Vegan Cream of Mushroom Soup
Christin McKamey/ Veggie Chick
In a (dry) high-powered blender, add the raw cashews, black pepper, salt, and nutritional yeast. Blend until a powder-like consistency, about 20-30 seconds. Leave in the blender for now.
In a large Dutch oven or pot, add the 1/4 cup unsalted vegetable broth over medium high heat. Then, add the garlic and cook for 30 seconds, stirring. Next add the leeks and mushrooms and cook, uncovered, until the mushrooms are soft, about 5-6 minutes.
Add the remaining 2 cups vegetable broth, white wine, cauliflower florets, and chopped marjoram. Stir. Bring to a boil, and simmer on a medium boil for 15 minutes, stirring occasionally, until the cauliflower is soft. Note: it doesn’t need to fall apart, but just soft enough for the blender to blend it up.
Remove from heat, and carefully transfer the mixture to the blender (with the cashew cream). Add the unsweetened almond milk and lemon juice. Begin blending on low speed at first, then increasing the speed, until smooth. If the soup is too thick for your liking, add additional almond milk and re-blend. Serve immediately. Add salt and pepper to taste. Makes 4 cups total. Store in an airtight container in the fridge for 4-5 days.
- It’s very important to make sure the blender is completely dry before processing, otherwise the cashews will not blend into a powder-like consistency and will stick to the bottom. If your blender has been recently washed, wipe down with a paper towel beforehand.
- For this recipe, the soup ends up being completely smooth, but if you like little chunks or pieces of mushrooms throughout , dice the mushrooms (instead of slicing). Then after cooking the mushrooms/leeks, remove from the pan before adding the liquid, and then add the veggies in after you blend the soup in the blender.