Dairy-Free Cream Of Mushroom Soup (Vegan, Paleo)
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Cooked & Loved · by Irena Macri★ 4.8 (6)

Dairy-Free Cream Of Mushroom Soup (Vegan, Paleo)

NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 17%
CARBS 29G39% OF CAL
5G FIBER0G ADDED0G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 17G54% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy mushroom soup made without dairy, using cashew butter for richness. Savory and satisfying, it's a plant-based alternative to traditional cream soups.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 10-15 g dried porcini mushrooms (1/2 oz.)
  • 2 tablespoons olive oil
  • 1 large leek (pale part diced (make sure to rinse the leek well))
  • 1 celery stick (finely diced)
  • 3 garlic cloves (diced)
  • 10 sprigs of fresh thyme (leaves only (dried thyme can be used as well, about 1 tablespoon))
  • 15 whole Crimini mushrooms (or Swiss brown, roughly diced)
  • 1 medium sweet potato (I used the purple skin with white flesh sweet potato, peeled and diced)
  • 3 cups vegetable stock (good quality)
  • 1 tablespoon Tamari (wheat-free soy sauce)
  • 1/2 teaspoon Dijon mustard (or yellow mustard)
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 1.5 tablespoons lemon juice
  • 3 tablespoons cashew butter (or almond butter, unsweetened)
  • For garnish: 4-5 button mushrooms sliced and pan-fried (fresh sprigs of thyme, black pepper)
PREP
15M
SODIUM
1110MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.