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5 from 4 votes
Easy Vegan Cream of Mushroom Soup Base (equals 2 cans condensed soup)
Prep Time
5 mins
Cook Time
10 mins

Quick and easy vegan version of everyone's favorite canned cream of mushrooms soup base.

Course: Sauce
Cuisine: American
Author: Michael Monson
  • 1/2 yellow onion, diced
  • 5 ounces button or cremini mushrooms, chopped in to 1/4 inch pieces
  • 2 tablespoons all purpose flour
  • 2 tablespoons vegan butter or olive oil, plus more as needed
  • 1 cup raw cashews, soaked for a few hours or overnight
  • 2 cups water + 2 teaspoons Mushroom Broth Powder OR 2 cups vegetable broth
  • 2 tablespoons tapioca starch
  • 1 tablespoon Bragg’s Liquid Aminos or low sodium soy sauce
  1. Add a bit of oil to a medium-sized pot. Chop onions and mushrooms, and add them to the oil. Allow the mushrooms and onions to cook together until quite browned and caramelized, about 8 to 10 minutes.

  2. In a high-speed blender, combine the water or broth, soaked cashews, Liquid Aminos, and tapioca starch. Blend until there are no bits of cashew, and the mixture is very creamy. Set aside.

  3. When the mushrooms and onions are caramelized, add 2 tablespoons of olive oil or vegan butter along with 2 tablespoons of all purpose flour to the pot. Stir to combine, and then continue to cook for another minute. Slowly add the cashew cream, stirring constantly to remove the fond from the bottom of the pot. Continue to stir to prevent the starches from clumping. As soon as the mixture is thickened, turn off the heat and set aside.