Creamy Vegan Mushroom Bliss
This plant-based condensed cream of mushroom soup is rich, velvety, and packed with flavors. Perfect for enhancing your favorite recipes or enjoying as a comforting bowl of soup. Using wholesome ingredients like mushrooms and cashews, this gluten-free dish is not only delicious but also versatile for various culinary uses. Enjoy the creamy goodness without any dairy, gluten, or hidden ingredients!
ingredients
- 2 cups fresh mushrooms, sliced
- 1 cup raw cashews, soaked for 4 hours
- 1 cup vegetable broth (gluten-free)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2.
Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are soft and release their moisture, about 7-10 minutes.
- 3.
Stir in the dried thyme, salt, and black pepper, cooking for another minute to blend flavors.
- 4.
In a blender, combine the soaked cashews, vegetable broth, and lemon juice. Blend until smooth and creamy.
- 5.
Pour the blended mixture into the pot with the sautéed mushrooms and stir to combine.
- 6.
Simmer the soup on low heat for 10 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
- 7.
For a thicker consistency, blend a portion of the soup and return it to the pot.
- 8.
Serve hot, or use as a creamy base for casseroles and other dishes.
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