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–+ servings
Bowl of creamy soup with chunks of mushrooms and carrots and fresh herbs.
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5 from 2 votes

Dairy free Cream of Mushroom Soup

Here's a delicious and creamy vegan alternative to traditional cream of mushroom soup! This dairy-free cream of mushroom soup is made with a rich and savory blend of mushroom, herbs and spices and is the perfect vegan comfort food.
Prep Time5 minutes
Cook Time45 minutes
Soak the Cashews15 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 126kcal
Author: Debra Klein

Equipment

Ingredients

  • ¾ cup raw cashews soaked in boiling water for 15 minutes
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 yellow onion diced
  • 1 ½ lbs cremini mushrooms sliced, sub with baby bella
  • 3 large carrots peeled and diced
  • 2 ribs celery sliced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 4 sprigs fresh thyme
  • ¼ cup fresh dill chopped

Instructions

  • Pour boiling water to cover cashews and let them soak for 15 minutes.
  • Heat a heavy soup pot or dutch oven over medium heat. Saute onions in 1-2 tablespoons veggie broth until translucent. Stir in sliced mushrooms, carrots, celery, salt, pepper and paprika. Reduce heat to medium-low and stir while vegetables release their juices. Continue to cook, stirring occasionally for about 10 minutes, until extra liquid has been absorbed.
  • Pour in the white wine and let it sizzle. Scrape up any bits that stuck to the bottom of the pot while the wine reduces.
  • Stir in broth and fresh herbs. Bring to a boil and then reduce heat to a low simmer. Cook until liquid has reduce by half and veggies are tender, about 20 minutes.
  • While the soup is cooking, make the dairy free cream with the cashews that have been soaking. Drain, rinse and place in blender with 1 cup water and 1 Tablespoon lemon juice. Blend until smooth and creamy.
  • Stir in the cashew cream and mix well. Continue to cook for about 5 minutes, stirring occasionally, as the soup thickens.
  • Serve warm, garnished with fresh herbs.
  • Store leftover soup in an airtight container in the fridge for a week or freeze for 3 months.

Nutrition

Calories: 126kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 627mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4817IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg