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. Made from wholesome ingredients, it's super healthy despite tasting indulgent!
Ingredients
2cupsraw cashews
1tablespoonolive oil
20ouncesmushrooms, chopped
½onion, minced
2clovesgarlic, minced
2teaspoonssea salt, or more, to taste
1teaspoonthyme leaves
½teaspoonblack pepper
4cupswater, 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
If you want to get extra fancy, a little drizzle of truffle oil is amazing.