked in warm water for 20 minutes
• 3 cups vegetable broth, low sodium preferred
• 1 cup full-fat coconut milk (or other plant milk)
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon soy sauce or tamari (for umami)
• Salt and black pepper to taste
• Fresh parsley for garnish

Equipment

• Large skillet or frying pan
• Medium pot or saucepan
• Blender or immersion blender
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Prepare the cashews: Start by soaking the raw cashews in warm water for about 20 minutes to soften them. This step helps create a smooth, creamy texture for the soup base.
2. Sauté the aromatics: Heat the olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. This caramelization adds depth to the soup’s flavor.
4. Add herbs and seasoning: Stir in the thyme, rosemary (if using), and soy sauce. Cook for another minute to combine flavors. Season with salt and black pepper to taste.
5. Make the creamy base: Drain the soaked cashews and transfer them to a blender. Add 1 cup of vegetable broth and the coconut milk. Blend until completely smooth and creamy.
6. Combine and simmer: Pour the creamy cashew mixture into the skillet with the mushrooms. Add the remaining 2 cups of vegetable broth and nutritional yeast (if using). Stir well and bring the soup to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
7. Blend the soup (optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot until your desired consistency is reached. Alternatively, transfer half the soup to a blender, puree, and then return it to the pot. Leave some mushroom pieces whole for texture.
8. Adjust seasoning: Taste the soup and adjust salt, pepper, or soy sauce as needed. If the soup is too thick, add a little more vegetable broth to reach your preferred consistency.
9. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or your favorite vegan sandwich for a complete meal.

Tips & Variations

Pro tip: Use a mix of mushrooms for the best flavor – cremini, shiitake, and oyster mushrooms all add unique earthy notes.

If you want a nut-free version, substitute the cashews and coconut milk with silken tofu blended with a little plant-based milk for creaminess. You can also add a splash of white wine when sautéing the mushrooms for an extra layer of flavor.

For a more herbaceous twist, try adding fresh sage or parsley towards the end of cooking. And if you like a bit of heat, a pinch of smoked paprika or cayenne pepper will complement the mushrooms beautifully.

Looking to bulk this soup up? Add cooked barley, quinoa, or diced potatoes during the simmering step for a heartier meal.

For those who enjoy a smoky flavor, a dash of liquid smoke or smoked salt can elevate the dish.

Nutrition Facts

Serving Suggestions

This vegan cream of mushroom soup is incredibly versatile. Serve it as a comforting appetizer or pair it with a fresh green salad for a light lunch.

It also makes a great side dish alongside vegan grilled cheese sandwiches or hearty grain bowls.

For a complete meal, try serving it with a warm loaf from the Vegan Bread Machine Recipe for Soft, Delicious Loaves. Or, if you’re in the mood for something extra special, drizzle some of the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes over roasted veggies alongside your soup for a rich, indulgent meal.

Looking to explore more plant-based dishes? Check out these Peruvian Vegetable Recipes for Flavorful Healthy Meals for a vibrant and nutritious twist on vegetable cooking.

Conclusion

This vegan cream of mushroom soup perfectly blends rich, earthy flavors with a smooth, creamy texture that anyone can enjoy. It’s a fantastic example of how plant-based cooking can be both comforting and nourishing without relying on dairy or heavy creams.

Whether you’re a seasoned vegan or just starting to experiment with plant-based meals, this recipe is approachable and adaptable to your preferences.

With simple ingredients, minimal prep, and a short cooking time, it’s ideal for busy weeknights or when you need a little culinary self-care. Plus, leftovers taste even better the next day, making it a smart choice for meal prep.

Don’t forget to experiment with different mushrooms or add your favorite herbs to make it your own. Happy cooking!

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