Try this Vegan Creamy Cashew Nut Mushroom Soup recipe for the perfect pick-me-up.

This recipe serves 4 – 6 people.

Ingredients

  • 650g mixed cultivated mushrooms (big browns, portabellos, portabellinis, buttons etc)
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 2 Tbsp sherry vinegar
  • 1 Tbsp white miso paste
  • 1 Tbsp fresh sage leaves, minced
  • 1 litre / 4 cups vegetable or mushroom stock
  • ½ cup / 80g raw cashew nuts

Crispy sage leaves:

  • 1 handful of fresh sage leaves
  • ¼ cup olive oil
  • Olive oil, for cooking
  • Salt and pepper to taste

Method

  1. Roughly chop the different mushrooms.
  2. Heat a drizzle of olive oil in a large Dutch oven or pot. Add mushrooms and cook, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated. Scoop out a few golden brown mushrooms for topping the soup when serving. Set aside.
  3. Add onion and cook until softened. Add garlic and cook until fragrant. Add vinegar and cook for 2 minutes. Pour in the stock, and bring to a gentle simmer. Stir in the miso paste and season with salt and pepper. Simmer for 5 minutes for all the flavours to come together.
  4. Place cashew nuts in the jug of a blender. Scoop out half of the soup and add it to the blender. Begin blending on a very low speed and work up to high until the soup is completely smooth. (Be careful when blending hot liquids – make sure you allow the steam to escape out the top of the jug).
  5. Return the blended soup to the pot, and stir to combine. Taste to adjust seasoning.

Just before serving, make some crispy sage leaves:

  1. Place the ¼ cup of olive oil in a small saucepan.
  2. Heat until a test leaf sizzles immediately in the oil.
  3. Fry a few sage leaves at a time until crisp, ± 10 seconds.
  4. Before they brown, transfer quickly with a fork to a tray lined with a paper towel.
  5. Sprinkle generously with salt.
  6. Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper.

Enjoy!

vegan creamy cashew nut mushroom soup recipe

Vegan Creamy Cashew Nut Mushroom Soup Recipe

This Vegan Creamy Cashew Nut Mushroom Soup Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.