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Vegan Cream of Mushroom Soup Recipe (For Cooking)

This Vegan Cream of Mushroom Soup Recipe makes about 3 ½ cups!

This Vegan Cream of Mushroom Soup Recipe is great for salads, dipping, and sandwiches! What doesn’t go good with ranch? Lol. So let’s impress our dairy-loving friends with our delicious vegan ranch! The prep time for this meal is only 8 min. and the cook time is 5 minutes of active time and 30 minutes of inactive time.

Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup

Ingredients for this Vegan Cream of Mushroom Soup Recipe:  

  • ½ large head of cauliflower, break into florets
  • 2 tsp. of vegan butter
  • 8 ounces cremini mushrooms, sliced
  • 2 tsp. of gluten-free tamari
  • ½ cup raw cashews *make sure to account for extra time if you don’t have a high speed blender because you’ll want to soak your cashews in warm water for 30 minutes and then drain.
  • 1 cup of unsweetened vegan milk
  • 2 tbsp. of nutritional yeast
  • 1 tbsp. of cornstarch
  • 1 tsp. of dried thyme
  • ½ tsp. of garlic powder
  • ½ tsp. of salt

Instructions for this Vegan Cream of Mushroom Soup Recipe:  

Put your cauliflower florets in a steamer (stovetop pot steamer, rice maker both work fine). Steam until tender, this can take 7-10 minutes.

While your cauliflower florets are steaming, melt your vegan butter in a large frying pan over medium heat. Add in your mushrooms and

Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and gluten-free tamari and cook until tender, 7-10 minutes. Then remove from the heat.

Mix together the cauliflower (after steaming), cashews, vegan milf, nutritional yeast, cornstarch, thyme, garlic powder, and salt in your blender until mixed to a smooth consistency. Add in the mushrooms and the cooking liquid from the pan and pulse your blender until there are small bits throughout.

That’s it! This recipe comes in handy during our vegan Thanksgiving! Green bean casserole is my daughter’s favorite part!

This vegan cream of mushroom soup will stay good in the fridge for 5-7 days or keep for 2 months in the freezer.

*To eat this cream of mushroom soup alone, add in 2 cups of veggie broth to the soup on the stove top over medium heat until heated through, stirring often.

Enjoy!

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Vegan Cream of Mushroom Soup Recipe (For Cooking)
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