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Soups & Stews

This Cashew-Based Cream of Mushroom Soup Is a Multi-Tasking Meal-Starter

Made with cashews instead of cream, this rich and velvety soup is soup-er versatile

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This vegan cream of mushroom soup gets its creamy, velvety texture from cashews, rather than dairy. And it’s remarkably versatile. We like it just in a bowl, as is – but it can do so much more. You know all those old school recipes that call for a can of cream of mushroom soup? Here’s your modern way to adapt them all. Oh, and P.S. it’s gluten-free, too.

How Use It (Well, Besides Just… Eating it as Soup)

  • Mushroom Mashed Potatoes: Add a few spoonfuls of soup to mashed potatoes for a rich, earthy side. Would a dash of truffle oil be nice in there too? It might.
  • Swedish Meatless Meatballs: Mix it with broth, mustard, and vegan Worcestershire to use it as a sauce over homemade meatballs, like these seitan ones.
  • Pot Pie or Casserole Starter: Use it as a base for a veggie pot pie filling or a casserole.
  • Quick Tofu Marsala: Sear tofu blocks in oil; transfer to a plate. Cook a chopped onion or shallots in the same skillet, deglaze with a splash of Marsala wine, then add 1 cup soup, or as desired. Bring to a simmer and return tofu to pan. Simmer until tofu is nice and warm all the way through.

 


More Related Recipes to Try Next:
Masala Cauliflower Soup
Curried Coconut Squash Soup
Vegan Corn Chowder with Roasted Green Chilies


Cashew-Based Cream of Mushroom Soup

From Clean Eating

Servings
4
Prep Time
35 min
Duration
60 min

Ingredients

  • 1 cup raw unsalted cashews
  • 3 tbsp organic unsalted vegan butter
  • 1 large yellow onion, chopped
  • ½ tsp sea salt + additional to taste
  • 1 lb chopped mixed mushrooms, such as shiitake, crimini and oyster (about 10 cups)
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves + additional for garnish
  • 4 cups low-sodium mushroom broth
  • 1 to 2 tsp sherry vinegar, optional
  • ground black pepper, to taste

Preparation

  1. Place cashews in a medium bowl. Cover with cool water by 1 inch. Cover and refrigerate for at least 4 hours (or overnight). Drain and rinse with cool water.
  2. In a large pot on medium, melt butter. Add onion, season with ¼ tsp salt and cook, stirring occasionally, until just turning tender, about 3 minutes. Add mushrooms, season with ¼ tsp salt and cook, stirring occasionally, until tender and golden, about 10 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute.
  3. Transfer mushroom mixture to a bowl. Pour broth into pot and bring to a boil, stirring up any browned bits on bottom. Stir in cashews, reduce heat and simmer until nuts are very soft, about 15 minutes. Working in batches if needed, purée in a blender until very smooth. (Tip: Remove center portion of lid and cover with a clean towel to allow steam to escape.)
  4. Pour puréed mixture back into pot. Return mushrooms and any accumulated liquid to pot. Cook over medium-low heat until warmed through. Stir in vinegar (if using). Season with additional salt and pepper.

Note about duration: Include 4 hours of soaking time.