Vegan Cream of Mushroom Soup


This Vegan Cream of Mushroom Soup is a vegan take on the classic, and is so easy to make! Cream of mushroom soup is such a comfort food! I am obsessed with all things mushrooms and buy a variety every week! So this idea came to me on a cold rainy day. It is so easy to veganize this classic with just a simple swap of cream with homemade cashew milk (or coconut milk if theres a nut allergy) and a good veggie broth!








  • 16 ounces sliced crimini mushrooms
  • 8 ounces shiitake mushrooms
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp avocado oil (divided)
  • 8-10 fresh thyme sprigs, finely chopped
  • 4 cups veggie broth (or 5 cups filtered water + 1 tbsp vegan bouillon paste)
  • 1 cup raw cashews (soaked in hot water for Atleast 10 minutes) + 1 1/2 cups filtered water; this is going to make your cashew milk. (f you need an alternative 1 1/2 cups of full fat coconut milk FROM A CAN will work too.)
  • Rustic bread for serving (gluten free optional)


  • Large pot
  • Blender or food processor
  • Medium sized pan




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  1. Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add onion & sauté for 2 to 3 minutes until softened then add garlic & cook for 2 minutes. Add mushrooms and 2 tsp chopped thyme, cook for 7 minutes.
  2. Add veggie broth (or water + 1 tbsp bouillon paste) mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper.
  3. Cover and allow to simmer for 10-15 minutes, while occasionally stirring.
  4. Meanwhile in a high speed blender combine 1 cup soaked cashews & 1 1/2 filtered water. Blend on high for 1 minute.
  5. Reduce heat to low, then pour cashew milk straight from blender to soup (no straining needed) stir in cashew milk. Allow to gently simmer for 5-7 minutes on low heat.
  6. This part is optional: you can keep the soup as is… or blend half the amount of soup in a blender by carefully ladling the soup into your blender and blending intil smooth then pouring back into the pot. I like the bit of creaminess and thickness it gives to the soup while still having the slices of mushroom in there too!
  7. Lastly (also optional) bring a pan to medium heat, add 1 tbsp avocado oil and add whole shiitake & or oyster mushrooms, frequently tossing them around. Season with salt and pepper and cook for 5 minutes or until golden.
  8. To serve, top soup off with sautéed whole mushrooms, sprinkle of thyme & a side of rustic toasted bread


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