Vegan Cream of Mushroom Soup with Cashew Cream - Vegan

This Vegan Cream of Mushroom Soup with Cashew Cream is a luscious, hearty bowl of comfort that will warm you up on any chilly day. With a rich and creamy texture achieved through blended cashews, this soup offers a delightful depth of flavor from sautéed mushrooms, garlic, and thyme.

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Temps de préparation 20

Temps de cuisson 30

Temps total 50

Type de plat Soup

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 pound mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

4 cups vegetable broth

1 cup raw cashews

2 cups water

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1/4 cup fresh parsley, chopped

Instructions

Soak raw cashews in water for at least 2 hours.
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute.
Add sliced mushrooms, dried thyme, salt, and black pepper; cook until mushrooms are browned and tender, about 7-10 minutes.
Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to blend the flavors.
Drain the soaked cashews and blend with 2 cups of water until smooth to create cashew cream.
Stir in the cashew cream, nutritional yeast, and lemon juice into the soup. Simmer for another 5 minutes.
Use an immersion blender to blend the soup to your desired consistency, or carefully blend in batches in a regular blender.
Serve hot, garnished with fresh parsley.

Nutrition (per 100g)

Keyword cashew cream, comfort food, creamy soup, dairy-free, easy meal, fall recipe, gluten-free, healthy soup, high fiber, immune boosting, low cholesterol, mushroom soup, nutritious, plant-based, quick recipe, savory soup, vegan

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Vegan Cream of Mushroom Soup with Cashew Cream – Vegan