For some reason the cashew cream was very clumpy. . Cream Of Mushroom Soup, 48p [VEGAN] written by Jack. I plan to roll it out at least once a week until winter is over. As Seen On © Mod By Dom Pty Ltd (ABN 98 165 370 669), 2011-2020. Next, add broth and simmer for 15 minutes, and then add coconut milk within the last 5 minutes of cooking. We get quite a few so we’ll be trying this soon. It is spectacular, to say the least. It was amazing! Reduce heat to medium low and add the vegetable broth. Oh my pleasure, Griff! I’m so happy to hear you all loved it and the teacup idea is adorable! Cornstarch is also an additional, optional ingredient, in case you'd like a thicker soup. In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened THIS. 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. unsweetened almond milk. Thanks for sharing the recipe, it’s definitely soup weather here at the moment. Gluten Free Cream of Mushroom Soup Mix, Dairy Free, Vegan, Shelf Stable Mix by Vivian's Live Again - 3 pack Brand: Vivian's Live Again. It’s best to have it all ready once you start cooking. Leftovers can be stored in the refrigerator for around four days or the freezer for up to three months, and reheat beautifully! I’m pretty sure it’s going to be the greatest thing that ever happened to me. And I’d LOVE to share this recipe on VBU. No, cream of mushroom soup is not vegan. My non vegan friends loved it also. Either way, this looks ridiculously good! It was a dark, stormy day here and this soup made everything better. I have followed your recipe and made the Cashew Cream of Mushroom soup several times. 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? Post was not sent - check your email addresses! I made a lot of soups and this is one of the best thats come out of my kitchen. Ohhh, thank you so much, Lidia! Oh I’m so happy to hear you loved it, Lynne! —Maria Davis, Flower Mound, Texas I have spent many many many moons being apprehensive of cashew cream (mainly bc i have been too cheap to buy cashews), and have never attempted it until i saw your recipe… This soup really does bring all the boys to the yard!This soup is so on point its not even possible! . I also used a large shallot instead of the onion and olive oil instead of the vegan margarine. My co-worker (we take turns bringing non-processed vegan lunches for the sake of time and variety) and I both really enjoyed it. Salt and pepper to … Use this mixture as you would condensed soup in casseroles or any recipe that calls for a 10.5 oz can of condensed cream soup. You can even buy the mushrooms pre-sliced for even further convenience. Speaking of delicious vegan things (see what I did there), I love to make this Mushroom Barley Soup all the time in the Winter. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. You can also make this Mushroom Barley Soup in the Instant Pot, slow cooker, or stovetop. . Gluten- and dairy-free, this hearty and healthy soup is pure comfort. Sending you all huge, dairy-free love. They absolutely loved it. For as long as I can remember, I have loved mushrooms. And the pictures are gorgeous. And my Year 10 Home Economics teacher told me I’d better marry well so I could hire a personal chef. Cream of mushroom soup is one of my favorites! You could try soaking the cashews overnight for a creamier base without a high-speed blender. I used half the ingredients, which was more than enough for 1 person (actually a little too much, but perfect for 2!) In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are translucent. Mmmmmmm! Although cooking mushrooms can sometimes be slightly challenging, this soup recipe is as easy as can be. Thanks for the recipe. If you want to use fresh thyme instead of dry, use 1 … Start by chopping your vegetables and preparing your ingredients. This is certainly an award winning recipe! Slice the mushrooms, dice the onions, and mince the garlic. Blend until smooth and creamy. It’s my absolute pleasure, Sarah! The Simple Veganista also notes that the soup can be served with bread, grains, salad, or additional veggies if you're craving a more hearty meal. Pour into the pan. Allow to simmer for another 20 - 30 minutes. Is it vegetarian? For ingredients, The Simple Veganista says that you'll need mushrooms (duh), but the type is up to you: cremini, white button, shiitake, portobello, etc. , This looks ridiculously good! I will definitely give that a try. L PS. Great way to sneak some veggies into the children. With all these amazing recipes of yours, i’m sure they will be soon , Oh I’m so happy to hear that, Dominique! (and have cuties in your yard) . In the morning, I drained the the cashews and dumped them and some of the cooked stuff into my “travel” blender (it’s one where a travel cup is the container and I got it to make quick smoothies), blended that up, dumped it in with the rest and whisked. this look samazing! I have been missing creamy soups so much since going vegan. Disclaimer and Privacy Policy..  Hosting by WPEngine. I decided against drizzling any truffle oil over the soup as it was rich enough as is. My boyfriend loved it and has been raving about it all week… and he isn’t even vegan. Sautéed mushrooms, battered, fried mushrooms, pickled mushrooms, mushrooms basically in any dish, you get the idea. If you haven’t tried his recipe you are in for a huge treat. It's simple, fast, and flavorful. I started a 10 day cleanse that requires no gluten and no dairy and I stumbled upon this recipe. In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft. Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Add the mushrooms and … How To Store + Reheat. Rich, uber-creamy soup can be fully vegan and it can come together in under an hour! I jump at any opportunity to use mushrooms and this is looking like dinner tonight Loving the ‘sparkles’ by the way! The herbs were a little much for my taste. To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. If you get a particularly hard batch of cashews, they might need a longer pre-soak, Mel. I made this yesterday and I have to say, I’m impressed. Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in covered containers. My 5 and 3 y/o don’t like mushrooms but like mushroom soup from the can. Maybe one day! Wonderfully filling and delicious on this rainy San Francisco day! I then halved the soup and using one half, made a green bean casserole. 1. Of course not. xx, I am cooking my vegan broth right now and since I have used Tal Ronnan’s tomato bisque recipe so many times, I too am using cashew nut cream. Currently unavailable. Ooh, those changes sound scrumptious, Lisa! haha, oh I WISH I was that talented. Psychic! While the soup does get much of its creamy texture with the help of starch, it still contains several dairy-based ingredients. So, without further ado, I […], […] alternative to Chickpea soup (but equally hearty) would be a Cashew Cream of Mushroom soup, by Vegan […], […] 2. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. My pleasure, Kevin, and I’m so happy to hear that you loved it as much as we do! Tags: cashew cream soup, gluten free, Soup, vegan, vegan cream mushroom soup, vegan mushroom soup, vegan soup, vegetarian. So happy to hear you love it as much as I do. There are also so many different varieties, and each has a totally unique flavor and texture. I’ll send you the HTML right meow! I’ve had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes. Any ideas? Then last week I made it for my vegan friends who came over for a dinnerparty. Dreamy creamy YUMMO! In a separate small bowl, whisk the thickening mixture; non dairy milk and … I love mushrooms and am learning how to make heartier dishes out of my old favorites. Sauté … It is EXCEPTIONAL!!! Will also need to start following this page more. xxx. You might come up with some even better additions, in which case let me know so I can try too. Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan … Oh, my goodness! Here’s the link to my post:, Oh FAB, Richgail! No, I try to stay away from the ‘calorie mentality’ and just concentrate on eating wholesome, plant-based foods in controlled portions – although it’s tough to do when it tastes this good! My husband asked about caloric intake – do you ever do nutritional breakdowns? Vegan Mushroom Sauce Tips and Variations. At this point, you can enjoy the soup as is or you can puree it — again, it's totally up to you! I’d love to hear how it is with just nutmeg. Fantastic! I soaked the cashews in cold water in the fridge overnight too. It’s so easy and full of flavour! Enjoy! , Fantastic!! The … , Yep, perfect! Hi Julie! ; Add the mushrooms and golden brown for 5 minutes (photo 2). The first time, amazing, the second not as amazing. So tell me how you made the bread on the side….I must know! It begins with vegan … You’ll also love that it can be on the table in 30-ish minutes. A. I just made this and it was delish! It seems to me that this soup would be great even without the spices. Soooo very comforting. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Oh my pleasure, Michael. Ok people. Good call on the crusty bread! ZZZZING!!!!!!! Would love this recipe for VBU. haha. The soup looked to die! If you're using the cornstarch, now is when you'd make a slurry (a mixture of a liquid and cornstarch which helps to eliminate lumps in the final dish, according to The Spruce Eats), stir it into the soup until it thickens, and finally stir in your chopped herbs. It sure will, Cherry-Ann – you’ll just need to add a little more water while reheating on the stove. Use it as a base for deliciously creamy soups, like this cashew cream of mushroom soup. A simple swap of plant-based milk in place of heavy cream can make this delicious soup entirely vegan. THANX!! There's no need to remove cream of mushroom from your diet, though. I have just made and eaten this. Paleo Cream of Mushroom Soup {Whole30 + Vegan Option} Homemade Paleo Cream of Mushroom Soup {Whole30} This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes!