This Vegan Mushroom Soup is so hearty and delicious and it’s dairy free. With delicious flavors from rosemary and coriander, this soup is healthy, low calorie and just as satisfying and creamy. Read on to find out how the soup gets its creaminess.
This recipe came about by accident and wasn’t trying to make a vegan soup. I had some friends coming over for dinner and as it can happen, I was informed one of my guests is lactose intolerant. Well, there went my cream of mushroom soup idea. Or maybe not.
Did you know that you can make a soup thick and creamy without cream?
After having to re-work my recipe, I researched a substitute for making soups as rich and delicious as they are when you add cream. Turns out raw cashews work really well and so does potatoes. I used sweet potatoes in my zucchini and sweet potato soup
and it is so creamy.
Cashew nut substitute
If you don’t want to use nuts of any kind, you can substitute a small potato. Just peel, chop and add in place of the cashews.
I promise, you wont miss the cream in this vegan mushroom soup and those of you who are not able to tolerate dairy and missed out on all those creamy soups, this recipe is for you.
I’ve tried the recipe a few times and this is the best tasting so far. To give the soup texture, I reserve some of the cooked chopped mushrooms before blending the soup. It’s nice to have a bite to the soup and it’s not completely puréed.
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