Cozy Vegan Mushroom Soup with Cashew Cream
Loaded with umami-packed sauteed mushrooms, miso and garlic, this creamy + comforting vegan mushroom soup just might be the easiest one you’ve ever made. Pop everything into the blender with cashews and it’s done!
Equipment
- High Speed Blender
Ingredients
- 4 cups water
- 1 ¼ cups raw cashews
- 2 tablespoons avocado oil or your favourite oil
- 1 pound mushrooms sliced
- 1 medium shallot minced
- 4 cloves garlic minced
- 2 tablespoons shiro (white) miso
- 1 tablespoon tamari or soy sauce gluten free if needed
- 1 ½ teaspoons onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt plus more for seasoning
- 1 teaspoon maple syrup
- freshly cracked pepper
Instructions
- Pop the water and the cashews in the blender to soak as you cook the mushrooms.
- Heat oil in a large skillet over just higher than medium heat. Add mushrooms and cook, undisturbed, for 5 minutes.
- Add garlic and shallot and cook, about 5 minutes more, stirring occasionally, until mushrooms are golden and all the moisture has been evaporated. Season well with salt and pepper.
- Add ⅔ of the mushroom mixture to the blender, along with the miso, tamari, onion and garlic powder, thyme, salt, maple syrup and pepper. Blend on the soup setting until steaming. Taste and adjust salt if necessary.
- No soup setting? If you've got a high speed blender, blend on high until it starts steaming, 4-5 minutes. If you've got a regular blender, just blend on high until smooth, about a minute. Then, pour back into the skillet or a pot and heat on medium-low until steaming.
Notes
This soup keeps well in the fridge! Just reheat with a little splash of water to loosen it up.