Ultimate Dairy Free Cream of Mushroom Soup with Cashew Cream

Craving that rich, comforting bowl of cream of mushroom soup but avoiding dairy? Look no further! This recipe for dairy free cream of mushroom soup with cashew cream delivers incredible depth of flavor and velvety texture without a drop of traditional cream or butter. It’s hearty, savory, and surprisingly easy to make from scratch, perfect for cozy evenings or a simple weeknight meal.

Why You Will Love This Recipe

This isn’t your standard canned soup replacement; it’s an upgrade. The secret to the luxurious mouthfeel lies in the homemade cashew cream, which mimics heavy cream perfectly. You get intense, earthy mushroom flavor enhanced by sautéed aromatics and quality vegetable broth. It is naturally vegetarian, easily made vegan, and appeals to everyone, ensuring that nobody misses the dairy.

Ingredients

• 1 tablespoon olive oil or vegan butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 pounds mixed mushrooms (such as cremini and white button), sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour (or gluten-free blend)
• 4 cups low-sodium vegetable broth
• 1 cup raw cashews, soaked in hot water for at least 30 minutes
• 1/2 cup reserved soaking liquid or fresh water (for blending)
• 1 tablespoon nutritional yeast (optional, for extra savory flavor)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Cashew Cream: Drain the soaked cashews and place them in a high-speed blender along with the reserved soaking liquid (or fresh water). Blend until completely smooth and creamy. Set aside.
2. Sauté Aromatics: Heat the olive oil or vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Cook Mushrooms: Add the sliced mushrooms to the pot. Increase the heat slightly and cook until the mushrooms have released their moisture and started to brown, about 10-12 minutes. Stir in the minced garlic, dried thyme, and rosemary, cooking for 1 minute until fragrant.
4. Make the Roux: Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes. This cooks out the raw flour taste and prepares the base for thickening.
5. Simmer: Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until the soup has slightly thickened (about 5 minutes).
6. Blend for Creaminess: Carefully transfer about half of the soup mixture to the blender (or use an immersion blender directly in the pot). Add the prepared cashew cream and nutritional yeast (if using). Blend until very smooth.
7. Combine and Season: Return the blended portion to the pot with the remaining unblended soup (this gives you a lovely balance of texture). Stir well to combine. Heat through gently—do not boil after adding the cashew cream. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Ladle the dairy free cream of mushroom soup with cashew cream into bowls and garnish generously with fresh parsley.

Expert Tips / Pro Tips

• Mushroom Browning is Key: Do not overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown nicely instead of steaming; this concentrates their flavor significantly.
• Soak Cashews Properly: If you forget to soak your cashews in advance, pour boiling water over them and let them sit for 15 minutes. This softens them enough for a silky-smooth cashew cream.
• Adjusting Thickness: If the soup is too thick once cooled slightly, thin it out with a splash more broth or water. If it’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water (a slurry) and stir into the simmering soup until thickened.
• Flavor Boost: For an even deeper umami flavor, add a teaspoon of tamari or soy sauce along with the broth.

Variations & Substitutions

• Mushroom Type: Feel free to use gourmet mushrooms like shiitake, oyster, or porcini (if using dried porcini, soak them and use the strained soaking liquid as part of your broth).
• Gluten-Free Thickening: If you avoid flour, you can omit it entirely. Instead, use 1/2 cup of cooked white beans (such as cannellini) in the blender along with the cashews, or increase the amount of cashews slightly.
• Herb Freshness: Substitute dried herbs with 1 tablespoon each of fresh thyme and rosemary, adding them just before the broth.
• Oil Substitute: For a richer flavor, use vegan butter instead of olive oil when sautéing the onions.

Serving Suggestions

This rich soup pairs beautifully with crunchy textures. Serve it alongside crusty sourdough bread for dipping. It’s also fantastic topped with homemade croutons, or served with a light side salad dressed with vinaigrette to cut through the creaminess. For a more substantial meal, pair it with vegan grilled cheese sandwiches.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably upon chilling due to the cashews. To reheat, gently warm it on the stovetop over medium-low heat, stirring often. You will likely need to whisk in a few tablespoons of water or broth to return it to your desired consistency.

Freezing is possible, but the texture might change slightly upon thawing, becoming slightly grainier. To freeze, cool completely, portion into freezer-safe containers, leaving headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove.

Nutrition Information

Note: Nutritional values are estimates and will vary based on exact ingredient brands and measurements used.

FAQ

Can I make this soup without soaking the cashews?

While you technically can skip the soaking if you have an extremely high-powered blender (like a Vitamix), soaking is highly recommended. Unsoaked cashews result in a gritty, less creamy texture, which defeats the purpose of using cashew cream.

How do I make sure my cashew cream is truly dairy-free?

Raw cashews are naturally dairy-free. Ensure your broth is vegetable broth and that you use vegan butter or olive oil if substituting for dairy butter in the initial sauté step. Nutritional yeast is also a dairy-free enhancement.

Can I skip blending the entire soup?

Yes, if you prefer a chunkier consistency. If you prefer chunky soup, simply blend only the cashew cream component separately. Then, stir the cashew cream into the pot with the sautéed vegetables and broth, simmering briefly until heated through. Keep in mind, blending half the soup creates a superior, uniformly velvety texture.

Dairy-Free Cream of Mushroom Soup with Cashew Cream

A rich, comforting, and completely dairy-free take on the classic cream of mushroom soup, thickened naturally with blended cashews for a luxurious texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Appetizer, Lunch, Soup

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Cashew Cream

• 1 cup raw cashews Soaked in hot water for at least 30 minutes and drained
• 1/2 cup water or more, for blending

For the Soup Base

• 2 tablespoons olive oil
• 1 large yellow onion chopped
• 2 cloves garlic minced
• 20 ounces mixed mushrooms cremini, shiitake, or button, sliced
• 1 teaspoon dried thyme
• 1/4 cup dry sherry optional, for depth of flavor
• 4 cups vegetable broth low sodium preferred
• 2 tablespoons nutritional yeast for cheesy flavor
• 2 tablespoons all-purpose flour or gluten-free substitute
• to taste Salt and black pepper

Method

 

Instructions

1. Prepare the cashew cream: Place soaked and drained cashews in a high-speed blender with 1/2 cup of fresh water. Blend until completely smooth and creamy, adding a tablespoon of water at a time if necessary to reach a thick, smooth consistency. Set aside.
2. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Cook mushrooms: Add the sliced mushrooms and dried thyme to the pot. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 10-12 minutes.
4. Create the roux and deglaze: Sprinkle the flour over the mushrooms and stir constantly for 1 minute. If using, carefully pour in the dry sherry, scraping up any browned bits from the bottom of the pot, and let it cook down for 1 minute.
5. Simmer the soup: Gradually whisk in the vegetable broth until smooth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld. Stir in the nutritional yeast.
6. Blend and finish: Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Add half of the reserved cashew cream and blend until smooth. Return the blended portion to the pot (if using a standing blender). Stir well and add more cashew cream as desired for increased richness. Season generously with salt and black pepper to taste.

Notes

For a deeper mushroom flavor, reserve a few beautifully sautéed mushroom slices before blending to use as a garnish. This soup thickens considerably upon standing; thin with a splash of hot water or broth before reheating if necessary.