Cashew based Cream of Mushroom Soup

On my other Blog, Vegan Bloggers Unite!, I came across a recipe from one of the guest bloggers *Vegan Sparkes* that I had to try. I really enjoyed making this vegan cream of mushroom soup. The instructions were simple and the result was fantastic. I would recommend it to anyone who misses that creamy taste in a soup. I suppose there might be some kind of coconut cream or dairy alternative that would do the trick, but I have nothing against cashews, so why not.

Here’s the link to the recipe:

It’s hard to photograph something that looks kinda blob-ish, that’s not an excuse, but I wish I had a studio set up and not just the kitchen at work and my iphone.




Filed under gluten free, Meals, vegan

2 Responses to Cashew based Cream of Mushroom Soup

  1. This looks great. I was eyeing it the other day. One more to add to the list of “why I need to splurge on cashews”. I love a creamy soup.

    • aireater

      It’s totally worth it. One cup of cashews made 750ml of soup. I know because I bottled them in a mason jar. Haha. Totally delicious and lovely. I highly suggest using portobello mushrooms.

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