Name: Dairy Free Cream of Mushroom Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3/4 cup Raw Cashews; 3/4 cup Water; 3 tbsp Dairy Free Butter; 1 1/2 lb Cremini Mushrooms, Sliced; 1 medium Yellow Onion, Finely Chopped; 4 cloves Garlic, Minced; 1 tsp Fresh Thyme Leaves; 3 tbsp All Purpose Flour; 1 tbsp Soy Sauce; 4 cups Vegetable Broth; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tsp Fresh Lemon Juice; 2 tbsp Fresh Parsley, Chopped

Creamy soups were one of the first things I missed when I stopped eating dairy. Most versions in restaurants or cans rely heavily on heavy cream or milk to get that rich texture.

That is why I created this homemade dairy free cream of mushroom soup. It gives you all the comfort of the classic dish without upsetting your stomach.

Instead of using heavy cream, I make a quick and silky cream using soaked cashews. It blends right into the broth and creates a wonderful, velvety consistency.

The browned mushrooms give the soup a deep, savory flavor that feels so satisfying on a chilly evening.

It is simple to make in one pot, and you can easily enjoy a warm bowl for lunch or dinner.

Why This Recipe Is a Keeper

Rich and Creamy – Cashew cream creates an ultra-velvety texture that rivals any traditional heavy cream soup.

Deep Umami Flavor – Browning the cremini mushrooms and adding soy sauce builds an incredible savory depth in every spoonful.

The Best Texture – Blending just a portion of the pot gives you a smooth base with plenty of tender mushroom bites.

Pure Dairy-Free Comfort – You get all the classic comfort of traditional cream of mushroom soup without touching any real dairy.

Here’s What You’ll Need

For the Cashew Cream

3/4 cup Raw Cashews
3/4 cup Water

For the Soup

3 tbsp Dairy Free Butter
1 1/2 lb Cremini Mushrooms, Sliced
1 medium Yellow Onion, Finely Chopped
4 cloves Garlic, Minced
1 tsp Fresh Thyme Leaves
3 tbsp All Purpose Flour
1 tbsp Soy Sauce
4 cups Vegetable Broth
1 tsp Salt
1/2 tsp Black Pepper
2 tsp Fresh Lemon Juice
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Cover the cashews with boiling water and let them soak for 15 minutes. Drain, then blend with 3/4 cup fresh water on high until completely silky, about 1 to 2 minutes. Set the cashew cream aside.

Step 2

Melt the butter in a large Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook for 8 to 10 minutes, stirring only occasionally, until their liquid has evaporated and they are deeply browned.

Step 3

Reduce the heat to medium and add the onion. Cook for 5 minutes until soft, then stir in the garlic and thyme and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the mushrooms and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Stir in the soy sauce, then slowly pour in the broth while stirring and scraping up the browned bits from the bottom of the pot.

Step 5

Bring the soup to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.

Step 6

Transfer about 2 cups of the soup to a blender along with the cashew cream and blend until smooth. Pour it back into the pot and stir well. This keeps the soup creamy while leaving plenty of tender mushroom pieces.

Step 7

Season with the salt, pepper and lemon juice, then simmer for 2 more minutes. Serve hot topped with fresh parsley.

Recipe Tips

Let the Mushrooms Brown Without Stirring

When you first put the sliced mushrooms into the pot, resist the urge to move them around constantly. They will release a lot of liquid first, which needs to cook away before true browning can happen.

From my experience, leaving them completely alone for several minutes allows them to develop a deep golden color. That deep color is what builds a rich, savory foundation for the entire soup.

Soak Your Cashews in Very Hot Water

If you do not have a high-speed blender, soaking the cashews is a step you cannot rush. Make sure the water is boiling hot when you pour it over them so they soften all the way through.

I’ve found that giving them a full 15 to 20 minutes makes them blend into a silk-like cream. This prevents your soup from having any gritty cashew pieces at the bottom of the bowl.

Add the Broth Slowly to Prevent Lumps

After you stir the flour into the vegetables, do not pour all the vegetable broth into the pot at once. Pour in just half a cup first while stirring constantly.

My favorite trick here is to create a smooth paste with that first splash of liquid. Once that paste is smooth and lump-free, you can pour in the rest of the broth with zero clumps.

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