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This image shows the best creamy vegan mushroom soup. It is in a glass bowl with a streak of cashew cream swirled on top of the soup. in the corner of the bowl you can see sage leaves with a perfectly seared slice of mushroom on top.

Vegan Creamy Mushroom Soup

If you're craving comfort then this creamy vegan mushroom soup is the BEST recipe to make. Ultra smooth and hearty, creamy cashews come together with earthy mushrooms to give your body a nutritional boost while you enjoy this satisfying soup.

Course Soup
Cuisine American, Canadian, vegan
Keyword mushroom soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 371 kcal
Author Megan Kerry


  • 8 cups of sliced mushrooms
  • 1 1/2 cups raw cashews
  • 6 cups of low sodium or salt-free vegetable broth
  • 1 large onion
  • 1 tsp white pepper
  • 1 tsp ground sage
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1/4 cup nutritional yeast
  • 1 tbsp low sodium soy sauce liquid aminos, or tamari.


  1. Preheat a nonstick skillet over medium heat. I love using T-fal for all of my oil-free cooking. There is a large variety of cookware to choose from and I've always had great results.
  2. Slice all of the mushrooms and add them to the hot pan with 1-2 tbsp of water.
  3. Sprinkle the mushrooms with 1 tbsp of low sodium soy sauce, and half of the onion powder, garlic powder, sage, and white pepper.

  4. Stir and cook the mushrooms for 5 minutes, until they have browned.

  5. Remove half of the mushrooms and set them aside to be added back into the soup for texture once it's been blended.
  6. To the remaining mushrooms add the diced onion, remaining spices and additional 1-2 tbsp water.

  7. Water saute the onion and mushrooms until the onion has softened, about 3-5 minutes.
  8. Add the cashews, vegetable broth, onion-mushroom mixture, and nutritional yeast to the blender.
  9. Blend on high speed for 2-3 minutes, until the soup is ultra-creamy. You may need to work in batches, depending on the capacity of your blender.
  10. Transfer the blended soup back to the large soup pot and stir in the reserved sauteed mushrooms.
  11. Taste the soup and add additional sage, white pepper, nutritional yeast, onion powder and/or garlic powder as desired.
  12. Swirl in some additional fresh cashew cream for a gorgeous presentation.

Recipe Notes

**Nutritional information is an estimate only

If you are using a regular blender or food processor be sure to soak the cashews at least overnight before adding them to the soup.

To soak raw cashews:

  1. Add raw cashews to a large bowl
  2. cover with water 2 inches above the cashews
  3. place in the fridge overnight up to 24 hours before making this soup recipe.