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Vegan Cream of Mushroom Soup

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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes


  • 1 tbsp vegan butter
  • 1 cup diced yellow onion
  • 6 cups cremini mushrooms
  • 3 garlic cloves, minced
  • 1 cup raw cashews, soaked overnight
  • 3 tsps vegan worcestershire
  • 2 tsp fresh thyme (1tsp dried)
  • 1/3 cup dry white wine
  • 1 can full fat coconut milk
  • 4 cups vegetable stock
  • Salt/Pepper as needed


  1. In a large pot heat vegan butter over medium heat and add mushrooms.
  2. Sauté for 5 minutes until soft and fragrant. Remove two cups of mushrooms, set aside.
  3. Now add the chopped onion and cook for an additional 3-5 minutes.
  4. Once the mushrooms have shrunk and begun to release moisture, while the onion starts to brown, reduce heat, add the minced garlic, thyme, and vegan Worcestershire. Saute for an additional 3 minutes.
  5. Once most of the of moisture is absorbed, add in white wine and simmer for 5 minutes.
  6. Then add in coconut milk, vegetable stock, salt/pepper. Stir to combine the soup and then bring to a simmer.
  7. Add the soaked cashews to a high power blender with about 2 cups of the mixture and blend until smooth.
  8. Now add the remaining soup to the blender in segments and then pour back into the pot.
  9. Cook uncovered for at 20 minutes. The soups should reduce slightly and gain a thicker consistency. Add additional broth if desired.
  10. Toss in the mushrooms you remove earlier to add texture. Garnish with thyme and serve warm.


* If you don’t have time to soak cashews, simply place in boiling water for 7-10 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Cuisine: Lunch/Dinner/Appetizer


  • Serving Size: 4