Cashew Cream Mushroom Soup
A rich, velvety, and deeply savory mushroom soup that achieves its luxurious texture entirely from blended cashews instead of dairy.
Ingredients
- •1 cup raw cashews, soaked in hot water for 30 minutes
- •1.5 lbs cremini or button mushrooms, sliced
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •4 cups vegetable broth
- •1 tablespoon soy sauce or tamari
- •1 teaspoon dried thyme
- •1/2 teaspoon sea salt
- •1/4 teaspoon cracked black pepper
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Drain the soaked cashews and blend them with 1 cup of fresh water until completely smooth and creamy; set aside.
- 2
Heat the olive oil in a large pot over medium-high heat and add the sliced mushrooms.
- 3
Sauté the mushrooms for 8-10 minutes until they have released their moisture and turned golden brown.
- 4
Add the onion to the pot and cook for another 5 minutes until translucent, then stir in the garlic and thyme for 1 minute until fragrant.
- 5
Pour in the vegetable broth and soy sauce, scraping the bottom of the pot to release any browned bits.
- 6
Bring the soup to a gentle simmer, cover, and cook for 10 minutes to allow the flavors to meld.
- 7
Reduce the heat to low and stir in the cashew cream, heating through for 2 minutes without letting it come to a hard boil.
- 8
Season with salt and pepper to taste, then garnish with fresh parsley before serving.
💡 Chef tips
- For a more rustic texture, blend only half of the soup with the cashew cream and leave the rest chunky.
- If you don't have time to soak cashews, boil them in water for 10 minutes instead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.
✅ How it should turn out
The soup should be a deep, earthy brown color with a silky, thick consistency, smelling of toasted mushrooms and thyme with a rich, nutty finish.