This divine Vegan Cream of Mushroom Soup hugs you with warmth and deliciousness. This is a super simple, eight-ingredient recipe, and you can make it gluten-free and oil-free.
If you've been missing the delicious, creamy flavor of a cream of mushroom soup since you went dairy-free, here's the recipe to satisfy that craving and more besides: my vegan Cream of Mushroom Soup.
This really is comfort food in a bowl. It's thick and creamy and rich and fragrant and it gives you that perfect warm and gooey feeling you need, say, after the worst possible day at work when the only thing that can comfort you is imagining the look on your boss's face when you hand in your resignation.
But before you rush in to do that, try this soup instead, and you might just start picturing yourself signing copies of your bestseller on 101 ways to deftly handle the boss from hell and get a promotion. Problem solved. 😉
How to make the best vegan cream of mushroom soup
Here's what I do: I make a roux of flour, much as you'd do with a traditional cream of mushroom soup, and then I add in some creamy cashew milk.
The most important part to remember with this recipe, as you would with any, really, is to build in layers of flavor to ensure that you end up with an awesome dish. And to keep the flavors close to the real stuff. Cashew cream or milk makes the best substitute for dairy cream in this recipe, because it tastes the closest, and it also doesn't add a strong flavor that wouldn't be in the original recipe like, say, coconut milk would. You can use almond milk too, and it would be fine, although I really prefer the cashew.
If you are nut-free, I'd recommend using an unsweetened soy milk or any nondairy milk that's thick and not too watery.
This recipe is simple as they come, with just eight ingredients, besides the salt and pepper: mushrooms, a smidgen of oil, onions, garlic, flour, sage or thyme, a good vegetable stock and nutmeg. And if you want to picture your boss turning green with envy over your perfect abs when you're throwing your resignation at him or her, you can make this recipe free of oil (although it won't be free of healthy fats) by sauteeing your onions and mushrooms in vegetable stock.
What do you serve with the vegan cream of mushroom soup?
This recipe doesn't need much to make it a meal to remember, but serving a crusty French bread on the side won't hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on Pinterest to keep up with my latest recipes, or subscribe to my free email updates.
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Vegan Cream of Mushroom Soup Recipe
Vegan Cream of Mushroom Soup
Ingredients
- 1 teaspoon extra virgin olive oil (or 2 tablespoon vegetable stock for an oil-free version)
- 1 medium white or yellow onion (cut into a very fine dice)
- 1 large clove garlic (minced)
- ½ pound button mushrooms (sliced thinly or chopped)
- 1 teaspoon thyme or sage
- 3 tablespoon unbleached all purpose flour (for a gluten-free version, use 2 tablespoon rice flour)
- 3-4 cups vegetable stock
- Salt and ground black pepper to taste
- ¼ cup cashews
Instructions
- Blend the cashews with 1 cup of the vegetable stock and set aside.
- In a saucepan, heat the oil or vegetable stock. Add the onions and garlic along with a pinch of salt and ground black pepper. Saute, stirring frequently, until the onions turn translucent but do not brown. It is important that you cut the onions really fine so they just melt into the soup.
- Add the mushrooms. At this stage you can add a splosh of white wine for more flavor, if you wish. Saute the mushrooms over medium-high heat until they are tender, about 5-8 minutes.
- Add the thyme or sage, stir to mix, and then add the all purpose flour or rice flour. Mix well and let the flour cook for a couple of minutes, stirring frequently to let it cook evenly.
- Add a cup of the vegetable stock, stirring vigorously as you do so to avoid any lumps from forming. You can also use a whisk to mix at this stage. Add one more cup of stock, continuing to stir, and when it comes to a boil, stir in the blended cashew milk.
- Once the soup comes to a boil, you can thin out with more stock to get it to the consistency you like. Check for seasoning and add more salt and pepper as needed. You can also add a tablespoon of soy sauce for more flavor, unless you want to be soy-free.
- When the soup comes to a boil, stir, and turn off. Serve hot.
Anonymous
Really nice!
Ashley
Could you substitute the cashews with cashew milk? Just curious how that could be incorporated into the recipe and if you think any other adjustments should be made if doing that sub. Either way, I can’t wait to try this!
Vaishali
Cashew milk might make it a bit thin. You can add more flour to the roux to compensate.
Kirstin Hagglund
I used fresh ground almond butter from the grocery store because where I shop you can buy it in bulk and this was an amazing recipe!
Vaishali
So happy you loved it! Happy to hear it worked with almond butter.
Sharon
I followed your recipe to the letter. The only different thing I did was after it was all prepared and cooked. I found it a little too watery although I used only about 3 cups of stock, one of which is blended with the cashews. So I removed a cup of the soup and put it in the blender to purée and then returned it to the pot. Then it was perfect having a thicker consistency and there were still plenty of mushroom slices left in the soup. It required 3/4 tsp of salt toward the end of cooking. Delicious, thank you.
Laura
The best mushroom soup I've ever made and possibly the best soup I've ever made! I made it for my soup club at work and everyone loved it and requested the recipe! Will make again, definitely! Thank you!
Vaishali
That's so lovely to hear, Laura. Happy you enjoyed the soup!
Marci
Sooooo good. I used half of the recipe to make a vegan green bean casserole (with fresh green beans) and it was the best ever!
Vaishali
So happy you loved it, Marci!
JoEllen
I just made this and i am so pleased. I used portobello mushrooms, i pureed the onions in the broth. This is the most flavorful mushroom soup. Thank you for sharing!!!
Vaishali
Awesome, happy to hear you enjoyed it!
Heidi
Delicious! I used 1 TBSp cornstarch mixed with cold broth instead of the flour. Thanks so much for the recipe!!
Vaishali
Nice way to make it gluten-free. So happy you enjoyed the soup, Heidi.
Ari
We are a family with a lactose intolerance. Finding this recipe has been a game changer for the Thanksgiving holiday.
Vaishali
Ari, so happy to hear!
Sydney
After looking everywhere for vegan cream of mushroom soup, I decided to look for recipes to make my own for green bean casserole. I came upon your recipe and it is fantastic! So happy to have found this recipe thank you! I added it to the casserole and even had some leftover for a yummy bowl of soup. YAY!
Vaishali
Awesome, so happy to hear, Sydney!
Rosalie McDermid
This is a great recipe! We will be using it in a green bean casserole for holiday meals but my husband had a cup for lunch and loved it!
Vaishali
So happy you loved it!
Rox
Best soup i’ve ever made! Thank you!
Vaishali
Awesome!
Patty Eilers
This was a simple and tasty recipe. I ended up blending it with an immersion blender because the onions, even though they truly were finely diced, overpowered the texture. Note that I used 1/2 tsp sage and 1/2 tsp thyme and I did not add anything beyond the ingredients called for.
Thank you for a vegan cream of mushroom soup?
Vaishali
So great to hear, Patty! Thanks for the feedback.
Bruceann
This is my go to recipe for vegan cream of mushroom soup. I use the stems I pop off of mushrooms. I save and freeze them and when I have enough it’s soup time.
For me the prep time is more like 20 to 30 mimutes.
Vaishali
Hi Bruceann, yes, the prep time will differ from person to person. So happy you enjoyed the soup!
Debbie
Oh man - this was perfect! I will add a splash of wine next as suggested. I made it pretty much as written (used thyme - might try sage next time. I added 1 teaspoon of Tamari and 1 teaspoon of TJs Mushroom & Co multi purpose umami seasoning blend. This was is definitely a keeper and is going into the rotation. Thank you so much. My 1st try at mushroom soup and I couldn’t be happier with the result.
Vaishali
Awesome, so happy you loved it!
Nancy L
I don't eat cashews (or peanuts). Is there a substitute?
Vaishali
Hi Nancy, you can use oat milk and increase the amount of flour to 4 tablespoons.
Jessie
This recipe is great! A new go to 🙂 I used half shiitake mushrooms
Vaishali
So happy you loved it!
Zoe
This is hands down the best soup I’ve ever had/made!! I’ve been making it every other week or so, and I wouldn’t say I’m a huge mushroom person.
Only modification is that I add a couple of new potatoes to give it some heartiness. I use a mix of dried sage and thyme for the herbs.
Thanks so much for such a great recipe!
Vaishali
So happy you loved the soup, Zoe!
Skylar
Can it be made without flour?
Vaishali
Yes, you can try reducing the quantity of liquid. Cashew itself acts as a thickener so you should be fine.
Jessica
Just made it - delicious! Might add some rice to make it more of a meal.
Vaishali
So happy you loved it. 🙂
Mel
I made it for my boyfriend and my family, and they all loved it!!! I also thought it was amazing, nutritious, and very filling. Definitely trying more recipes from here.
Vaishali
Awesome, so lovely to hear. Thanks, Mel.
Vaishali
Mel, so happy you loved it.
Melissa
This was Excellent!!!
Vaishali
So happy you loved it.
Kim
Help? I am trying to make this for my vegan daughter in law. How does the Cashews in veg stock go to cashew milk? Just throw them in a processor and go?
Vaishali
Step 1 of the recipe--blend the cashews with the veg stock until smooth. Use a blender for best results.
Speck
Recipe is amazing as is!
Vaishali
Wonderful to hear!
eilish
Love this soup!! I added a dash of nutritional yeast and soy milk to make it a tad creamier and cheesier. yum.
Vaishali
Sounds delicious!
Dorothy
I tried this and it was delicious! I used the splash of white wine and I did add a tablespoon of tamari. It was quick and easy to make, which is also nice.
Vaishali
Awesome, so happy to hear!
Jordan
This is an unbelievable soup. I put in a dash of apple cider vinegar instead of the wine. It's so good!
Vaishali
Sounds great. So happy you loved it!
Michelle
Awesome soup. I added brown lentils because I was hungry! 😃
Vaishali
Sounds great. 😊 so happy you loved it.
Ashley Cramer
This soup is amazing! I'm not vegan, but my daughters are. I generally don't like their version of recipes as well as the "normal" version, but not so with this soup. This is now my go-to recipe for cream of mushroom soup whether they are going to be home for dinner or not!
Maggie's mom
Adopt complete compassion and follow your daughter's footsteps!!!
Vaishali
Ashley, that is so great to hear. Thanks for letting me know.
A
Can I check if the recipe calls for fresh or dried thyme/sage and if there are any other herb substitutes I could use.
Vaishali
Hi, this recipe uses dried herbs. You can sub with fresh herbs--use 1 tbsp of fresh herbs. You can use rosemary or marjoram.
Ken Schelberg
Vaishali,
Unbelievable recipe. We LOVED IT! Thanks so much. BTW, I used roasted cashews and it came out great. I just wish I made a double batch.
Anonymous
Where it says 1/4 cup cashews, does that mean cashew milk or raw cashews?
Vaishali
Raw cashews!
Cindy
Apparently I’m allergic to cashews. Can I use canned white beans puréed instead?
Vaishali
Yes but you can expect a change in flavor and will also need more liquid.
Frankie
This is a really nice recipe, I doubled the recipe and switched out the cashew milk and added a can of coconut milk. We all really enjoyed it.
Vaishali
So happy you liked it, Frankie!
Lyn
Absolutely perfect! From start to finish quick and easy and sooo delicious. My husband is practically drinking it right now.
Vaishali
Lyn, happy to hear you and your husband loved the soup. 🙂
Eliane
I was nervous trying a non dairy version but this was Delish!!! Definitely making this a staple in our house. Super easy and tastes great. I recommend the addition of soy (or tamari if gluten free)
Vaishali
So happy you enjoyed it, Elaine!
Nicki
I am absolutely FLOORED at how delicious this soup was!! It has quickly become a new staple, and I’ve added potatoes, celery and broccoli to it for a heartier meal! The *only* thing I added was some mushroom powder for some extra umami flavor, but otherwise followed the recipe to a T. Delicious!
Vaishali
So happy to hear, Nicki!
Cody
Can you tell me how much volume this recipe makes? I'm planning on using this as a part of another recipe
Cathy
This was absolutely delicious! To make it extra creamy, I blended it at the end. I will absolutely be making this again!
Cathy
This soup was absolutely delicious! To make it extra creamy, I blended it all together in the end. I will absolutely make this again!
Vaishali
Awesome, so happy you made it Cathy!
Jo
Can this soup be frozen?
Vaishali
Yes, in a freezer safe container. Thaw and reheat before serving.
Judy
I made this for a backpacking trip - will dehydrate it - I doubled the recipe, used rosemary and marjoram instead of thyme and added almost an entire bottle of hot sauce - OH YUMMM!
Vaishali
So happy you loved it!
Meredith
This recipe was so easy and delicious! I was lazy and just used cashew milk I already had in the fridge and it’s still creamy and smooth. I shared it with so many people bc I was so impressed!