Last Updated on August 3, 2026 by Tanya
There’s nothing quite like a bowl of rich, creamy soup to warm you up on a chilly day — and this Vegan Creamy Mushroom Soup delivers all that comfort without a drop of dairy. Ready in under an hour, it’s silky, deeply savoury, and made with a cashew-cream base that even committed dairy-lovers won’t question.
I have to say this is honestly my absolute favourite soup! I made this soup for my non-vegan friends and family, and they were surprised it wasn’t made with real cream! The savoury mushroom flavour with the rich, creamy texture is the perfect combination. In this recipe I used both shiitake and brown mushrooms to add depth of flavour- I always come back to this combo because the shiitake brings a deeper, more savoury note than button mushrooms alone. This soup is not only vegan but also gluten-free and full of healthy fats and protein.
Ingredients
- Cashews– Natural cashews are a game-changer in plant-based cooking! When blended well, they create a creamy consistency, replacing milk or cream in recipes. They also have a subtle sweetness that balances out the savoury flavours of the mushrooms. I recommend soaking them in hot water for at least 15 mins or more, and blending them with a small amount of water in a high-powered blender like a to make them as smooth as possible.
- Shiitake and brown mushrooms– I like mixing different types of mushrooms to add different textures to this soup, and I particularly like shiitake mushrooms due to their bold flavour. But you could experiment with a combination of brown, button, or even portobello mushrooms.
- Soy sauce-Soy sauce adds extra depth to the savoury flavour of the mushrooms.
- Plant-based cream-I used ‘Oatly’ single cream as it is my favourite brand but other plant-based creams such as soy cream would work well.
- Fresh parsley– adds some colour and a fresh, earthly flavour. You can try other fresh herbs such as coriander or thyme.
FAQs
Yes — swap the cashews and cashew cream for coconut milk or coconut cream instead. Use it in place of both the soaked cashew mixture and the plant-based cream for a nut-free version that’s just as rich and creamy.
Store in an airtight container in the fridge for up to 4 days.
Yes — this freezes well for up to 2 months. Note that the texture may be slightly less smooth after thawing; blend briefly or stir well when reheating.
Crusty bread or a slice of sourdough is perfect for dipping — see the toasted bread in the photos above.
Related
Looking for other recipes like this? Try these:
Ingredients
- Approx 10 shiitake mushrooms, sliced
- Approx 10 brown mushrooms, sliced
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 vegetable stocks (I use vegetable ‘stock pots’)
- Half cup raw cashews, soaked for around 15 mins in boiling water
- 1 large tablespoon soy sauce
- Half cup dairy free milk, unsweetened
- 3 tablespoons of plant-based cream of choice
- 1 small handful of fresh parsley, chopped
Instructions
- Heat oil in pot over a medium heat
- Add chopped onions and minced garlic. Saute for a few minutes until softened
- Add chopped shiitake and brown mushrooms. Add soy sauce. Cook over medium heat and stir regularly for around 10 mins until mushrooms are cooked well.
- While cooking blend the soaked cashews and a small amount of cold water. Blend until mixture is smooth and creamy (around a minute). Your may need to add more water to achieve this.
- Add salt, black pepper and vegetable stock to mushrooms, stir.
- Add dairy free milk and blended cashew mixture, stir
- Cover pot with lid and allow to cook another 10-15 mins.
- Add fresh parsley and stir.
- Ladle soup into serving bowls. Add extra vegan cream and extra fresh parsley (optional). Enjoy!