This creamy vegan mushroom soup is a thick, velvety blend of hearty mushrooms and rich cashew cream, seasoned with aromatic herbs for a simple yet comforting dish. Made in one pot, this easy mushroom soup recipe is dairy-free with a gluten-free option.
Why You’ll Love This Vegan Mushroom Soup
This creamy vegan mushroom soup is a crowd-pleaser with its deep, savory flavors. The mushrooms are sautéed until crispy and golden, which gives them an irresistible taste. It’s the kind of soup that might just convert mushroom skeptics into fans, thanks to its rich texture and comforting warmth.
Here are a few more reasons we love this recipe and you will too:
- Rich in Mushrooms – Packed with both cremini and wild mushrooms, this soup has a comforting, earthy flavor.
- Truly Creamy – The cashew cream delivers a smoothness without dairy involved.
- Simple Preparation – With a one-pot (and one blender) approach, this soup is as straightforward as it is tasty, ready in less than an hour.
- Lots of Fresh Herbs – Sage, thyme, and fresh parsley create a fresh and aromatic flavor that helps brighten up the dish.
- Bread-Ready – This soup was practically made for dipping with your favorite crusty bread, perfect for an all-around comforting meal.
- High Protein Option – Add in a scoop or two of plain vegan protein powder to bulk up the nutritional content of this soup.
This soup is packed with earthy mushrooms and flavorful herbs. The ingredients are simple, but each one plays a pivotal role in creating the final, delicious result. Here’s what you’ll need:
- Cashews – These are the foundation of this creamy soup. When blended with hot water they create a dairy free heavy cream. Homemade cashew cream provides a creamier texture than other dairy-free milk options (like almond milk) and doesn’t have a strong flavor like full-fat coconut milk.
- Olive Oil – A high-quality olive oil is used for sautéing, contributing to the soup’s base flavor.
- Assorted Fresh Mushrooms – The combination of cremini mushrooms and wild mushrooms deliver a complex, umami depth.
- Aromatics – Yellow onion and garlic are essential for building the flavor.
- Soy Sauce or Tamari – This brings an extra umami kick, subtly enhancing the mushrooms’ natural savory notes. Be sure to use gluten free soy sauce if gluten free!
- Fresh Herbs – Bay leaves and freshly chopped herbs add brightness to the soup.
- Seasonings – Simple yet essential, salt, and cracked black pepper are all that’s needed for seasoning.
- Protein Powder or Flour – Protein powder helps thicken the soup (while creating a nutritionally well-rounded dish). All-purpose flour can be used in its place.
- Dry White Wine – An optional ingredient for added depth, or you can use more veggie broth if you prefer. I like to use a dry Pinot Grigio in this soup. Not all wines are vegan, so be sure to use one that is vegan-friendly.
- Vegetable Broth – This forms the liquid base of the soup.
- Balsamic Vinegar – A final touch to balance the creaminess with a hint of tanginess. Don’t skip this! It brings all the flavors together.
Here are some simple substitutions to make sure you can still enjoy this soup with the ingredients you have on hand:
- Mushrooms – You can use any brown mushrooms you have on hand from baby bella mushrooms to porcini mushrooms.
- Olive Oil –This can be substituted for your favorite vegan butter.
- Vegetable Stock for Wine – If you’re not using wine, vegetable stock is a great alternative to maintain the soup’s rich flavor profile.
- All-Purpose Flour for Protein Powder – If you don’t have dairy free plain protein powder, you can use 2 tbsp of all purpose flour in it’s place. This will help thicken the soup.
- Cashew Cream –This can be substituted for full-fat coconut milk or coconut cream. The soup will take on a different flavor if this is used. You can also use thicker dairy-free milk like oat milk or soy milk, however, the soup won’t be as creamy.
- High-Speed Blender – For creating the smoothest cashew cream, a high-speed blender is your best friend.
- Large Pot or Dutch Oven – Ideal for sautéing and simmering all your ingredients together.
- Immersion Blender – This tool is perfect for blending the soup directly in the pot, although a regular blender works just as well if you handle it carefully.
Step By Step Instructions
Exact ingredient quantities are listed in the recipe card below.
STEP 1: Prepare the Cashew Cream. Soak your raw cashews in hot water using a high-speed blender. This will form the base of your creamy texture. Let them soak for 15-20 minutes to soften.
STEP 2: Cook First Batch of Mushrooms. With a portion of olive oil heated in a large pot, sauté a quarter of your mushrooms until they’re beautifully browned, then set them aside. These will serve as a garnish for a lovely textural contrast.
STEP 3: Sauté Onions and Remaining Mushrooms. Utilizing the same pot, add in the remaining olive oil, onions, mushrooms, and aromatics. Cook until the mushrooms are tender, releasing all their flavors into the mix over medium heat.
STEP 4: Thicken the Soup. Sprinkle in your thickening agent, the dairy-free Plain Protein Powder or your substitute flour, to give the soup its body. If using, the white wine comes next, adding an additional layer of complexity.
STEP 5: Add Broth and Simmer. Pour in your vegetable stock and allow the soup to simmer, melding all the flavors together. Blend the cashew cream and add half to the pot.
STEP 6: Blend the Soup. After removing the bay leaf, use your immersion or stand blender to puree the soup until it reaches a silky smooth consistency.
STEP 7: Final Touches. Stir in balsamic vinegar and the rest of the cashew cream, reserving some for garnish, and warm through.
STEP 8: Serve! Spoon the reserved mushrooms on top, drizzle with cashew cream and sprinkle with more fresh herbs.
📌 TIP: After blending, you can adjust the thickness to your liking with extra broth if necessary.
Serve this creamy vegan mushroom soup in your go-to bowls alongside buttered, crusty bread (perfect for dunking). Top everything off with a sprinkle of fresh parsley and fresh thyme.
It makes for a cozy weeknight dinner or a nourishing meal on a chilly fall evening.
When served smooth without the whole mushrooms on top, it transforms into a rich vegan cream of mushroom soup recipe — an ideal, dairy-free substitute for the canned cream of mushroom soup in your green bean casseroles or as a base for other rich, savory dishes.
This soup fits beautifully on a festive Thanksgiving table, offering a cozy vegan option that doesn’t compromise on taste or texture!
This soup stores well in the fridge. Keep it in an airtight container in the fridge for up to 5 days.
It’s also freezer-friendly for up to 2 months. The texture may change slightly if frozen. Make sure to cool the soup down before you store it and reheat it gently to maintain the creamy texture.
- Soak Cashews in Advance – Soak the cashews in hot water for at least 30 minutes. This will make them blend up even creamier.
- Garnish – Use the reserved sautéed mushrooms and lots of fresh herbs to add more mushroom flavor and brightness to the soup.
- Blending Until Very Smooth – Be sure to blend the soup until there are no more mushroom pieces visible. This will create the best, silky texture.
If you use a gluten-free flour or the suggested No Cow Plain Protein Powder and ensure your tamari or soy sauce is gluten-free, then yes, this soup can be fully gluten-free.
Yes, you can add about 1/4 cup of dry wild rice after you blend the soup. Bring the soup to a simmer, add the rice, and cook for another 15-20 minutes until the rice is tender. Add more vegetable broth as needed to thin the soup out. I use a similar cooking method in my Hearty 10 Vegetable Soup with other whole grains like brown rice.
looking for more Vegan Soups?
- Vegan Cream of Chicken Soup
- Roasted Sweet Potato Pumpkin Soup
- Creamy Vegan Gnocchi Soup
- Quick and Easy Pastina Soup
- Creamy Vegan Potato Leek Soup
Did you make This Vegan Mushroom Soup Recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- 1 ½ cups (225g) raw cashews
- 1 ¾ cups hot water
- 4 tbsp extra virgin olive oil, divided
- 8 oz cremini mushrooms, sliced thin
- 8 oz mixed wild mushrooms, sliced thin (see notes for subs.)
- 1 large yellow onion, diced (320g)
- 5 cloves garlic , minced (20g)
- 1 tbsp (15g) tamari or soy sauce
- 1 bay leaf
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- ½ tsp salt
- ¼ tsp cracked black pepper
- ½ cup (60g) No Cow Plain Protein Powder or 2 tbsp all-purpose flour see notes for gluten-free option
- ¼ cup vegan dry white wine, like Pinot Grigio- optional (see notes for subs.)
- 3-4 cups vegetable stock
- 1 tbsp (15g) balsamic vinegar
- Chopped fresh parsley and thyme
- Toasted crusty bread
- Soak Cashews: Place the cashews in a high speed blender and cover with the hot water. Let the cashews soak for 15-20 minutes.
- Cook First Batch of Mushrooms: While the cashews soak, heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Sauté a quarter of the mushrooms (4oz) until brown, stirring occasionally. Then remove them from the pot and set aside until ready to serve the soup.
- Sauté Onion and Remaining Mushrooms: In the same pot, add the remaining 3 tbsp of olive oil. Add the onions and the rest of the mushrooms, along with the garlic, tamari, bay leaf, thyme, sage, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the mushrooms are tender.
- Add Protein Powder/Flour: Stir in the Plain Protein Powder or all-purpose flour, cooking for another minute. Optionally, add dry white wine and cook until mostly evaporated (1-2 minutes).
- Add Broth: Pour in 3 cups of vegetable broth, increase the heat to medium-high, and bring to a simmer. Simmer uncovered for 10 minutes, stirring occasionally.
- Make Cashew Cream: After the cashews have soaked, blend them with the soaking water until very smooth. Transfer to a bowl or measuring glass. Mix 1 ½ cups of the blended cashew cream into the soup.
- Blend Soup: Remove the bay leaf from the pot and discard. Blend the soup with an immersion blender or pour the soup into a blender and blend until very smooth.
- Add Balsamic Vinegar: Return the soup to the pot and add the balsamic vinegar and the remaining cashew cream, saving ¼ cup for garnish. Heat until the bubbles from blending subside. If the soup is too thick for your liking, add up to 1 cup of extra broth to reach your preferred consistency.
- To Serve: Spoon the soup into serving bowls and top with the reserved mushrooms from step 2, parsley, thyme, and cracked pepper. Drizzle the remaining cashew cream on top and serve with toasted crusty bread.
- Dry white wine can be substituted for ¼ cup vegetable stock.
- Wild mushrooms can be substituted for more cremini mushrooms.
- No Cow Protein powder is dairy free and gluten free. 2 tbsp of cornstarch can also be substituted for the all-purpose flour.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gSodium: 304mgCarbohydrates: 25gFiber: 5gSugar: 1gProtein: 19g
Nutritional info is an estimate.