Cashew Cream Mushroom Soup
A rich, velvety, and deeply savory mushroom soup that achieves its luxurious creaminess entirely from blended cashews.
Ingredients
- •1 cup raw cashews (140g), soaked in hot water for 30 minutes
- •1.5 lbs (700g) cremini or button mushrooms, sliced
- •2 tablespoons olive oil
- •2 tablespoons vegan butter
- •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 smoked paprika
- •Salt and black pepper to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
Drain the soaked cashews and blend them with 1 cup of fresh water until completely smooth; set aside.
- 2
In a large pot or Dutch oven, heat the olive oil and vegan butter over medium-high heat.
- 3
Add the sliced mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
- 4
Stir in the diced onion and cook for another 5 minutes until translucent, then add the garlic, thyme, and smoked paprika, cooking 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 to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
- 7
Stir in the cashew cream and simmer for an additional 3-5 minutes until the soup thickens slightly.
- 8
Season generously with salt and pepper, then serve hot garnished with fresh parsley.
💡 Chef tips
- For a deeper flavor, use a mix of mushrooms like shiitake or porcini alongside the cremini.
- If you prefer a chunkier texture, remove one cup of the soup before adding the cashew cream, blend it, and stir it back in.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the soup may thicken, so add a splash of water when reheating.
✅ How it should turn out
The soup should be a deep, earthy brown color with a silky, thick consistency that tastes intensely savory and umami-rich with a smooth, nutty finish.