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    Home Β» Recipes Β» Vegan Cream of Mushroom Soup (Gluten-Free)

    Vegan Cream of Mushroom Soup (Gluten-Free)

    Feb 14, 2022 by The Pesky Vegan | 8 Comments

    10 shares
    Jump to Recipe >
    Cream of Mushroom Soup Pin

    Vegan cream of mushroom soup – it's the recipe you didn't know you needed. Featuring hearty mushrooms, plant-based cream, and finely balanced flavours, it's a delicately seasoned delight that's both dairy-free and gluten-free.

    Dairy-Free Cream of Mushroom Soup with Fresh Parsley

    The miso, white pepper, and nutmeg may seem like strange or fancy things to include, but they really do add a special note. Along with the dried thyme, sage, and other ingredients, you'll have a truly delicious final soup to enjoy.

    If you want to take your shrooms in a slightly different direction, check out this recipe for vegan mushroom and tarragon soup.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Is it vegan? 🌿
    • Nutrition 🌱
    • Mushrooms πŸ„
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Is cream of mushroom soup vegan?

    Vegan Cream of Mushroom Soup in Bowl

    Traditional cream of mushroom soups are not vegan since they contain dairy – usually in the form of double cream and/or other milk products. I've opted to replace this with homemade cashew cream, but any will do.

    Many recipes will also use animal-derived ingredients such as chicken stock or beef stock, which I make up for with a variety of flavour-packed ingredients from the plant kingdom.

    For more recipes that use homemade cashew cream, check out the following:

    • Creamy mushroom pasta
    • Ultimate vegan 'fish' pie
    • Vegan cranachan
    • Black bean curry
    • Vegan whisky cream sauce

    Is it healthy?

    This isn't intended to be a low-fat soup recipe, but it's certainly healthier than using coconut milk. The mushrooms and cashew cream combine to deliver plenty of healthy nutrients, with one serving providing:

    • Calories: 283 kcal
    • Protein: 11 g (22% of RDA)
    • Potassium: 720 mg (21% of RDA)
    • Fibre: 4 g (17% of RDA)

    Which mushrooms are best?

    Mix of Portobello, Closed Cup, and Chestnut Mushrooms

    I've gone for a mix of portobello, closed cup, and chestnut (cremini) mushrooms, but you could use any you like. A mix will offer up a more varied flavour and texture, just like in this creamy vegan mushroom stroganoff.

    For bonus umami flavour, try adding dried mushroom powder or varieties such as shiitake or oyster (but not king oyster – these are better for grilling or including in a vegan 'fish' pie).

    What you'll need

    This indulgent soup recipe involves a few interesting ingredients, but the results are well worth it. You'll need:

    • Mushrooms as the star of the show
    • Seasoning in the form of white miso, sage, thyme, white pepper, and nutmeg (these last two are also key ingredients in my ultimate vegan haggis)
    • Cashew cream or another plant-based cream of your choice
    • Cornflour as a gluten-free thickener at the end
    List of Ingredients to Make Cream of Mushroom Soup Vegan

    How to make vegan cream of mushroom soup

    Heat the oil in a large saucepan on medium heat. Add the finely chopped onion and soften for 4-5 minutes, stirring regularly and reducing the heat if starting to colour (1). Season with salt and black pepper.

    Once the onion has started to turn soft and translucent, add the chopped garlic and cook for another 1-2 minutes.

    Onions and Mushrooms Frying in Pan

    Next, add the mushrooms (2) and cook for 5-6 minutes or until softened. The mushrooms will release some water as they cook down, so it may help to increase the heat here.

    Once the mushrooms are soft, add the white wine, thyme, sage, white pepper, nutmeg, and white miso paste (3). Stir well and cook for a couple of minutes to reduce the liquid.

    Next, add the vegan stock and cashew cream (or other plant-based cream of your choice). Bring to a simmer and then cook on a low heat for 5-10 minutes (4).

    Process Shot - Adding Spices and Vegan Cream to Non-Dairy Mushroom Soup

    In a jug or mug, combine the cornflour with a similar amount of cold water to create a slurry. Mix well to remove any lumps, then stir this into the soup and cook for a few minutes to thicken.

    Repeat this step for a thicker soup, or add a little extra stock to thin it out. Adjust the seasoning and stir well before serving.

    Serving suggestions

    This soup is delicious as it is or with fresh parsley and crusty bread. You could also try topping with cashew parmesan, toasted pine nuts, or fried mushrooms.

    Vegan Cream of Mushroom Soup in Serving Bowl

    Recipe FAQ

    Is this recipe gluten-free?

    To ensure this recipe is 100% gluten-free, use a stock and miso paste that are certified or labelled as such (they often are, but it's worth checking). If using a different type of cream, you may also want to check this.

    Can I make it nut-free?

    To make this nut-free, simply replace the cashew cream with a suitable plant-based alternative (such as oat).

    How long will it keep in the fridge?

    Refrigerate this soup for up to four days.

    Can cream of mushroom soup be frozen?

    You can freeze this soup for up to six months. Defrost and reheat thoroughly before eating.

    Variations and tips for non-dairy mushroom soup

    Vegan Creamy Mushroom Soup Overhead
    • Cashew cream: If you're making your own cashew cream but only want enough for this soup, you'll want to blend approx. 100 g (β…” cup) raw cashews with 150 ml (β…” cup) water until smooth.
    • Other cream: If you don't want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
    • Seasonings: You don't want to overdo it with these – use level teaspoons and level half teaspoons for the measurements and adjust up from there.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Scotch broth
    • Smoky mushroom pΓ’tΓ©
    • Vegan goulash
    • Creamy tempeh and broccoli pasta
    • Vegan cauliflower cheese soup
    • Mushroom and leek tagliatelle
    • Smoky butter bean soup

    You can also check out my full selection of vegan soup recipes.

    Vegan Cream of Mushroom Soup in Serving Bowl

    Vegan Cream of Mushroom Soup (Gluten-Free)

    The Pesky Vegan
    Featuring hearty shrooms, plant-based cream, and finely balanced flavours, this vegan cream of mushroom soup is a delicately seasoned delight that's both dairy-free and gluten-free.
    5 from 4 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 283 kcal

    Ingredients
     

    • 1 tablespoon olive oil (or plant-based butter)
    • 1 onion, finely chopped
    • 4 cloves garlic, finely chopped
    • 1.3 lbs (600 g) mushrooms, sliced and/or chopped (I used a mix of varieties – see recipe notes)
    • Β½ cup (120 ml) dry white wine (ideally vegan, optional)
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • Β½ teaspoon white pepper
    • Β½ teaspoon ground nutmeg (optional)
    • 1 tablespoon white miso paste (GF, see notes)
    • 4 cups (1 litre) vegan stock (plus more if necessary)
    • 1 cup (240 ml) homemade cashew cream (or another dairy-free cream – see notes)
    • 2-3 tablespoons cornflour
    • Salt and black pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large saucepan on medium heat. Add the finely chopped onion and soften for 4-5 minutes, stirring regularly and reducing the heat if starting to colour. Season with salt and black pepper.
    • Once the onion has started to turn soft and translucent, add the chopped garlic and cook for another 1-2 minutes.
    • Next, add the mushrooms and cook for 5-6 minutes or until softened. The mushrooms will release some water as they cook down, so it may help to increase the heat here.
    • Once the mushrooms are soft, add the white wine, thyme, sage, white pepper, nutmeg, and white miso paste. Stir well and cook for a couple of minutes to reduce the liquid.
    • Next, add the vegan stock and cashew cream (or other plant-based cream of your choice). Bring to a simmer and then cook on a low heat for 5-10 minutes.
    • In a jug or mug, combine the cornflour with a similar amount of cold water to create a slurry. Mix well to remove any lumps, then stir this into the soup and cook for a few minutes to thicken. Repeat this step for a thicker soup, or add a little extra stock to thin it out.
    • Adjust the seasoning and stir well before serving with fresh parsley and crusty bread.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Gluten-free: To ensure this recipe is 100% gluten-free, use a stock and miso paste that are certified or labelled as such (they often are, but it's worth checking). If using a different type of cream, you may also want to check this.
    Mushrooms: I used a combination of portobello, closed cup, and chestnut (cremini), but you could use any you like. A mix of slicing and finer chopping will give a nice variety of textures.
    For bonus umami flavour, try adding dried mushroom powder or varieties such as shiitake.
    Cashew cream: If you're making your own cashew cream but only want enough for this soup, you'll want to blend approx. 100 g (β…”Β cup) raw cashews with 150 ml (β…”Β cup)Β water until smooth.
    Other cream: If you don't want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
    Seasonings: You don't want to overdo it with these – use level teaspoons and level half teaspoons for the measurements and adjust up from there.
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Vegan mushroom and tarragon soup
    • Vegan Scotch broth
    • Smoky mushroom pΓ’tΓ©
    • Vegan goulash
    • King oyster mushroom steaks
    • Vegan cauliflower cheese soup
    • Smoky butter bean soup
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 283kcalCarbohydrates: 25gProtein: 11gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 173mgPotassium: 720mgFiber: 4gSugar: 7gVitamin A: 16IUVitamin C: 6mgVitamin D: 1Β΅gCalcium: 37mgIron: 3mg
    Nutrition Facts
    Vegan Cream of Mushroom Soup (Gluten-Free)
    Amount Per Serving
    Calories 283 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2.5g16%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 9g
    Sodium 173mg8%
    Potassium 720mg21%
    Carbohydrates 25g8%
    Fiber 4g17%
    Sugar 7g8%
    Protein 11g22%
    Vitamin A 16IU0%
    Vitamin C 6mg7%
    Vitamin D 1Β΅g7%
    Calcium 37mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword dairy-free mushroom soup, vegan creamy soup, vegan mushroom recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Sarah

      February 15, 2022 at 12:31 pm

      5 stars
      Like all TPV recipes, this has that nice homey quality, not too exotic, just making ordinary British food vegan!

      Reply
      • The Pesky Vegan

        February 18, 2022 at 8:34 pm

        Thanks Sarah!

        Reply
    2. Donna

      February 20, 2022 at 2:48 pm

      5 stars
      Hi Alistair!
      Thanks for the Cream of Mushroom soup recipe! We have been vegan for 15 years. In the beginning and for several years my research and development on nutrition and recipes was over the top involved and engaged. Then, complacency set in and I got stuck in a rut. With recipes from Pesky Vegan coming in weekly, it is so easy to get back my sense of adventure in cooking.

      My husband and I love mushrooms. Our favorite mushroom soup recipe has been Hungarian Mushroom soup. Now, I will add your soup recipe to my vegan cookbook. We ate a nice hot bowl last night. It is delicious with its savory flavors making it unique. Now we have two mushroom soups to enjoy when the mood strikes us just right.

      The Hungarian soup I make is not made with a cashew cream sauce, but I just may give it a try with this recipe too. I do make a wonderful Cream of Broccoli soup, using cashew cream and so I am familiar with the magic of cashews making soups velvety and very much dairy-like with out the moo.

      As is often said, variety is the spice of life.

      Thanks for your inspiration with a recipe to look forward to every week.

      Reply
      • The Pesky Vegan

        February 23, 2022 at 7:10 pm

        Hi Donna, thanks so much for the review! Great to hear you continue to enjoy the recipes each week and continue to experiment in the kitchen!

        Reply
    3. Chris Roberts

      October 06, 2022 at 8:52 pm

      5 stars
      Comment from children while cooking: β€˜The kitchen smells like Christmas.’ Comment from wife at table: β€˜This is the best mushroom soup ever.’ Thanks again, my pesky friend!

      Reply
      • The Pesky Vegan

        October 10, 2022 at 8:51 am

        I'll take that! Glad you all enjoyed it and thanks for inspiring me to cook this again myself!

        Reply
    4. Penny

      October 10, 2022 at 1:11 pm

      5 stars
      Delish! So glad to find a hearty soup that hits the right autumnal spot πŸ˜‹

      Reply
      • The Pesky Vegan

        October 13, 2022 at 10:56 pm

        Cheers Penny, definitely one for the foraging-filled autumn months!

        Reply

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