Ah, cream of mushroom soup, that staple from our childhood. Of course, the commercial version is full of animal products, and other yukky ingredients. Our version of cream of mushroom soup is vegan, gluten-free, and tastes so much better than the stuff from a can.
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Plus, it can work in casseroles, just like that other stuff! (Try it in our vegan, gluten-free tuna noodle casserole!)
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!
This recipe uses unroasted cashews which, and especially if you want organic (which we do) can get pricey. Fortunately you can get 2 1/2 pounds of organic cashews at Costco for $20!
Thank you! ❤️
*Receipts will come from ISIPP.
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2 1/2 Pounds for $20!
Here’s the recipe.
Gluten-Free Vegan Cream of Mushroom Soup
2 cups raw cashew pieces (we buy the organic cashews from Costco)
3 10oz bags frozen mushrooms (whatever kind you can find – we like both shiitake, and mixed)
1 Tablespoon onion powder
7 cups water
Salt to taste
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 (we 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 vegan, gluten-free tuna noodle casserole!
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I haven’t tried this yet but I can’t wait to!
Ooh, yeah, this is not like soy tofu – it does stand up to heat as in putting it in a curry, etc., but air frying it is an entirely different animal. 🙁