Creamy Vegan Mushroom Soup


Creamy Vegan Mushroom Soup

Creamy Vegan Mushroom Soup
Photo compliments of Joy of The Baker

I made this soup for my grandparents. My grandpa loves soup and a really yummy mushroom soup recipe. He is as healthy as a horse at 85. He loves soup and eats very little dessert, maybe that has something to do with his great health?? In honor of my Grandpa I made him this creamy soup. My grandpa has a recipe for creamy mushroom soup that is so yummy but very heavy. I wanted to try and replicate his soup to be a little healthier.

I was so happy with the way this soup turned out. I found the recipe on Joy Of The Baker This soup is SO good, creamy, and not full of heavy cream, but it tastes like it is! Thanks to cashews blended with water to make cashew cream. It sounds strange to use cashews for cream, but this is a great trick. Replace cream with cashew cream in your cream based soups. You can’t taste the cashew flavor just that creaminess that you get from heavy cream. I also like to add coconut milk to soup for creaminess. Try coconut milk in this soup to make a creamy tomato soup. Both of these soups freeze well, so save time double the recipe and freeze the other half. To freeze, put in a Ziploc bag and freeze. To unthaw the soup put it in your fridge, or counter top and let the soup unthaw then reheat, but don’t bring it to a boil.

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2 Responses to Creamy Vegan Mushroom Soup

  1. Danielle says:

    Made this today. Great recipe!! Little by little I’m trying to convert my family to a healthier way of eating. This is a great recipe to start. You don’t miss the cream at all. Thank you.

    • desiree says:

      Danielle-Your welcome I am so glad your family liked it! Cashews are actually a great substitute for any soup or sauce that you call for cream. They even make really good ice cream.

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