So, without further ado, I […], […] alternative to Chickpea soup (but equally hearty) would be a Cashew Cream of Mushroom soup, by Vegan […], […] 2. haha, oh I WISH I was that talented. Add 3 cups of water and blend on high until very smooth. Thyme could be reduced slightly to 75%, it’s a tad bit strong. All your childhood lunch dreams blended up into one magic soup. ZZZZING!!!!!!! I decided against drizzling any truffle oil over the soup as it was rich enough as is. , Oh WOW! A. I followed the recipe exactly and it’s perfect! Fancy it up tonight with sprinkles of mushrooms and thyme and serve it to your besties with glasses of chilled wine and lots of good conversation. , oh believe me i am already in love with my vitamix after day 3! Oh and some white pepper. I found your recipe while searching for cashew cream recipes. Cook, stirring often and reducing heat as needed if … . Gluten- and dairy-free, this hearty and healthy soup is pure comfort. I made this delicious Cashew Cream of Mushroom soup on Monday" Cashew Cream of Mushroom Soup – Vegan Sparkles with Rebecca Weller Unfortunately I decided to bake a couple loaves of bread to go along with the soup & hurt my […]. I just purchased 3 pounds of Cremini mushrooms. Thanks! I used fresh herbs and homemade chicken broth as I am not vegan but don’t eat dairy or soy. Let sit for 6 hours or overnight in fridge. The texture on my soup didn’t look as creamy as yours, in fact mine was grainy. Glad to hear you loved it. Amazing! , Oh YAY, I’m so glad to hear you both enjoyed it and I’ll have to give it a try with fresh herbs one day too. You go girl! Design by Purr. Either way, this looks ridiculously good! Prior to veganism I LOVED cream of mushroom […], […] mushroom soup – a raw soup inspired by Vegan Sparkles’ recipe; […], […] by this Vegan Sparkles recipe, my version calls for dehydrator ‘sautéd’ mushrooms, with soft flesh and slightly […], […] by the recipes of Vegan Sparkles and Joy the Baker, though I’m not sure how close their method is to ours – I pretty […], […] and was able to recreate it at home. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. . Mine didn’t come out as creamy, probably because my blender isn’t so powerful, but the flavors are great! As a pretty new vegetarian (since April 2011), I love finding dishes like this that I can make all the time. i just got a vitamix to test for the next 3 months and will try this in a raw version! Dreamy creamy YUMMO! It turned out thick and creamy and extremely satisfying! Great minds think alike! MAY. . Will it store well and reheat well? Cook for about 10 minutes or until the leeks are soft and the mushrooms are cooked down and released their juices. I’ve made variations of this mushroom soup for years but have never noticed a sweet flavor. My co-worker (we take turns bringing non-processed vegan lunches for the sake of time and variety) and I both really enjoyed it. Your soup looks divine! But hey, we're adults now and we can fancy it up. , I’ll be using this recipe for my Christmas Green Bean Casserole. Thanks! I’m so happy to hear you actually made 3 different dishes from the one recipe – and they all sound incredible! Ooh, those changes sound scrumptious, Lisa! Add onion and shallots to pot; season with salt. THanks for sharing this! Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more. My pleasure, Bubbliki, and so great to hear you enjoyed it! My husband asked about caloric intake – do you ever do nutritional breakdowns? Tags: cashew cream soup, gluten free, Soup, vegan, vegan cream mushroom soup, vegan mushroom soup, vegan soup, vegetarian. . I’m so happy to hear you love it as much as I do! This recipe makes enough for two large servings but if you’re wise you’ll make a double batch. Cashew Cream of Mushroom Soup tastes like it's loaded with cream, but it's 100% dairy-free. I also used a large shallot instead of the onion and olive oil instead of the vegan margarine. I made this yesterday and I have to say, I’m impressed. betsy shipley, So happy to hear you love it too, Betsy! Oh, my goodness! oh dear your creamy soups make me wanna eat soup for the rest of my life! , I made this and I absolutely love it! Reduce heat and simmer for 20 minutes. Yes, it's worth mentioning that twice. Guaranteed to bring all the boys to your yard. Yes the rosemary can be quite a strong flavour. And I’d LOVE to share this recipe on VBU. Oh my pleasure, Emma. I also bought some truffle oil yesterday (and some fancy dried mushrooms) as I’m planning on making a mushroom risotto later in the week; do you think a little truffle oil drizzled on top of the soup would be a tasty addition, or would it be too much? I like your style and am so glad you loved it. I’m so happy I could help. One thing I didn’t like was the rosemary – maybe I need to mince the rosemary next time? Add the vegan butter and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated. Had to put it outside for half an hour to cool down before I finished the second half. no grains. Not going to lie, that greyish, mushroom flavored jelly that shlops from a can was a childhood favorite of mine. I never actually grew up eating a lot of white creamy soups aside from clam chowder. Simmer for 60-90 minutes. Reduce the heat to medium-low and add the vegetable broth. , Thanks, it was delicious! . , Fantastic!! Lovely photos! Of course not. Oh, fantastic news, Jenny! Add the mushrooms once the onions are transparent. OK, the half that i don’t DEVOUR myself beforehand… I am that greedy neighbor…. THIS. I love coming up with healthy ways to mimic my fav unhealthy recipes! ★☆ Oh my pleasure, Griff! Place the cashews in a jar and fill the jar with water. Have fun and I’d love to hear how you go with a raw version. How To Make Vegan Cream Of Mushroom Soup: 1 . A high powered blender is best for this recipe. Mushrooms don’t generally freeze well so I don’t recommend it. Love that it’s gluten free too, I find often making this kind of soup requires flour, so it’s nice to see the taste isn’t compromised and the texture looks great. . Of course, I had to google for recipes (like this one here) to help round out the ingredients that the waitress fired off to me. I will definitely give that a try. I’m so happy to hear you all loved it and the teacup idea is adorable! It is incredible! So tell me how you made the bread on the side….I must know! My whole family and boyfriend love this soup and most of them are not vegan/vegetarian. Very sweet from the cashews and if I put salt it just seemed like two flavors fighting. LOVE the idea of you and your co-worker taking turns to bring vegan lunches too. I have a couple of friends with crock pots and limited time, so I’ll be sure to pass it along. While I’ll order them when I eat out, I can’t bring myself to make them at home. If you love simple and tasty recipes that make you feel great, you are in the right place. Once ready to make your soup, drain and rinse them and add them to a high speed blender. I’m so glad they loved it and it’s so much healthier than the canned stuff. Saute some mushrooms, onions, and garlic until everything is nicely browned. In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft. no dairy. SO glad to hear it was amazing! Thanks for the recipe. Post was not sent - check your email addresses! This sounds delicious! But it’s not winter here like it is in Australia so I wasn’t looking […], […] I made Cream of Mushroom soup adapted from this recipe that I found floating around facebook. , Yep, perfect! The first time, amazing, the second not as amazing. Thanks , There are lots of different types of detox so I can’t say for sure. It’s so easy and full of flavour! Fantastic! mushroom. IS. Do you use the soup program setting? 4. Maybe one day! So happy to hear you loved it as much as we do, and you’re so very welcome, beautiful! 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