Dairy Free Cream of Mushroom Soup

A bowl of cream of mushroom soup garnished with thyme.

5 from 2 votes

Dairy Free Cream of Mushroom Soup

This cream of mushroom soup is made with cauliflower and cashews as the "cream" base, but is so rich and creamy no one will guess it's not the real thing! Make as a substitute for condensed soup in recipes, or enjoy as a creamy side soup.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 110kcal

Author: Michelle Miller

Ingredients

1/3 cup cashew butter (or 1/2 cup cashews soaked in water overnight)
1 cauliflower medium (7-8 inches in diameter), chopped into florets
1 tablespoon avocado oil
1/2 yellow onion chopped finely
2 cloves garlic minced
2 cups mushrooms sliced thinly (any variety you love)
3-4 cups vegetable broth or chicken broth
1 teaspoon dried thyme (or sub 1 tablespoon fresh thyme)
sea salt and black pepper to taste

Instructions

Use a steamer basket to steam cauliflower over medium-high heat for 15 minutes, until very tender.
In a dutch oven or large soup pot, add the avocado oil and heat over medium heat. Add the onions and garlic, and sauté for 10-12 minutes until very soft.
Into the pot, add the mushrooms and continue to sauté for another 5 minutes. Season the mushroom and onion mixture with salt and pepper.
Add cauliflower, cashew butter, and 1/4 cup of vegetable broth to a blender. Process until very smooth and creamy. This step is key to a very creamy soup base, so once you think it’s done, continue to process for another minute or two. *This is best done in a blender, not a food processor, to make the sauce as creamy and smooth as possible.
Add the cashew cauliflower “cream” into the soup pot, and stir to combine.
Season the soup with salt, pepper, and fresh thyme.
The soup is ready to be use as a substitute for condensed cream of mushroom soup at this stage. Use the soup immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
To serve as soup, thin the soup out with more vegetable broth until the desired consistency is reached.

Notes

How to Serve Creamy Mushroom Soup

Many comfort foods recipes use a cream soup as a base. Thanksgiving casseroles, like the popular green bean casserole with fried onions, use a condensed cream of mushroom soup. Have this on hand before the holidays and sub it for the canned version!

For 1 can of traditional cream of mushroom soup: Substitute 1 1/4 cups of this homemade mushroom soup. Thin with vegetable broth to reach the desired consistency, if necessary.

As a side or starter: Serve bowls of cream of mushroom soup as a starter to meal. For a light lunch or dinner, serve this soup alongside a protein-rich salad or sandwich.

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