How To Make Vegan Cream Of Mushroom

You can make vegan cream of mushroom soup that’s just as rich, creamy, and comforting as the classic version, and it’s honestly easier than you think.
 
Making vegan cream of mushroom starts with simple plant-based swaps, like using cashews or oat milk instead of heavy cream, and it comes together in about 30 minutes.
 
I’ll show you exactly how to make vegan cream of mushroom soup from scratch with deep, savory mushroom flavor and a silky smooth texture.
 
In this post, we’ll cover the best mushrooms to use, how to build that creamy base without dairy, and a few pro tips so your vegan cream of mushroom turns out perfect every time.
 
Let’s get into the kitchen and start cooking.
 

Why You’ll Love Making Vegan Cream Of Mushroom Soup

This vegan cream of mushroom recipe skips the dairy but keeps all the cozy, earthy goodness you crave.
 
You get that velvety mouthfeel and umami punch without a drop of cream or butter.
 
Here’s why this version of vegan cream of mushroom becomes a staple in your meal rotation.
 

1. It’s Surprisingly Creamy Without Dairy

The secret to a luscious vegan cream of mushroom is blending soaked cashews with vegetable broth.
 
Cashews break down into a super smooth, neutral cream that mimics heavy cream beautifully.
 
You can also use coconut milk or oat milk, but cashews give the most authentic, rich texture.
 
This makes your vegan cream of mushroom taste indulgent while staying completely plant-based.
 

2. Mushrooms Do the Heavy Lifting for Flavor

To make vegan cream of mushroom that isn’t bland, you’ve got to brown the mushrooms properly.
 
Cremini or baby bella mushrooms offer the deepest, most meaty flavor for this soup.
 
Searing them in a hot pan with a little olive oil brings out their natural nuttiness and savory notes.
 
That golden-brown crust is where all the magic happens in vegan cream of mushroom.
 

3. It’s Versatile for So Many Meals

This vegan cream of mushroom works perfectly as a standalone soup with crusty bread.
 
You can also use it as a sauce over roasted vegetables, pasta, or grain bowls.
 
It thickens nicely, so it doubles as a base for casseroles or a gravy for mashed potatoes.
 
Learning how to make vegan cream of mushroom opens up tons of easy weeknight dinners.
 

How To Make Vegan Cream Of Mushroom Soup Step By Step

Ready to make vegan cream of mushroom at home?
 
Follow these simple steps to get that creamy, dreamy bowl of goodness.
 

1. Gather Your Ingredients for Vegan Cream Of Mushroom

You’ll need about one pound of cremini mushrooms, sliced.
 
Grab one medium yellow onion, three garlic cloves, and two tablespoons of olive oil.
 
For the creamy base, use half a cup of raw cashews (soaked in hot water for 15 minutes).
 
You’ll also need three cups of vegetable broth, one teaspoon of fresh thyme, and salt and pepper to taste.
 
Optional but delicious: a splash of white wine and a tablespoon of nutritional yeast for extra cheesy flavor.
 
These simple ingredients make the best vegan cream of mushroom soup.
 

2. Sauté the Aromatics and Mushrooms

Heat the olive oil in a large pot over medium-high heat.
 
Add the sliced mushrooms and let them cook undisturbed for about 5 minutes so they brown nicely.
 
Stir in the onion and garlic, then cook for another 5 minutes until everything is soft and fragrant.
 
This step builds the savory foundation for your vegan cream of mushroom.
 
If you’re using wine, pour it in now and let it cook off for a minute.
 

3. Blend the Creamy Cashew Base

Drain the soaked cashews and add them to a blender with one cup of the vegetable broth.
 
Blend on high until completely smooth, which should take about 60 seconds.
 
This is your creamy dairy-free milk that will make the vegan cream of mushroom velvety.
 
Set this aside while you finish the soup base.
 

4. Simmer and Combine Everything

Add the remaining two cups of vegetable broth to the pot with the mushrooms and onions.
 
Stir in the fresh thyme and nutritional yeast if you’re using it.
 
Bring the soup to a gentle simmer and let it cook for 10 minutes so the flavors meld.
 
Pour in the blended cashew cream and stir until fully combined.
 
Let the vegan cream of mushroom simmer for another 5 minutes, then season generously with salt and pepper.
 

5. Blend for a Smooth or Chunky Texture

For a silky smooth vegan cream of mushroom, use an immersion blender right in the pot.
 
Blend until you reach your desired consistency, leaving some mushroom pieces if you like.
 
Or, you can leave the soup chunky and just stir in the cashew cream.
 
Both ways taste amazing, so it’s totally up to your preference.
 
Taste one more time and adjust the seasonings before serving.
 

Pro Tips For The Best Vegan Cream Of Mushroom

These little tricks will take your vegan cream of mushroom from good to restaurant-worthy.
 
First, don’t rush the browning step because that deep color equals deep flavor.
 
Second, use a high-speed blender for the cashews so you get a truly smooth cream.
 
Third, add a squeeze of lemon juice at the end to brighten up all the rich flavors.
 
Finally, if you want an even thicker vegan cream of mushroom, stir in a tablespoon of flour or cornstarch slurry.
 

So, How Do You Make Vegan Cream Of Mushroom?

You make vegan cream of mushroom by sautéing mushrooms and aromatics, blending soaked cashews with broth for creaminess, and simmering everything together until thick and velvety.
 
It’s a simple process that delivers a decadent, dairy-free soup full of earthy mushroom flavor.
 
Whether you’re vegan, dairy-free, or just looking to try something new, this recipe will absolutely hit the spot.
 
So grab your mushrooms and cashews, and enjoy a warm bowl of homemade vegan cream of mushroom tonight.
 
Happy cooking.