This ultra-creamy Vegan Mushroom Soup recipe is made with tender creminis, savory herbs, and a velvety cashew cream sauce. A mushroom lover's delight! (Vegan, gluten-free, refined oil-free, nut-free option.)

Overhead view of vegan mushroom soup in a white bowl with spoon

Mushroom lovers gather 'round! This vegan mushroom soup is one of my favorites. It tastes like the classic cream of mushroom soup but made with more wholesome ingredients... no dairy or refined oil needed!

We start with a small mountain of tender, nutrient-rich mushrooms sautéed with aromatic herbs. Then stir in a luscious cashew cream sauce to bring it all together. (Yes!) The result is a rich, velvety broth that's flavorful, creamy, and super satisfying.

Plus you can customize it however you see fit. Swap in white beans for the cashews for a lower-fat version, stir in wild rice before serving, or change up the herbs and seasoning!

Cremini mushrooms, onion, garlic, raw cashews, tamari, miso, and seasoning ingredients laid out on a metal tray

Ingredients for Vegan Mushroom Soup

For this recipe, you'll simmer in a large stockpot on the stove:

Fresh mushrooms: Most often, I use cremini mushrooms (also called baby bella mushrooms) because I find they have a more flavorful, savory taste. But you can use white button mushrooms, shiitake, oyster, Portobello, or a combination of mushrooms. You'll need 24 ounces (which is 1.5 pounds).
Onion: I use either yellow onion or sweet onion, but white onion works too.
Garlic cloves: I recommend fresh garlic for this recipe, but you can replace it with 2 teaspoons dried garlic powder if needed.
Vegetable broth: Be sure to use low sodium if needed. I haven't tried this recipe with mushroom broth, but that could work as well to add another layer of umami mushroom flavor.
Italian seasoning: As always, be sure your pantry spices are fresh (not expired) for best flavor.
Fresh parsley: We'll stir this in at the end of cooking time to help preserve the flavor and nutrients. Just a couple tablespoons of fresh herbs add great flavor. (You can also sprinkle more as garnish if you'd like.)
Raw cashews: We'll use soaked cashews to blend up a delicious cashew cream. Then pour it in the soup at the end of cooking time. This adds a rich, dairy-like cream and thickens the soup. The cashews also add extra plant-based protein and fiber to the dish. (See options below if you need a nut-free version.)
Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
Apple cider vinegar: Just a couple teaspoons adds a hint of acidity to balance, brighten, and enhance the flavors.
White miso: This adds a salty, umami taste which is delicious in the cream sauce.

Mushrooms, onions, and herbs cooking in a pot with wooden stirring spoon

Customizing

Cashew-free: For a nut-free, lower-fat substitution, omit the cashews and replace them with one 15-ounce can of white beans instead. Great northern, navy beans, or cannellini beans all work great. The broth won't be as rich and velvety as the cashew version, but they still add creaminess with less fat and higher fiber.

Thickness: The broth is moderately thick as written. Add the optional cornstarch to the cashew cream before blending to create a thicker texture.

Cashew cream flavors: Add 1-2 tablespoons nutritional yeast for a slightly cheesy taste.

Add greens: Stir in fresh baby spinach or finely chopped kale towards the end of cooking time.

Herbs & seasoning: Change up the flavors to suit your taste. Instead of Italian seasoning, use dried thyme, rosemary, basil, oregano, or bay leaves (remove from pot before serving). Vegan butter can also be added for extra richness, but I find this isn't necessary.

Blending tip: I use a small Nutri-Bullet blender to prepare the cashew cream which works great. (I used to have a Ninja blender that did not work nearly as well.)

A metal ladle lifting up vegan mushroom soup from a pot after it cooks

Serving

Pairing: Enjoy this soup all by itself, or serve it with a simple side salad and crusty bread. Add salt and black pepper to taste before serving. I also like to garnish my bowl with extra fresh parsley.

Stir-ins: Before serving, you can also stir in cooked rice, wild rice, quinoa, or other grains like farro to give the soup a little more density.

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Reheat in the microwave when ready to enjoy.

Vegan cream of mushroom soup in a white serving bowl garnished with parsley

For more inspiration, also browse all vegan mushroom recipes or soup recipes.

Vegan Mushroom Soup (Creamy!)

This ultra-creamy mushroom soup is made with tender creminis, savory herbs, and a velvety cashew cream sauce. A mushroom lover's delight!

5 from 9 votes

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Prep Time: 35

Cook Time: 15

Total Time: 50

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 4

Ingredients

24 oz. mushrooms*
1 medium yellow onion
4 cloves garlic
1 1/2 tsp. Italian seasoning
3 cups vegetable broth
2 Tbsp. fresh parsley, chopped

For the cashew cream:

1 cup raw cashews
3/4 cup water
1 Tbsp. tamari
2 tsp. apple cider vinegar
2 tsp. white miso
Optional: 1 Tbsp. cornstarch (for thicker broth), 1-2 Tbsp. nutritional yeast

Instructions

Soak cashews: Place cashews in a heat-safe bowl. Top them with hot/boiling water until fully submerged. Set aside to soak while you prepare the soup.
Prepare mushrooms: Clean and slice the mushrooms. Set aside.
Sauté onion: Dice the onion. Then in a large stockpot over medium-high heat, sauté the onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Add aromatics & mushrooms: Meanwhile, mince the garlic. When the onions are softened, add garlic and Italian seasoning. Stir and sauté for 1 minute. Add the mushrooms. Sauté for 4 minutes, stirring occasionally.
Simmer: Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.
Make cashew cream: During the last 5 minutes of simmering time, make your cashew cream sauce. Drain the soaked cashews (discarding the soak water) and give them a good rinse. Then add all cashew cream ingredients to a small, high-speed blender. Blend for about 30-40 seconds until silky smooth. Add a splash more water to thin if desired.
Finish & serve: Add the cashew cream and fresh parsley to the soup. Stir and heat for a couple minutes to warm through and slightly thicken. Add salt and black pepper to taste.

Notes

*Mushrooms: 24 ounces equals 1.5 lbs. I use cremini (baby bella) but white button, shiitake, oyster, Portobello, or a combination works.

Cashew-free: Replace 1 cup raw cashews with a 15-ounce can white beans (rinsed and drained). Great northern, navy beans, or cannellini work great. It won't be quite as rich and velvety as the cashew version, but it still creates a creamy soup that's lower fat and fiber-rich.

Yield: Recipe makes about 7 heaping cups soup.

Recipe originally published March 2023. Updated September 2026.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Mushroom Soup (Creamy!)

Amount per Serving

Calories

252

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

844

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

560

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Vegan Mushroom Soup (Creamy!)

Ingredients for Vegan Mushroom Soup

Customizing

Serving

Storing