Cashew Cream of Mushroom Soup
Cashew Cream of Mushroom Soup tastes like it's loaded with cream, but it's 100% dairy-free. It's an easy to make soup recipe that's healthy enough for a clean eating detox but won't leave you feeling like you're missing out.
Campbell's Cream of Mushroom Soup coming atcha! Juuuust joking. I would never do that to you guys. Could you even imagine? Ha!
Not going to lie, that greyish, mushroom flavored jelly that shlops from a can was a childhood favorite of mine. I'd top mine with all the crumbled saltine crackers I could get my hands on and eat the whole can to myself. Also, if you put a bowl in front of me and of a pile of crackers on the side, I'll totally eat the whole thing and be your best friend forever. #truth
But hey, we're adults now and we can fancy it up. Or not. That's the thing about this Cashew Cream of Mushroom Soup, it can be whatever you want it to be.
♡ Fav childhood soup – checkmark.
♡ Pretty dinner party starter – you got it.
♡ Weeknight I need dinner now – 20 mins and this bowl of soup is yours.
See those cashews and sweetly sauteed onions and mushrooms up there in the blender? They're about to become your Cashew Cream of Mushroom Soup. And you, my friend, are about to become one happy camper.
Why you need this soup:
- It is everything creamy and mushroomy and delicious.
- It is healthy. But honestly, guys, let's move that down to the bottom of the list and focus on the real reasons you need this soup.
- All your childhood lunch dreams blended up into one magic soup.
- Make doubles. Fancy it up tonight with sprinkles of mushrooms and thyme and serve it to your besties with glasses of chilled wine and lots of good conversation. Warm up the leftovers tomorrow and eat them in your sweatpants on the couch while binge watching Netflix.
- Be a badass domestic goddess and meal prep this soup on Sunday and have days of killer lunches.
- It is so creamy and mushroomy. Yes, it's worth mentioning that twice.
How to make your Cashew Cream of Mushroom Soup
1 Put some raw cashews in a jar and fill the jar with water. Pop the jar in your fridge.
2. Saute some mushrooms, onions, and garlic until everything is nicely browned. Season them with some sea salt, black pepper, and a little thyme.
3. Put those cashews you were soaking into your blender. Add the mushrooms and onions and a little water and blend those babies until they're creamy and smooth.
4. Pour your soup back into the pot, add enough water so it's just how thick you like it. Heat it up and you're done. See how crazy easy that was?
If you love this Cashew Cream of Mushroom Soup as much as I do, make sure to give it a 5-star rating in the comments below!
Cashew Cream of Mushroom Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 cups raw cashews
- 1 teaspoon olive oil
- 20 ounces mushrooms, chopped
- ½ onion, minced
- 2 cloves garlic, minced
- 2 teaspoons sea salt, or more, to taste
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- 4 cups water, divided
Instructions
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking)2 cups raw cashews
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium-high, add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more.1 teaspoon olive oil, 20 ounces mushrooms, ½ onion, 2 cloves garlic, 2 teaspoons sea salt, 1 teaspoon thyme leaves, ½ teaspoon black pepper
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them in your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
Thank you for this fab recipe! One question: Can this be frozen. This makes a LOT, and there are only two of us. I’d love to be able to freeze it if it’s possible. Thanks again!
Yes this freezes well!
This is so delicious. I added some sautéed mushrooms and onions at the end. Great recipe ro make your own.
Absolutely beautiful soup, unbelievably easy recipe. This is going in my favourite recipe rotation 🫶 thank you so much for creating and sharing this!!!
Enjoyed this cream of mushroom soup alternative! Made a few adjustments to the recipe after reading the comments. To avoid the off-putting color once you blend the cooked mushrooms I wound up chopping them really small and didn’t blend them. Also used a whole bunch of fresh thyme
for simmering (removed before serving) and veggie stock for more flavor. Yummmy – will be making this again.
This was a wonderful soup. It was smooth and velvety with a wonderful earthy hug. I added a little more thyme than in the recipe and instead of raw garlic I upped the amount of garlic and roasted it beforehand instead of leaving it raw. It was heaven. Not too strong, just enough to complement the soup. It created quite a lot of soup. Next time I would make half the recipe if we weren’t having company and it would still last a few meals.
Hi Kristin, I found your site because I’m looking for a dairy free (preferably cashew based!) Cream of mushroom soup to make green bean casserole for Thanksgiving. My question is do you think this recipe would serve well in this application? I’m not sure how thick the soup is as is.
Also, have you ever frozen soup? I’ve had good luck freezing cashew-based soups in the past but just wondering your thoughts for a make ahead situation. Thanks in advance.
Yes, it works great in a green bean casserole! I have a recipe for that here: https://www.theendlessmeal.com/healthy-vegan-green-bean-casserole/ The recipe uses the Magic Mushroom Sauce, which is very similar to the soup.
I haven’t tried freezing the soup. But you can make it at least 3 days ahead of time!
Gorgeous soup will do again
Very filling and very tasty
Truly very good! Rich, creamy and delicate. Fast to make, too.
Thank you so much !!! 🙂 ?
I made this and OMG it was so delicious I was literally licking my bowl. I only took 20 minutes to make. This is going to be a staple from now on.
This sounds delicious! I just purchased 3 pounds of Cremini mushrooms. Can I make a large let batch and freeze some?
Mushrooms don’t generally freeze well so I don’t recommend it. 🙂
So nice and easy…5Star.
Tasted delicious!
That’s so great to hear!
Amazing! You really need a good blender for this or it won’t be smooth. I sauteed some extra mushrooms and jalapenos and tossed it on the top when it was done. Some crispy onions would be amazing thrown on top as well.
Great Recipe!!
Yes, it’s true. A high powered blender is best for this recipe. 🙂
Just fabulous! Rather than transfer it to a pot for heating, I ran the soup program in my Vitamix. Thank you, this will be a repeat meal.
That’s a great idea!
WOW! Delicious! Simple! Quick! Healthy! What more could you ask for! Grand slam! I added white summer truffle salt and sautéed mushrooms as a topping for texture.
Awesome! So happy you like the recipe!
I just made this and added roassted peppers I had on hand. And I used Oregano because I was out of Thyme. Amazing!
Good additions!
I noticed you said you use a Vitamix blender. Do you use the soup program setting? Also, is there a reason why you chose to use water instead of vegetable stock or broth? Just curious about that one.
I use the ‘power boost” setting on mine. I would suggest using whatever the highest setting on yours is. 🙂
Delicious! Thank you…
You are very welcome!
It’s quite thick, needs more water added in the last step in my opinion – an extra cup or two on top of the recipe – or more! Thyme could be reduced slightly to 75%, it’s a tad bit strong. I made a double batch and blended up 50%, then the other 50%. Nearly smoked my 20 year old blender! Lol! Had to put it outside for half an hour to cool down before I finished the second half. Might be time for a vitamix…
Hi!
I’m on my detox diet looking for recipes, and come across your site, and i just cant wait to cook this, It looks so yummy and creamy, the way I like it! Is this recipe OK for people on detox? Thanks 🙂
There are lots of different types of detox so I can’t say for sure. It is a very healthy recipe that uses only real ingredients so I suspect it will be fine. Best to check that the ingredients in the soup are allowed on your detox program. 🙂
I use this cream of mushroom recipeI to make pasta con’ broccoli. We love it, and it please my daughter’s vegan stomach.
I’m so happy to hear it was a hit!
What a great idea to use for a creamy pasta sauce!
I noticed this soup has a high sodium content. If I don’t add salt will that lower the content considerably. Otherwise, looks like an amazing recipe and I would like to try it.
It will!
I loved the flavor of this soup but the dull grey color of it was a real turn off. How do you get it to look whiter? I used white mushrooms.
The color is a bit grey. If you cook the onions less (so they are transparent, not golden) that will help keep the soup whiter. 🙂
I used cremini mushrooms and came out grey and thought it was because I used the brown mushrooms. Good to know it happens with white too. I think only garnish will help. 🙂
I am so thankful you shared this recipe! My husband loves it and I’m sure I am going to fake out my family with the green bean casserole I plan to use this in. I’m vegetarian but cannot eat dairy. My daughter is Vegan. My father is allergic to almonds. So many people to please and this recipe is wonderful. It turned out thick and creamy and extremely satisfying!
That’s so fantastic! It’s so great when everyone at the table is happy!!
I am so thankful you shared this recipe! My husband loves it and I’m sure I am going to fake out my family with the green bean casserole I plan to use this in. I’m vegetarian but cannot eat dairy. My daughter is Vegan. My father is allergic to almonds. So many people to please and this recipe is wonderful. It turned out thick and creamy and extremely satisfying!
Very sweet from the cashews and if I put salt it just seemed like two flavors fighting. The texture on my soup didn’t look as creamy as yours, in fact mine was grainy. Any advice?
Did you use raw cashews? Or did they have sugar in them? I’ve made variations of this mushroom soup for years but have never noticed a sweet flavor. I do use a Vitamix for blending the soup which makes it really creamy. If your blender is not blending the cashews well, you can try straining the soup through a fine mesh sieve to remove any graininess. 🙂
Looks Yummy and Delicious mushroom soup recipe, will try it soon!
I hope you like it as much as I do!
I thought I would never be able to eat cream of mushroom soup again but thanks to your recipe I can. I followed the recipe exactly and it’s perfect!
That makes me so happy to hear! Hooray!
Yum! I’m enjoying this for supper right now with some warm, buttered bread. I’ve made soup out of your magic mushroom sauce before – but I love this recipe with the thyme. Thanks!
I love that you beat me to making soup out of the magic mushroom sauce! Great minds think alike!
This looks stellar! I never actually grew up eating a lot of white creamy soups aside from clam chowder. I do love a good creamy and hearty soup, especially one with lots of vegetables, and mushrooms are a favorite of mine!
Me too! I’m sure it’s why I love cream-based soups now. While I’ll order them when I eat out, I can’t bring myself to make them at home. I love coming up with healthy ways to mimic my fav unhealthy recipes!