Vegan Cream of Mushroom Soup

Few things are quite as comforting as a big bowlful of dairy-free cream of mushroom soup. Rich, velvety broth enriched with blended cashew cream takes dairy out of the equation for the very best version you’ve ever dipped a spoon into! Plant-based soup heaven, here we come!

This tasty vegan cream of mushroom soup is everything you’ve been dreaming of on a cold, dreary day. Sure to lift your spirits and nourish the soul, it’s the pure essence of comfort food. Forget about the congealed versions you might find in a can. Fresh, tender bites of mushrooms truly sing with the full range of umami notes that nature intended.

Let’s get this savory soup started!

Is Cream of Mushroom Soup Vegan?

Traditional cream of mushroom soup is not vegan because it typically contains dairy cream. However, you can make a vegan version by using plant-based milk alternatives such as coconut milk or cashew cream.

Why This Vegan Cream of Mushroom Soup Is So Awesome

If you’ve never experienced the amazing flavors of vegan cream of mushroom soup, you’re in for a treat! Packed with wholesome ingredients and easy to make, this soup is a delightful twist on a traditional favorite. Here’s why it’s a must-try for all soup lovers:

• Dairy-Free: Despite the name, the creamy texture comes entirely from cashews, not cows. Thickened with flour, it’s every bit as rich and luscious as the original inspiration.
• Great For A Crowd: If you’re having company over, you can easily double or even triple this recipe. Just make sure you have a large stock pot to accommodate or prepare it in separate batches.
• Stores Easily: If, on the other hand, you’re just cooking for one or two, you can enjoy the fruits of your labor for days to come! This soup keeps beautifully in the fridge in an airtight container for up to a week. For longer storage, you can also freeze it in one-cup portions to enjoy for months to come. Thaw gently over low heat in a small saucepan to revive your soup whenever a craving strikes.
• Simple and Satisfying: Even a novice cook can look like a professional chef with these bold, savory flavors. If you can stir and simmer, you can make this recipe, no sweat!
• Allergen and Sensitivity Friendly: This recipe also happens to be gluten-free, soy-free, sugar-free, and is absolutely delicious!

Key Ingredients

Here are the essential elements for creating the most dreamy dairy-free cream of mushroom soup! You don’t need anything fancy to recreate a vegan-friendly version:

• Fresh Mushrooms: Whether you opt for cremini mushrooms for their earthy flavor or another favorite mushroom, like shiitake, sliced mushrooms serve as the heart of this soup. Avoid canned mushrooms since their texture and flavor will be lower quality than fresh mushrooms.
• Vegan Butter: Used for sautéing the onions and garlic, vegan butter adds richness and depth to the soup’s flavor profile. It also helps to develop a golden brown hue on the onions, enhancing their sweetness.
• Yellow Onion: Diced yellow onion offers a sweet and savory flavor once sautéed. Sweet onions or white onions also work well.
• Dry White Wine: White wine adds acidity and complexity to the soup, imparting a subtle fruity undertone. It also helps deglaze the pan, releasing flavorful browned bits from the bottom for a richer broth.
• All-Purpose Flour: Helps to thicken the soup and create a creamy consistency. You can use an all-purpose gluten-free flour as needed.
• Vegetable Broth: The base liquid for the soup, vegetable broth provides depth of flavor and richness. It serves as a savory foundation that complements the earthy mushrooms and aromatic herbs.
• Raw Cashews: Raw cashews are the key to achieving a creamy, dairy-free texture in the soup. When blended with water, they create a luxurious cashew cream that adds richness and silkiness without the need for dairy.

For the full ingredient list and quantities, check out the recipe card below.

How to Make Cashew Cream (Vegan Condensed Cream)

Creaminess is essential to a heavenly cream of mushroom soup. Obviously! But this scrumptious soup doesn’t call for a drop of dairy—it’s made creamy using cashew cream.

If you’re new to cashew cream, it’s easily made by blending raw cashews with water using a high-powered blender (like a Vitamix). You can make all kinds of cashew creams that can be very useful in vegan cooking. You can make cashew cream thick enough to dollop on top of your favorite dessert or thin enough to drizzle over your food like a dressing. It can be sweet or savory. It all depends on the ration of cashews-to-water and the added mix-ins.

This soup recipe calls for the simplest cashew cream made from 1 cup of raw cashews + 1 cup of water, blended in a high-powered blender until smooth. (FYI, cashew milk is a thinner version of this with four times the water.)

How to Serve This Easy Vegan Cream of Mushroom Soup

Wondering what to do with cream of mushroom soup? Here are several delicious ways to enjoy it:

• Bring on the Bread: Enjoy hot with a hunk of crusty vegan bread on the side, and don’t forget to dip!
• Choose Vegan Cheese: Top your bowl with a sprinkle of shredded vegan cheese for extra ooey-gooey richness.
• Prepare with Pasta: Add your favorite pasta shapes, cooked al dente, and treat it like a mushroom cream sauce.
• Smother with Sauce: Pour it over roasted potatoes or vegan mashed potatoes like gravy. (If mushrooms aren’t your thing, check out this mushroom-free gravy option!)
• Cover Your Casserole: Make a vegan green bean casserole for a Thanksgiving-worthy side. Don’t forget the crunchy fried onions on top!

What If I Don’t Have a High-Powered Blender?

Don’t fret, you have several other options for achieving the cashew cream you need for this dish.

• Soak your cashews in water overnight. To make them super soft and easy-to-blend into a cream, this step is essential. Drain and blend as directed in any standard blender.
• No time to soak your cashews? Not to worry! Boil your cashews for a few minutes (or soak them in boiling water for an hour or two) and that should soften them up enough for easy blending in any blender.
• Use a food processor instead! The resulting cashew cream may not be quite as silky smooth as the other options, but it will still be delicious, especially if you can appreciate a more textured soup.

Where Can I Buy Vegan Cream of Mushroom Soup?

In the past, there were no possibilities for buying canned dairy-free cream of mushroom soup. But, thanks to more and more requests for vegan soup options, there are now few brands adding dairy-free versions of cream of mushroom soup to their product line up. Here are the brands to keep an eye out for:

• Amy’s
• Mom’s Place
• Imagine
• Urban Platter
• Vivian’s
• Vogue Cuisine

Non Dairy Cream of Mushroom Soup FAQs

Still Craving Creamy Vegan Soups?

Once you take a warm spoonful of this dairy-free cream of mushroom soup recipe, you’ll be begging for more! Hearty soup recipes like Creamy Asparagus & Mushroom Soup, Easy Pea of Broccoli Soup, and Vegan Potato Soup are a great choice, especially in the spring and summer.

For crisp fall and winter days, you can’t go wrong with Chickpea Noodle Soup, Best Vegan Stew, or Creamy Tomato Soup. Soup connoisseurs will fall head over heels for unique soups like Indian Toor Dal (Spicy Carrot Soup), Mum’s Beet and Ginger Soup, and One-Pot Sweet Potato Soup. Enjoy!

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Vegan Cream of Mushroom Soup

Author: Joshua Onysko

5 from 10 votes

This delicious vegan cream of mushroom soup uses cashews to give it that rich, creamy body that will leave you licking your bowl clean! It's one of our favorite vegan mushroom recipes.

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 3 -4

Ingredients

• ▢ 5 tablespoons olive oil, divided
• ▢ 24 ounces fresh cremini mushrooms, or get exotic culinary mushrooms, sliced
• ▢ 3 tablespoons vegan butter
• ▢ 1 medium yellow onion, diced
• ▢ 4 cloves garlic, minced
• ▢ ½ cup dry white wine
• ▢ 3 tablespoons all-purpose flour
• ▢ 3 cups vegetable broth
• ▢ 1 cup raw cashews
• ▢ 1 cup water
• ▢ 3 teaspoons Herbs de Provence
• ▢ Salt and pepper to taste

Instructions

• Coat the bottom of a soup stock pot (or Instant Pot) with 4 tablespoons of olive oil and turn to medium heat (or use the sauté function if using an Instant Pot).  
• Once the oil is hot, add the mushrooms and keep them moving while you sauté them until soft. Transfer the sautéed mushrooms to a plate and set aside.  
• Coat the bottom of the stock pot (or Instant Pot) with the remaining tablespoon of olive oil and vegan butter. 
• Add the diced onions and sweat over medium heat for about 5 minutes, until they become soft and translucent.
• Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.  
• Stir in the white wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.  
• Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a  paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.
• Begin whisking in the vegetable broth, a bit at a time, until all of the broth has been added and the flour is blended in.
• Blend 1 cup of raw cashews with 1 cup of water to make a thick cashew cream.
• Stir in the cashew cream, Herbs de Provence, and sautéed mushrooms. Add salt and pepper to taste.
• Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.
• Remove the pot from the heat, serve, and enjoy!

Notes

Storage: Store this soup in an airtight container in the fridge for up to a week. For extended storage, freeze it in one-cup portions to enjoy for several months. When ready to indulge, gently thaw over low heat in a small saucepan.

Nutrition

Calories: 690kcal | Carbohydrates: 38g | Protein: 15g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 2g | Sodium: 1060mg | Potassium: 1417mg | Fiber: 4g | Sugar: 10g | Vitamin A: 540IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 6mg

Course — dinner, Lunch

Cuisine — French

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This vegan cream of mushroom soup recipe was developed by Joshua Onysko, founder of beauty brand Alpine Provisions. Photos by Zhoro Apostolov. Many thanks our recipe testers Nicol Nawrath and Maria Highet for testing out this delicious recipe!