Dairy Free Cream of Mushroom Soup – Jarastyle

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A collage of the ingredients to make a dairy free cream of mushroom soup, the soup in a pot and a final recipe shot in two bowls with overlay text.A collage of the ingredients to make a dairy free cream of mushroom soup, the soup in a pot and a final recipe shot in two bowls with overlay text.Two white bowls of cream of mushroom soup on a surface next to thyme and slices of mushrooms.Two white bowls of cream of mushroom soup on a surface next to thyme and slices of mushrooms.

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!

Two white soup bowls filled with a creamy soup next to sprigs of thyme and mushrooms on a wooden surface

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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!

Ingredients on a wooden surface needed to make a cream of mushroom soup made dairy free with cashews and potatoIngredients on a wooden surface needed to make a cream of mushroom soup made dairy free with cashews and potato

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:

You can also use it to make green bean casserole!

A spoon getting some cream of mushroom soup from a white bowl on a striped tan towelA spoon getting some cream of mushroom soup from a white bowl on a striped tan towel

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

What is cream of mushroom soup?

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.

What mushrooms go in cream of mushroom soup?

Cimini or baby bella mushrooms will add the best flavor, but white mushrooms will also work.

How can I make my soup creamy without dairy?

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:

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Top view of a creamy mushroom soup in two white soup bowls with thyme on top and on the side.Top view of a creamy mushroom soup in two white soup bowls with thyme on top and on the side.

Dairy Free Cream of Mushroom Soup

Sophia DeSantis

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!

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Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Course Main Course, Soup

Cuisine American

Servings 5

Calories 322 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

  • 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

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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

Calories: 322kcalCarbohydrates: 30gProtein: 12gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 1mgSodium: 545mgPotassium: 854mgFiber: 4gSugar: 7gVitamin A: 202IUVitamin C: 22mgCalcium: 52mgIron: 4mg

Nutrition and metric information should be considered an estimate.

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Jarastyle – #Dairy #Free #Cream #Mushroom #Soup
Courtesy : https://www.veggiesdontbite.com/vegan-cream-of-mushroom-soup-recipe/

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