This simple, creamy and savory one-pot vegan cream of mushroom soup is full of richness and flavor. It is sure to fill your kitchen with the most comforting aromas, and it's the perfect soup to warm you up when you need it most. Plus it is dairy-free, gluten-free and paleo!
The idea for this vegan cream of mushroom soup originally came while I was developing my green bean casserole. Most traditional casseroles call for creamy soups, so I made a cashew cream/mushroom base as a non-dairy substitute. I sampled it before mixing it into the casserole and immediately knew it would be a winner all by itself as a delicious cream of mushroom soup!
You can adjust the amount of water in the soup to control the thickness, and the fresh mushrooms and savory blend of spices make it absolutely out of this world. Enjoy it with a side of herb roasted root vegetables, a shredded Brussels sprouts salad or some easy almond flour crackers for dipping!
I am always so excited when a recipe that feels special and comforting comes together quickly and easily, and this one did just that. It is definitely a crowdpleaser and is a great vegan recipe option for holidays like Thanksgiving and Christmas.
Ingredients
A homemade vegan cream of mushroom soup recipe might sound intimidating, but take a look at this ingredient list...it's actually really short!
- Onion - You can use either yellow or white onion in this dish. I like to dice the onion small so it distributes into every single bite.
- Garlic - I use five fresh garlic cloves for this recipe. I love how the garlic combines with the mushrooms for incredible, savory flavor. If you're a big garlic fan, try adding roasted garlic (oven-roasted or using the air fryer).
- Seasonings - With fresh garlic, onion and mushrooms in this soup, I want the seasonings to be simple and aromatic. I use dried thyme (fresh thyme works too), ground black pepper and salt for the perfect flavor.
- Mushrooms - Since they're the star of the show, you won't be surprised that we're using a lot of mushrooms! Trim and quarter or slice 24 ounces of fresh mushrooms. Use any of your favorite varieties...you can even mix and match different mushrooms for more texture. I typically go with baby bella mushrooms, cremini mushrooms or white button mushrooms for this soup.
- Homemade Cashew Cream - This is the vegan secret ingredient! Cashew cream is how I easily add creamy, silky, thickened texture to my plant-based recipes.
- Extra virgin olive oil
- Water - There is so much depth of flavor in this creamy soup that vegetable broth is really not necessary. Vegetable broth often varies depending on the brand so I prefer to use water and control the flavors on my own.
Note that while most traditional cream of mushroom soups contain all purpose flour, this one is completely flour-free so it is an excellent gluten-free version. It also does not use any white wine, full-fat coconut milk or coconut cream.
How to Make Dairy-Free Cream of Mushroom Soup
When I said this is an easy recipe, I meant it!
- Slightly caramelize the onions. Add oil to a 5.5-quart dutch oven over medium heat. Add the onions and salt and sauté for 10-15 minutes until golden and slightly caramelized.
- Add minced garlic, thyme and pepper. Sauté for another five minutes over low heat.
- Add mushrooms and sauté over medium heat. Sauté for 30 minutes until they release their juices and start to sear slightly. Stir occasionally.
- Add water and bring to a boil. Then simmer on low for 10 minutes, stirring occasionally.
- Add cashew cream. Cashew cream is a mixture of raw cashews, water and salt blended together (see more below). Stir well to fully incorporate the cream into the soup, then serve hot!
Homemade Cashew Cream
The creaminess of this soup comes from a batch of my homemade cashew cream which could not be easier to make! It's done by soaking cashews overnight (or in boiling water for my quick-soak method), then blending them with filtered water until smooth. That's it! Learn more about how (and why!) to soak cashews as well as why cashews are so great for vegans.
With the cashew cream, there is no need for almond milk (or any other plant-based milk) or coconut cream.
If you're nut-free, don't worry...you can still make this vegan creamy mushroom soup! Simply swap cashew cream for my easy sunflower seed cream sauce. It is nut-free and just as tasty!
How to Store
Once fully cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to five days. The soup can be frozen for up to three months.
All About Mushrooms
Did you know mushrooms aren't even veggies, but technically fungi?! Mushrooms are low in calories and sodium and contain no fat or cholesterol. They're high in dietary fiber, B vitamins and riboflavin.
They are also a good source of niacin, copper, selenium, potassium and pantothenate. Mushrooms also soak up vitamin D when exposed to sunlight, just like humans do (source). Mind blowing!
Look for firm, well-shaped mushrooms that do not have any spots or slime on them. According to the Produce for Better Health Foundation, you can store mushrooms in the refrigerator in their original container or paper bag for up to one week. However, I always achieve the best results with fresh mushrooms, so I try to use them within a day or two.
This creamy vegan mushroom soup is rich and comforting with the absolute best flavor...all while being vegan (no meat, eggs, or dairy!), gluten-free, paleo, refined sugar-free and soy-free. It's a super nutritious dish not just for the mushroom lover, but for everyone to enjoy!
I hope you make it and tag me on Instagram so I can see your delicious bowl of soup. You can also leave a review below to help anyone else who may want to try this great recipe! Finally, sign up for my newsletter to receive easy, delicious and nutritious plant-based recipes right to your inbox. Enjoy!
More Mushroom Recipes
- Creamy Vegan Garlic Mushroom Fettuccini
- Easy Restaurant-Style Sauteed Mushrooms
- Vegan Green Bean Casserole
- Instant Pot Vegan Mushroom Risotto
- Vegan Thai Coconut Curry Soup with Zoodles
- Red Wine Spaghetti with Mushrooms and Parsley Pesto
- Garlic & Chive Roasted Vegetables
- Quinoa Stuffing
- Vegan Mushroom-Walnut Balls
- Mushroom & Walnut Tacos with Mango Avocado Salsa
Easy Vegan Cream of Mushroom Soup (Gluten-Free)
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This simple, creamy and savory Vegan Cream of Mushroom Soup is made without dairy or gluten and is sure to fill your kitchen with comforting aromas.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, finely diced
- 1 teaspoon fine salt
- 5 large cloves fresh garlic, peeled and minced
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 24 ounces mushrooms, trimmed and thinly sliced or diced (baby bella, white button or any mix of your favorite varieties)
- 4 cups filtered water
- 1 batch of homemade cashew cream (1 cup soaked raw cashews + ½ cup filtered water + ¼ teaspoon salt)
Instructions
- Add oil to a 5.5-quart dutch oven over medium heat. Add the onions and salt and sauté for 10-15 minutes until golden and slightly caramelized.
- Add minced garlic, thyme, pepper and sauté another 5 minutes over low heat.
- Add mushrooms and sauté over medium heat for 30 minutes, stirring occasionally, until they release their juices and start to sear slightly.
- Add water and bring to a boil. Then simmer on low for 10 minutes, stirring occasionally.
- Add cashew cream and stir well to fully incorporate.
- Serve hot.
Notes
For added protein add a can of white beans, drained and rinsed.
Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to five days. Freeze for up to three months.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
Linda P. says
This is just the soup recipe I needed. It reminded me of my grandmother's cream of mushroom soup. So delicious, and easy to make. This soup is savory and flavorful, and tasted just as good as a leftover lunch idea. At least, that's what I heard, since my husband finished it! Thanks, Elaine, this is a keeper for sure.
Elaine Gordon says
Thank you so much, Linda! I'm so happy to hear that! And honored it reminded you of a special family recipe 🙂
All the best, Elaine
Jessica says
Love, love, love! This mushroom soup is so delicious! I love mushrooms and making this soup has been a game changer!
Elaine Gordon says
Thank you so much, Jessica! So happy to hear you enjoyed it so much. I'm a mushroom lover as well so I get the enthusiasm 🙂
Beth says
This is such a delicious cream of mushroom soup recipe. I'm not vegan, but this one looked so good, I had to try it. It's one of the best soups I've made all season.
Elaine Gordon says
That is SO sweet - thank you so much! I love to hear this. Thank you for taking the time to review.
Lisa says
I made this soup and loved it! My daughter keeps a dairy free diet so i am making this the next time she comes over.
Elaine Gordon says
Yay! So happy to hear you enjoyed and plan to make again for your dairy-free daughter!
Linda P says
Two years later and I am still making this soup. Winner!
Elaine Gordon says
Linda, this absolutely made my day! 🥰 I love hearing that this soup has been a go-to for you for so long—that’s the best kind of compliment! Thank you for coming back to share, and I hope it continues to be a favorite for many more years. 💛