This cashew soup is so rich and creamy that it tastes like it’s loaded with heavy cream – BUT it’s surprisingly 100% dairy-free! Earthy, umami-rich mushrooms meld with the creamy base made from blended cashews, sautéed onions, aromatic thyme, and savory garlic.
The velvety goodness of this soup will have you double checking the ingredients for the heavy cream! A steamy bowl is as soothing and heartwarming as sitting in front of a crackling fireplace. It’s a super comforting prelude to a hearty dinner, but delicious enough for any weeknight meal, too!
Ingredients needed
This cashew soup is made from just a handful of simple ingredients. This is what you need:
- Raw cashews: Soaked to soften and then blended to make the most luscious soup without the heavy cream.
- Olive oil : To sauté the onion, garlic, and mushrooms.
- Mushrooms : Add an earthy, umami rich element to the soup.
- Onion : For sweet undertones.
- Garlic : Adds savory depth and warmth.
- Seasonings : Black pepper, sea salt, and thyme leaves season this soup to perfection.
- Water : For achieving the perfect consistency.
Toppings
Cashew soup is versatile to pair well with a variety of toppings, and it’s a great way to customize the flavor. Here are our top picks to make it your own:
- Croutons: Add some garlic parmesan croutons on top!
- Drizzle: For a little luscious touch, finish it off with a drizzle of truffle oil, or use olive oil or a chili oil for richness and depth.
- Mushrooms: Add some extra cooked mushrooms – or make some garlic bacon mushrooms to top it off!
- Heat : Sprinkle some chili flakes if you like some subtle heat, or add some jalapeños.
- Fresh herbs : A little parsley, chives, or cilantro adds a little burst of freshness.
- Citrus: A squeeze of lemon or lime juice adds a bright and zesty flavor.
- Nuts: Some chopped cashews on top add a bit of crunch.
- Chickpeas: Crispy roasted chickpeas make a tasty soup topper!
What to serve with cashew soup
Soup’s best friend is bread! Make a no yeast bread with herbs and cheese, or pair this soup with a sriracha apple grilled cheese for contrasting flavors and textures.
For a crisp contrast, make a spring mix salad or a wild rice arugula salad on the side. Some garlic roasted carrots , sweet potato wedges or crispy roasted potatoes make a delicious side.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Make extra to enjoy delicious, comforting weekday lunches. This soup freezes well, so you can also stash some in the freezer for later!
Can I use this creamy cashew recipe for a green bean casserole?
We have this vegan green bean casserole recipe you can use that also has a savory, cashew-based creamy sauce.
Can I use any other type of nut?
Cashews are softer than other nuts, which is why they can work so well to make a cashew cream that makes the soup’s consistency so velvety. Other nuts, like almonds or walnuts, won’t blend up to the same consistency.
Cashew Soup with Mushrooms Recipe
- Pin
Ingredients
- ▢ 2 cups raw cashews
- ▢ 1 tablespoon olive oil
- ▢ 20 ounces mushrooms (chopped)
- ▢ ½ onion (minced)
- ▢ 2 cloves garlic (minced)
- ▢ 2 teaspoons sea salt (or more, to taste)
- ▢ 1 teaspoon thyme leaves
- ▢ ½ teaspoon black pepper
- ▢ 4 cups water (divided)
Instructions
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking) 2 cups raw cashews
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium, add the onion, and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more. 1 tablespoon olive oil, 20 ounces mushrooms, ½ onion, 2 cloves garlic, 2 teaspoons sea salt, 1 teaspoon thyme leaves, ½ teaspoon black pepper
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them into your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More dairy-free soup recipes
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
Best Thai Chicken Soup
Coconut Lentil Soup
Tomato Carrot Soup
Cashew Soup with Mushrooms Recipe
Ingredients
- 2 cups raw cashews
- 1 tablespoon olive oil
- 20 ounces mushrooms , chopped
- ½ onion , minced
- 2 cloves garlic , minced
- 2 teaspoons sea salt , or more, to taste
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- 4 cups water , divided
Instructions
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking) 2 cups raw cashews
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium, add the onion, and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more. 1 tablespoon olive oil, 20 ounces mushrooms, ½ onion, 2 cloves garlic, 2 teaspoons sea salt, 1 teaspoon thyme leaves, ½ teaspoon black pepper
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them into your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
Notes
https://www.theendlessmeal.com/cashew-cream-of-mushroom-soup/
This cashew soup is so rich and creamy that it tastes like it’s loaded with heavy cream – BUT it’s surprisingly 100% dairy-free! Earthy, umami-rich mushrooms meld with the creamy base made from blended cashews, sautéed onions, aromatic thyme, and savory garlic.
The velvety goodness of this soup will have you double checking the ingredients for the heavy cream! A steamy bowl is as soothing and heartwarming as sitting in front of a crackling fireplace. It’s a super comforting prelude to a hearty dinner, but delicious enough for any weeknight meal, too!
Ingredients needed
This cashew soup is made from just a handful of simple ingredients. This is what you need:
- Raw cashews: Soaked to soften and then blended to make the most luscious soup without the heavy cream.
- Olive oil : To sauté the onion, garlic, and mushrooms.
- Mushrooms : Add an earthy, umami rich element to the soup.
- Onion : For sweet undertones.
- Garlic : Adds savory depth and warmth.
- Seasonings : Black pepper, sea salt, and thyme leaves season this soup to perfection.
- Water : For achieving the perfect consistency.
Toppings
Cashew soup is versatile to pair well with a variety of toppings, and it’s a great way to customize the flavor. Here are our top picks to make it your own:
- Croutons: Add some garlic parmesan croutons on top!
- Drizzle: For a little luscious touch, finish it off with a drizzle of truffle oil, or use olive oil or a chili oil for richness and depth.
- Mushrooms: Add some extra cooked mushrooms – or make some garlic bacon mushrooms to top it off!
- Heat : Sprinkle some chili flakes if you like some subtle heat, or add some jalapeños.
- Fresh herbs : A little parsley, chives, or cilantro adds a little burst of freshness.
- Citrus: A squeeze of lemon or lime juice adds a bright and zesty flavor.
- Nuts: Some chopped cashews on top add a bit of crunch.
- Chickpeas: Crispy roasted chickpeas make a tasty soup topper!
What to serve with cashew soup
Soup’s best friend is bread! Make a no yeast bread with herbs and cheese, or pair this soup with a sriracha apple grilled cheese for contrasting flavors and textures.
For a crisp contrast, make a spring mix salad or a wild rice arugula salad on the side. Some garlic roasted carrots , sweet potato wedges or crispy roasted potatoes make a delicious side.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Make extra to enjoy delicious, comforting weekday lunches. This soup freezes well, so you can also stash some in the freezer for later!
Can I use this creamy cashew recipe for a green bean casserole?
We have this vegan green bean casserole recipe you can use that also has a savory, cashew-based creamy sauce.
Can I use any other type of nut?
Cashews are softer than other nuts, which is why they can work so well to make a cashew cream that makes the soup’s consistency so velvety. Other nuts, like almonds or walnuts, won’t blend up to the same consistency.
Cashew Soup with Mushrooms Recipe
- Pin
Ingredients
- ▢ 2 cups raw cashews
- ▢ 1 tablespoon olive oil
- ▢ 20 ounces mushrooms (chopped)
- ▢ ½ onion (minced)
- ▢ 2 cloves garlic (minced)
- ▢ 2 teaspoons sea salt (or more, to taste)
- ▢ 1 teaspoon thyme leaves
- ▢ ½ teaspoon black pepper
- ▢ 4 cups water (divided)
Instructions
- Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking) 2 cups raw cashews
- Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium, add the onion, and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more. 1 tablespoon olive oil, 20 ounces mushrooms, ½ onion, 2 cloves garlic, 2 teaspoons sea salt, 1 teaspoon thyme leaves, ½ teaspoon black pepper
- Transfer the mushrooms to your blender. Drain and rinse the cashews and put them into your blender. Add 3 cups of water and blend on high until very smooth.
- Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
