Creamy Vegan Mushroom Soup (Ultra Rich, Dairy-Free)

If you’ve ever craved a bowl of cozy, velvety soup and assumed it had to involve cream, this recipe is here to prove you wrong. Creamy Vegan Mushroom Soup delivers that luscious, restaurant-style texture—without dairy—by using a smart blend of sautéed mushrooms, aromatics, and creamy cashews. The best part? The flavor tastes deeply savory and “slow-cooked,” even though the steps are simple and practical.

This creamy vegan mushroom soup is packed with umami from mixed mushrooms, a hint of white wine, and a secret weapon: miso paste. Together, they build a rich, earthy broth that feels indulgent while still being plant-based and nourishing.

Ingredients

Ingredient	Amount / Quantity
Dried porcini mushrooms (optional)	1 oz (28 g)
Room-temperature water (for soaking, optional)	1 1/2 cups (360 mL)
Fresh mushrooms (mixed variety: cremini/shiitake/oyster/maitake)	16 oz
Extra virgin olive oil	1 tablespoon
Large sweet onion, finely chopped	1
Garlic cloves, finely chopped	8
Vegan butter (or more olive oil)	2 tablespoons
Kosher salt	To taste
Freshly cracked black pepper	To taste
Dry white wine	1/2 cup (120 mL)
Bouquet garni (rosemary, thyme, bay leaves)	1 rosemary sprig + 2 thyme sprigs + 2 bay leaves
Vegetable broth	3 cups (720 mL) (or 4 cups if skipping mushroom stock)
Raw cashews	1/2 cup (70 g)
White miso paste (or red miso)	1 tablespoon
Soy sauce or tamari	1 tablespoon
Dijon mustard (optional)	1/4 teaspoon
Fresh chives and/or parsley, chopped	Small handful

Timing

• Prep Time: 20 minutes (includes chopping + optional soaking)
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes (about as quick as many weeknight pasta dinners, but way cozier)

If you make the optional mushroom stock, you’ll add soaking time—but it’s mostly hands-off.

Step-by-Step Instructions

Step 1: Optional—Make Quick Mushroom Stock

If using dried porcini (highly recommended for extra umami), place them in a bowl and cover with 1 1/2 cups room-temperature water. Set a smaller bowl on top to keep them submerged and soak for 30 minutes until softened.
Tip: Room-temperature water pulls out flavor without making the mushrooms rubbery.

Step 2: Strain and Clean the Rehydrated Mushrooms

Scoop out the soaked mushrooms and strain the soaking liquid through a fine mesh sieve to catch sediment. Reserve the strained liquid as your mushroom stock. Rinse the rehydrated mushrooms in fresh water a few times, agitating with your hands, until no grit remains. Slice and set aside.
Tip: That last tablespoon of soaking liquid often holds the most sediment—leave it behind.

Step 3: Prep the Fresh Mushrooms Properly

Slice cremini and shiitake (remove shiitake stems). Tear oyster or maitake into strips by hand and discard tough ends.
Tip: Tearing delicate mushrooms creates rustic edges that caramelize beautifully.

Step 4: Sauté Onion and Garlic for a Flavor Base

Heat a Dutch oven or soup pot with olive oil over medium-high heat. Add chopped onion with a pinch of salt and sauté for 4–5 minutes until soft and glossy. Add garlic and cook 1–2 minutes until fragrant.
Tip: Stir often—garlic browns fast and can turn bitter if scorched.

Step 5: Cook the Mushrooms Until Deeply Savory

Add vegan butter (or more olive oil). Once melted, add fresh mushrooms and the sliced rehydrated mushrooms (if using). Cook for about 5 minutes until softened. Season with salt and pepper at the end.
Tip: Salt at the end helps mushrooms brown first instead of steaming too early.

Step 6: Deglaze with White Wine

Pour in the dry white wine and scrape up browned bits from the bottom of the pot (that’s concentrated flavor!). Simmer 3–4 minutes until the alcohol smell fades and the liquid reduces slightly.
Tip: This step adds brightness and complexity—don’t skip unless you must.

Step 7: Simmer with Broth and Bouquet Garni

Add mushroom stock (if using) plus vegetable broth (use 4 cups broth total if skipping stock). Add the bouquet garni, bring to a boil, then cover and reduce to a simmer for 15 minutes.
Tip: Keeping the herbs bundled makes it easy to remove them later—no leaf fishing.

Step 8: Blend Part of the Soup for Creaminess

Scoop out ⅓ to ½ of the soup (about 2 ½ cups), including some mushrooms but not the bouquet garni. Blend with cashews, miso, and soy sauce/tamari until smooth (start low, then go high).
Tip: Blending only part keeps a creamy texture while still giving you satisfying mushroom pieces.

Step 9: Finish, Thicken, and Season to Taste

Stir the blended mixture back into the pot. Simmer 5–10 minutes until slightly thickened and flavors deepen. Taste and adjust salt and pepper. Add Dijon mustard if you want a gentle pop of acidity. Remove bouquet garni.
Tip: Miso and soy sauce add saltiness—taste before adding extra salt.

Step 10: Serve and Garnish Like a Pro

Ladle into bowls and finish with chopped chives and/or parsley. Add a tiny drizzle of good olive oil if you want extra richness.
Tip: A final drizzle helps carry aroma and makes the soup feel “chef-y” with zero effort.

Nutritional Information

Approximate values per serving (based on 4 servings):

• Calories: ~260 kcal
• Protein: 8 g
• Carbohydrates: 18 g (Sugar: 6 g)
• Fat: 18 g (Saturated: 4 g)
• Fiber: 3 g
• Sodium: Varies (depends on broth + miso/soy sauce)

Notable benefits:

• Mushrooms contribute antioxidants and B vitamins.
• Cashews add creaminess plus healthy fats.
• Miso brings umami depth with fermented flavor complexity.

Healthier Alternatives

• Lower fat: Reduce cashews to 1/3 cup and blend longer for smoothness. You’ll still get a creamy mouthfeel.
• Oil-free option: Sauté onions and mushrooms with splashes of broth instead of oil/butter (you’ll lose a bit of richness, but the miso helps).
• Gluten-free: Use tamari instead of soy sauce and confirm your broth is gluten-free.
• Nut-free: Replace cashews with silken tofu (about 1/2 cup) for a creamy blend—still vegan and high-protein.

Serving Suggestions

Make this soup feel like a full meal with simple pairings:

• Crusty bread or garlic toast for dipping into that creamy broth.
• A crisp green salad with lemony vinaigrette to balance the richness.
• Roasted vegetables (broccoli or cauliflower) for an extra hearty dinner.
• For a cozy vibe, serve with a warm mug of herbal tea or sparkling water with lemon.

If you love mushroom-forward comfort food, you might also enjoy a creamy garlic mushroom pasta or a vegan “stroganoff”-style skillet.

Common Mistakes to Avoid

• Not cleaning rehydrated mushrooms: Dried mushrooms can hold grit. Solution: Rinse repeatedly after soaking until water runs clear.
• Crowding the mushrooms: Overcrowding leads to steaming. Solution: Use a wide pot or sauté in batches for better browning.
• Over-salting early: Miso and soy sauce are salty. Solution: Season lightly, then adjust at the end.
• Blending the bouquet garni: Herbs + bay leaves don’t blend well. Solution: Remove or avoid scooping them into the blender.

Storing Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth if it thickens too much.
• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.
  Tip: Soups with blended cashews can thicken after chilling—this is normal and easily fixed with a little broth.

Conclusion

This creamy vegan mushroom soup is the kind of recipe that makes plant-based cooking feel luxurious and effortless. You get deep mushroom flavor, a silky texture from cashews, and that irresistible savory kick from miso and herbs—all in one comforting bowl. Whether you’re making it for a weeknight dinner or meal-prepping cozy lunches, it’s a satisfying, repeat-worthy staple. Try it once, and you’ll see why this soup earns a permanent place in your rotation. If you make it, leave a comment with your favorite mushroom mix—and don’t forget to rate the recipe and subscribe for more cozy vegan comfort food.

FAQs

Q1. Can I make creamy vegan mushroom soup without wine?

Yes. Replace the wine with extra vegetable broth and add 1–2 teaspoons of lemon juice at the end for brightness.

Q2. What mushrooms are best for vegan mushroom soup?

A mix is ideal—cremini for body, shiitake for umami, and oyster/maitake for texture. Even all cremini will work, but mixed mushrooms make it more complex.

Q3. How do I make this soup gluten-free?

Use tamari instead of soy sauce and double-check your vegetable broth and miso label for gluten-free certification.

Q4. Can I substitute cashews for something else?

Yes. Use silken tofu for a nut-free creamy blend, or try sunflower seeds (soaked) for a similar texture.

Q5. Why does my soup taste bland?

It usually needs one of three things: salt, acidity, or time. Add a pinch more salt, a squeeze of lemon, or simmer 5 extra minutes to concentrate flavors.