Summary: We absolutely adore this at our house! It tastes just like the Cream of Mushroom soup you remember as a child - only better! And way better for you! And it's so easy to make! Here's the recipe!

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We absolutely adore this at our house! It tastes just like the Cream of Mushroom soup you remember as a child – only better! And way better for you!

And it’s so easy to make! Here’s the recipe:

Gluten-Free Vegan Cream of Mushroom Soup

2 cups raw cashew pieces
3 10oz bags frozen organic mushrooms (whatever kind you can find – we like both shiitake, and mixed)
1 Tablespoon onion powder
7 cups water
Salt to taste

vegan cream of mushroom soup

Put the cashews, the onion powder, and half the water in a blender, and blend on high for 3 minutes, or until creamy.

Pour cashew mixture into a large soup or other pot (I use our 6 qt enamel-coated dutch oven!), and stir in the rest of the water, and the mushrooms (you don’t even have to thaw them, just dump them in frozen!)

Heat over medium heat, stirring frequently, until mixture comes to a simmer. As soon as it starts simmering, remove from heat, salt to taste, and enjoy!

This recipe makes a good amount of soup, but trust me, it will get eaten up pretty quickly – it’s so good!

Note: This soup serves as the foundation for our gluten-free, vegan tuna noodle casserole, which we’ll post soon!

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