Vegan Creamy Cashew Nut Mushroom Soup

A vegan friendly soup to have with nuts and mushrooms
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Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews, Vegetarian Flexitarian
Cuisine South African, Vegetarian
Servings 4


For the soup

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

Crispy sage leaves

  • 1 handful fresh sage leaves
  • ¼ cup olive oil
  • olive oil for cooking
  • salt and pepper to taste


For the soup

  • Roughly chop the different mushrooms.
    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.
  • 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.
  • Place cashew nuts in the jug of a blender.
    Scoop out half of the soup and add it to the blender.
  • Begin blending on 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)
  • Return the blended soup to the pot, and stir to combine.
    Taste to adjust seasoning.
  • Just before serving make some crispy sage leaves.
    Place the ¼ cup olive oil in a small saucepan.
  • Heat until a test leaf sizzles immediately in the oil.
    Fry a few sage leaves at a time until crisp, ± 10 seconds.
  • Transfer quickly with a fork, before they brown, to a tray lined with paper towel.
    Sprinkle generously with salt.
  • Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper. Enjoy!
Keyword soup, vegan, vegetarian