Cashew Soup with Mushrooms
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This cashew soup is so rich and creamy that it tastes like it’s loaded with heavy cream, but it’s surprisingly 100% dairy-free. Earthy, umami-rich mushrooms meld with the creamy base made from blended cashews, sautéed onions, aromatic thyme, and savory garlic.
This cashew cream of mushroom soup is rich, velvety, and deeply comforting. It’s the kind of soup that feels like a warm blanket on a chilly day. The creamy texture is so luxurious that it’s hard to believe there’s no heavy cream in sight.
The secret is soaked cashews, which blend into an incredibly smooth base that gives the soup its luscious texture. Earthy mushrooms, onion, garlic, and thyme add layers of savory flavor, while a simple handful of ingredients keeps the recipe approachable and easy to make.
I love serving this soup as a cozy weeknight dinner or as a starter for a special meal. It’s simple, satisfying, and proof that a few humble ingredients can come together to create something truly special.
Toppings
Cashew soup is versatile and pair well with a variety of toppings, and it’s a great way to customize the flavor. Here are our top picks to make it your own:
- Croutons: Add some garlic parmesan croutons on top!
- Drizzle: For a little luscious touch, finish it off with a drizzle of truffle oil, or use olive oil or a chili oil for richness and depth.
- Mushrooms: Add some extra cooked mushrooms – or make some garlic bacon mushrooms to top it off!
- Fresh herbs: A little parsley, chives, or cilantro adds a little burst of freshness.
- Chickpeas: Crispy roasted chickpeas make a tasty soup topper!
What to serve with cashew soup
Soup’s best friend is bread! Make a no yeast bread with herbs and cheese, or pair this soup with a sriracha apple grilled cheese for contrasting flavors and textures.
For a crisp contrast, make a spring mix salad or a wild rice arugula salad on the side. Some garlic roasted carrots, sweet potato wedges or crispy roasted potatoes make a delicious side.
Cashew Soup with Mushrooms Recipe
Ingredients
- 2 cups raw cashews
- 1 tablespoon 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, 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 tablespoon 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 into 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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! Light! 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 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! Thanks 🙂
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!
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!