🍄 The Best Creamy Vegan Mushroom Soup (Easy & Dairy-Free!)

🍄 The Ultimate Creamy Vegan Mushroom Soup (A Dairy-Free Dream!) 🍄

A classic cream of mushroom soup is the definition of earthy, savory, and satisfying comfort food. However, traditional recipes are loaded with heavy cream and butter, making them off-limits for a vegan diet. But what if you could have all that creamy goodness without any of the dairy?

The fantastic news is that you can create a vegan cream of mushroom soup that is just as rich, velvety, and delicious as the original. It is surprisingly easy to make at home. With a few smart, plant-based ingredients, you can whip up a soup that will impress everyone, vegan or not. It's the perfect, cozy meal for a cool autumn evening. Let's get cooking! ✅

🤔 What's the Secret to a Creamy, Dairy-Free Soup?

To create a convincing vegan cream of mushroom soup, we need to replicate the rich, creamy texture without using dairy. A couple of powerhouse plant-based ingredients do the job perfectly.

The Cashew Method: The secret to the incredible, rich texture is soaked raw cashews. When you soak raw cashews and blend them with water or broth, they break down into a silky, neutral-flavored cream. This is the perfect, healthy replacement for heavy cream.

The Umami Flavor: To get a deep, savory flavor, it is crucial to properly brown your mushrooms. A splash of soy sauce or tamari at the end also adds a wonderful depth of flavor.

🥣 How Do You Make the Best Vegan Cream of Mushroom Soup?

This simple blender recipe is a game-changer. It is a foolproof way to make a delicious, restaurant-quality soup.

What Ingredients Do You Need?

• 1 tablespoon of olive oil or vegan butter
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1.5 pounds (700g) of cremini mushrooms, sliced
• 6 cups of a rich vegetable broth
• 1 teaspoon of fresh thyme leaves
• 1 cup of raw cashews, soaked in hot water for 30 minutes
• 1 tablespoon of soy sauce or tamari
• Salt and freshly ground black pepper to taste

What Are the Instructions?

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil. Add the chopped onion and cook until soft, about 5-7 minutes.

2. Brown the Mushrooms: This is the most important step for flavor! Increase the heat to medium-high. Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 10-15 minutes, until they have released their water and are deeply browned and caramelized. Add the minced garlic and thyme and cook for one more minute.

3. Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.

4. Blend for Creaminess: Carefully transfer the hot soup to a high-speed blender. Add the soaked and drained cashews and the soy sauce. Blend on high for 1-2 minutes, or until the soup is completely silky smooth and velvety. (Alternatively, you can use an immersion blender directly in the pot).

5. Season and Serve: Return the soup to the pot if you used a regular blender. Season generously with salt and pepper to your liking. Serve your delicious vegan cream of mushroom soup hot! 🍂