I tried this today and it is the best. Ohhh I’m so happy to hear that, Lilly! I added some non-diary milk, a touch of tamari sauce, and a little flour to thicken. I plan to half them next time and incorporate them into my blending of the cashew cream to eliminate the texture of the dried herbs. Start by chopping your vegetables and preparing your ingredients. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Rebecca, I tried out this soup a week or two before having my vegan friends over (I myself am not a vegan, but very interested in living & eating healthy and clean, so I’m trying out new & different things) and I was already blown away by the simplicity and the taste!! Guaranteed to bring all the boys to your yard. L PS. It’s definitely one of my faves now too! (and have cuties in your yard) . , They are just the BEST, aren’t they, and I’m only just beginning to experiment! Cream of mushroom soup is one of my favorites! . , I made this and loved it. The herbs were a little much for my taste. The … Oh my, this looks delicious! Blend the drained cashews and almond milk in the blender until smooth. I didn’t use margarine. This recipe makes enough for two large servings but if you’re wise you’ll make a double batch. It was a dark, stormy day here and this soup made everything better. You’ll also love that it can be on the table in 30-ish minutes. I’ve had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes. Enjoying a bowl of piping hot, smooth soup on a cold night is truly one of life's biggest pleasures, but if you have some dietary restrictions, certain soups may usually be off-limits. The Sparkle Project; Become a Coach; Blog. I found this bread in my local supermarket – already herbed up and crispy and accidentally vegan! This ingredient swap makes cream of mushroom soup vegan-friendly mashed.com - Michael La Corte. Hi Julie! In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened Ooh, those changes sound scrumptious, Lisa! Fast, fresh, simple and packed with vitamin A and beta-carotene, this soup will also have you seeing like a Moroccan bunny all night long. I hope the casserole was a hit! Nor is cream of celery or cream of broccoli, etc. While the soup does get much of its creamy texture with the help of starch, it still contains several dairy-based ingredients. Cover the pot and allow it … betsy shipley, So happy to hear you love it too, Betsy! Some time ago, I posted a recipe for cream of mushroom soup which went pretty viral. Rich, uber-creamy soup can be fully vegan … Once again, I used half the ingredients on your list, which made enough for 6 small teacups as a starter. I’m pretty sure it’s going to be the greatest thing that ever happened to me. . Add the mushrooms and wine, cook for 5 minutes. This ingredient swap makes cream of mushroom soup vegan-friendly. It begins with vegan … Reduce the heat to medium-low and add the vegetable broth. Besides using fresh herbs instead of dried herbs, the only alterations I made was to use shallots instead of onion, EVOO instead of margarine and pine nuts instead of cashews (it was what I had on hand). Making this for vegan thanksgiving today, only I’ll be using it in a green bean casserole. It’s so easy and full of flavour! . I love mushroom soup and have made many of them over the years, but think this one is my best so far. Have fun and I’d love to hear how you go with a raw version. I have followed your recipe and made the Cashew Cream of Mushroom soup several times. Oh my pleasure, Emma. , This is perfect for one of those summer days when it’s raining sideways in 5 different directions here in South Florida. And now it's not a secret anymore! This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Yes the rosemary can be quite a strong flavour. Melt the vegan butter in a sauce pan over medium-high heat. The Simple Veganista also notes that the soup can be served with bread, grains, salad, or additional veggies if you're craving a more hearty meal. Would love this recipe for VBU. Great way to sneak some veggies into the children. This potato and mushroom soup is thick, creamy and very satisfying while being one of those nistisima dishes. It smells so amazing during all that bubbling and infusing time that your neighbours are sure to drop in ‘just to say hi’ and you don’t want to be the meanie who keeps all the delicious vegan food to themselves now, do you? The method couldn't be simpler: sauté the onion and garlic until soft, add mushrooms and wine, and cook for about 5 minutes. ever! oh dear your creamy soups make me wanna eat soup for the rest of my life! I’m so happy to hear you all loved it and the teacup idea is adorable! Currently unavailable. And my Greek, meat-eating boyfriend who lost almost 25kg and is trying to eat healther, said at least 3 times: ‘Please make this again’ and ‘Is there any more left?’ , So thank you soooo much for being an inspiration! x Erica The Netherlands, Nawww, what a glowing review! My pleasure, Bubbliki, and so great to hear you enjoyed it! , Thanks, it was delicious! There are also so many different varieties, and each has a totally unique flavor and texture. I'm going to share a series of cozy Winter recipes with you all. , Fantastic!! THanks for sharing this! A. amazinG! THANX!! Prior to veganism I LOVED cream of mushroom […], […] mushroom soup – a raw soup inspired by Vegan Sparkles’ recipe; […], […] by this Vegan Sparkles recipe, my version calls for dehydrator ‘sautéd’ mushrooms, with soft flesh and slightly […], […] by the recipes of Vegan Sparkles and Joy the Baker, though I’m not sure how close their method is to ours – I pretty […], […] and was able to recreate it at home. Next, add 2 cups of vegetable … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), http://veganbloggersunite.wordpress.com/2012/06/20/one-lovely-blog-award/, Friday’s Fun Bits: (17) | Spelt for Choice: Marian's Kitchen Blog, zucchini pasta with raw mushroom cream sauce and italian-spiced tempeh | the veggie nook, Vegan Cream of Mushroom Soup | The Veggiebacons, Creamy mushroom soup « a very foodly diary, In Sickness and in Mild-Lactose Intolerance | My Happy Bellea, Creamy Truffle Mushroom Soup | Vegan and Vino, Cashew Cream of Mushroom Soup and Chickpea Quinoa Soup | ASTIG Vegan, 7 Delicious Ways To Use Cashew Cream | VegoNews.com, “creamy” cashew mushroom soup | gibble me this, Sweet September - Page 3 - My Way Out Forums, At home workouts & this week’s meals – Lil Runner Wellness, 450g / 1lb fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button mushrooms).