Cashew Cream of Mushroom Soup
Prep time
Cook time
Total time
From the kitchen of:
Serves: 2-4
  • 450g / 1lb fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button mushrooms)
  • ½ small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 4 cups vegetable broth/stock
  • 1 cup cashews
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp dried oregano
  1. Place cashews in a bowl of water and leave to soak.
  2. In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are translucent.
  3. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes.
  4. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
  5. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 - 30 minutes.
  6. Season with salt and pepper, serve with crusty bread, and prepare for a flavour sensation.
Recipe by Vegan Sparkles with Rebecca Weller at