This Cream of Mushroom soup will shock you because it’s thick and creamy without any dairy or flours used.
It’s also oil-free and gluten-free, but doesn’t compromise on flavor!
It’s super easy to prepare and so much healthier than what you’ll find in the store.
This recipe can be used meal prepped and stored in the freezer for a quick meal later on.
Why homemade is better
Cream of mushroom soup, from the canned soup aisle in the grocery store, was one of my favorite soups growing up.
It wasn’t the healthiest as it was filled with dairy and preservatives, plus high in sodium!
I remember I use to feel so weighed down after eating it because dairy will do that to you.
This healthy version cream of mushroom soup gives the opposite feeling.
It actually makes me feel great because everything in it is nutritious.
Like anything else, homemade is always best because you know what’s going in your food.
No preservatives, real ingredients and you can control the amount of sodium.
This soup is perfect during cold season because mushrooms help boost your immune system.
Mushrooms have also shown to help prevent certain types of cancer and reduce inflammation.
We should all be eating mushrooms often for optimal health.
Tips for the recipe
For this recipe I use homemade cashew milk and cashew sour cream (recipe below) to give it it’s thick, creamy texture.
Both of these can easily be made from scratch in minutes!
Other non dairy milks will work, but it might change the flavor. I recommend using unsweetened, non-dairy milks with no added flavor.
This Cream of Mushroom recipe makes a big batch so it’s great if you’re feeding more than two or if you love leftovers.
My husband and I both have big bowls of this for dinner, and there is always leftovers for both of us to have for lunch the next day.
You can easily cut the recipe in half or freeze for later what you don’t eat.
Vegan Cream Of Mushroom Soup
- First, soak your cashews for the cashew sour cream. You want to place the cashews in a bowl and fill it with warm water, covering the cashews. Then, set it aside. If you have a high speed blender like a vitamix you do not need to soak them that long, maybe 15 minutes or so. If you don't have a high speed blender I recommend soaking for 2 hours.
- Get all of the other ingredients ready. Mushrooms and onions chopped, cashew milk made (if using homemade) and all of your other ingredients for the soup. You can make the cashew sour cream while the soup cooks.
- On the Instant Pot, turn on the sauté setting. Allow it to heat for a minute or two. Add a splash of oil, water or veggie broth to sauté the onions, garlic and mushrooms. Sauté them until the mushrooms are wilted, stirring frequently for about 5 minutes. Add in the nutritional yeast, tamari and thyme and sauté for another minute or so.
- Next, add in the cashew milk and stir. Put the lid back on the Instant Pot and set the steam release knob to sealing. Then, select the pressure cook or manual setting, turn on low and set for 5 minutes.
- If you haven't already, make the cashew sour cream while the soup is cooking in the Instant Pot.
- When the cooking has finished, allow it to sit and naturally release for 5 minutes. Then switch the release knob to venting for a quick release of the rest of the steam. Open the pot, pour the cashew sour cream in and gently stir all together. Serve immediately or allow it to cool and store for later. It lasts for 3-5 days in the refrigerator and longer in the freezer.
Cashew Sour Cream
- First, you want to soak your cashews for the cashew cream. If you're not using a high speed blender I recommend soaking them for at least two hours. If you have a good blender, like a Vitamix, you can soak for 15-20 minutes and it will be fine.
- Add all the cashew sour cream ingredients to the blender and blend until it's smooth and creamy. Taste it and if you need to add more salt, do so. Then set aside to add to the soup after it cooks.