Dairy-Free Cream of Mushroom Soup

PREP TIME 10 mins
Cook Time 40 mins
Total Time 50 mins
Serves 4     adjust servings


  • 1/2 cup raw cashews
  • 16 oz mixed mushrooms (about 4 cups – I used cremini, shitake, and portobello), stems and caps chopped
  • 2 tsp coconut oil
  • 1 medium yellow onion, diced
  • 4 cups vegetable stock
  • 1/2 tsp dried basil
  • 1 tsp sea salt
  • 1/4 tsp pepper


  1. Place cashews in a bowl and cover with 1 cup of water. Soak for at least 2 hours.
  2. Add coconut oil to a large pot and melt over med-high heat.
  3. Add onions and sauté for 2-3 minutes or until translucent.
  4. Add in mushrooms and continue cooking for another 3 minutes.
  5. Lower heat to med-low and cover pot to sweat mushrooms for 5 minutes.
  6. Increase heat to high and add in vegetable stock, dried basil, salt and pepper and bring to a boil.
  7. Reduce heat and simmer, uncovered for 15 minutes.
  8. Remove from heat and let cool for 20 minutes.
  9. Add soup and cashews and soaking water to a blender and blend on high until smooth.
  10. Serve warm.
  11. Will keep for several days in the refrigerator and also freezes well.


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