Mixed mushrooms combine with aromatics and wild rice in this creamy soup. It’s vegan, but made creamy by blending cashews with vegetable broth. Vegan creamy mushroom and wild rice soup is healthy, satisfying, and oh so comforting!
Vegan and creamy don’t usually go together. When I hear creamy I automatically think of dairy being involved. Well my friends, no cream is needed to make this super creamy mushroom and wild rice soup!
So, what do we use? Cashews.
Cashews are kind of amazing. Because they are a softer nut than say, almonds, they blend completely with whatever liquid you choose.. making a creamy concoction that looks like heavy cream. I’ve been blending a small amount of cashews with my coffee for a while now (makes it like a latte!), but I haven’t used them in any other capacity.
Until now!
I love mushrooms, wild rice, and soups. That makes this recipe a no-brainer. I decided to make it vegan because creamy soups (made with heavy cream) tend to be heavy and obviously not the healthiest choice, so why not lighten up? If you’re skeptical here, believe me when I say you will have no idea there’s no cream in here!
Vegetable broth adds to the rich mushroom flavor, but if you can’t find it and aren’t vegetarian/vegan, you can use chicken or beef broth.
Creamy Vegan Mushroom and Wild Rice Soup
Here are a few key points to keep in mind for making this soup:
- Pre-cooked wild rice. If you can find this, buy it! I was able to find the Fall River brand at The Fresh Market, which contains the perfect amount of rice for the soup. Target also carries a microwavable pouch of wild rice. Whatever you buy, try and find all wild rice! No blends as they usually have mostly brown or white rice and a few flecks of wild rice. The texture of the wild rice really makes this soup.
- You need a blender, food processor, or immersion blender. Blending the cashews with some vegetable broth is necessary to get that creamy texture. I like to soak them in hot broth for about 15 minutes before blending them. If it’s not completely smooth, you can pour the liquid through a fine mesh strainer.
- Mixed mushrooms. If you can find them, try using a mix of shiitakes and chanterelle along with crimini and button mushrooms. The mix of mushrooms makes such a difference in flavor and texture.
There you have it! A creamy, comforting, healthy, satisfying, vegan meal. You won’t miss the meat or cream, promise.
Have a great week, friends!
- 6 Cups Vegetable Stock, divided
- ½ oz. Dried Mushrooms (I used porcinis)
- ¾ Cup Cashews
- Extra-Light Olive Oil
- 8 oz. Mixed Mushrooms (button, crimini, shitake, chantrelle), sliced
- 2 Tablespoons Fresh Thyme, finely chopped
- Salt & Pepper
- 1 Medium Onion, finely diced
- 1 Large Stalk Celery, finely diced
- 1 Large Carrot, peeled and finely diced
- 4 Cloves Garlic, finely minced
- 2 Cups Cooked Wild Rice*
- Chopped Fresh Parsley, for garnish
- Heat 2 cups of the vegetable in a small pot until simmering. Place the dried mushrooms in a small bowl and cover with a small amount of the broth. Let soak for 15 minutes.
- Add the cashews to the remaining hot broth and let them soak for 15 minutes while you prepare the rest of the soup.
- Heat a few drizzles of olive oil in a large soup pot over medium-high heat. Add the mushrooms and sauté until the start to soften, stirring constantly. Add in the thyme and continue to cook until the mushrooms develop a deep color, about 3-4 minutes. Season them well with salt and pepper. Transfer them to a plate and set aside.
- Add more oil to the pot and add in the onion, celery, carrot, and garlic. Sauté until the veggies are soft, about 3-4 minutes and season with salt and pepper.
- Pour the remaining 4 cups of vegetable broth into the pot and give it a good stir. Drain the porcini mushrooms through a cheesecloth or paper towel-lined strainer, reserving the liquid. Chop the mushrooms and add them, along with the soaking liquid to the pot.
- Blend the soaked cashews and broth with an immersion blender, blender, or food processor until smooth. Pour the creamy liquid through a fine mesh strainer into the soup and stir.
- Bring the soup to a simmer and let it cook for about 10 minutes before stirring in the wild rice.
- Serve the soup in bowls topped with lots of fresh parsley and a drizzle of extra-virgin olive oil. YUM!
- *Look for precooked wild rice or microwavable pouches to keep things simple. Make sure you buy all wild rice and not a blend as they usually contain mostly brown or white rice with a few flecks of wild rice. If you can't find precooked or microwavable rice, you can buy a bag of dried wild rice and make it on the stove according to the package instructions.
This was delicious! I used an immersion blender on the broth, carrots, and onion before adding the cashew cream because I wanted the mushrooms to be the star of the show. I will definitely make it again.
Not only is this vegetarian meal super tasty, but it’s really filling too. There’s so much texture going on between the crunchy vegetables and the crispy quinoa cakes.
In a saucepan, cook wild rice according to Ragdoll Hit package instructions (usually about 45 minutes). Drain any excess water.
The flavour was delightful! I utilised an immersion blender to incorporate the broth, carrots, and onion prior to incorporating the cashew cream, as I desired the mushrooms to be the focal point. I am certain that I will return.
Look for precooked wild rice or microwavable pouches to keep things simple. Make sure you buy all wild rice and not a blend as they usually contain mostly brown or white rice with a few flecks of wild rice.
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I decided to make it vega
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Using cashews to create that creamy texture in a vegan mushroom and wild rice soup is genius! It’s amazing how versatile ingredients like cashews can be. I agree, the combination of mushrooms, wild rice, and a comforting soup is truly a delightful choice
The texture and flavors were amazing! I blended the veggies just enough to let the mushrooms shine, and it turned out perfectly creamy.
The convenience of pre-cooked options like Fall River or the microwavable pouches is such a win, especially when it’s already the perfect amount for soup. Companies maintain trust once Press Release Distributioncommunicates key milestones. Reputation grows steadily.
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This soup is the ultimate comfort food! The wild rice adds such a great chew. I made it last night and that rich umami was a total ragdoll hit to my taste buds. Even my non-vegan husband asked for seconds! Definitely adding this to our winter rotation.
Using cashews instead of cream is genius! Mushroom and wild rice soup with vegan cream is rich, healthy, and guilt-free. Can’t wait to try it!
Loved your use of cashews for creaminess—such a clever dairy-free trick that really elevates the soup. Since you’re open to unconventional methods in the kitchen, you might also enjoy exploring other ways to gain insights about yourself. I recently tried AI palm reading insights and found it surprisingly accurate at revealing personality traits and even future tendencies just from a photo of my palm. It’s a fun, modern twist on an ancient practice, perfect for anyone curious about self-discovery beyond a comforting bowl of soup.
This creamy vegan mushroom and wild rice soup looks absolutely comforting, and I love that you used cashews for the creaminess instead of dairy. I have been experimenting with data visualization for my own recipe development recently, tracking nutritional breakdowns and cooking times, and I came across a handy scientific color palette generator that helps pick clear, accessible color schemes for charts and graphs. It has saved me a lot of trial and error when illustrating how different ingredients affect the final dish. Thank you for sharing such a detailed recipe—I will definitely be trying this soon.
This creamy mushroom and wild rice soup looks absolutely comforting, and I love the clever use of cashews for a dairy-free creamy texture. The flavor combinations here make me want to experiment more with wild rice in my own kitchen. As someone who enjoys exploring global cuisines alongside learning new languages, I’ve found that recipes like this are a great way to pick up food-related vocabulary. If you’re ever interested in expanding your culinary vocabulary further, there’s a resource for Chinese language practice through games that makes learning immersive and fun, especially for food lovers who want to describe dishes in Mandarin.
Cashew cream, wild rice, and a medley of mushrooms come together here in a bowl that feels like pure comfort with a smart, dairy-free twist.
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I love how you used cashews to create that creamy texture without dairy—such a clever trick. The mix of shiitakes and chanterelles really elevates the umami, and I appreciate the tip about pre-cooked wild rice. This soup sounds like the ultimate comfort meal for a cold evening. It actually reminds me of how I like to relax after cooking: I often unwind with a good story, and lately I’ve been exploring cozy visual novels on Play Visual Novels. They have a curated collection of browser-based visual novels—romance, horror, yandere—each with hand-written reviews and screenshots. No downloads or signup required, which is perfect when I just want to dive into a narrative. Pairing a bowl of this soup with a short story game sounds like a perfect night in.
This soup looks incredibly comforting, and I’m always amazed at how creamy cashews can get. I appreciate the tip about soaking them in hot broth first—it really does make a difference in smoothness. One thing I’ve been experimenting with lately is using stencils for food presentation, like dusting paprika or cocoa through a stencil to create patterns on soups or desserts. It adds a professional touch. I’ve been using stencil maker for custom designs to create my own stencils from photos or text, and it’s surprisingly easy. They also have a free printable library. If you’re into crafting or baking, it’s a fun way to elevate your dishes.
This soup looks incredibly comforting! I love the cashew cream technique—it’s a game-changer for dairy-free soups. The wild rice tip is spot-on too; I’ve made the mistake of using a blend before and it’s just not the same. I’m definitely trying this recipe. On a totally different note, I also run a fan wiki for the Roblox game Slayers 2. If you ever need a break from cooking, our Roblox Slayers 2 wiki has all the clan guides and tier lists. Thanks for sharing!
The cashew trick is really clever—I’d never thought to soak them in hot broth before blending, but that makes total sense for getting that smooth, creamy texture without any dairy. Do you think it would still work if I swapped the wild rice for something like farro, or would that change the soup too much? A cozy bowl like this is exactly what I need right now, and I found a fun way to pass the time while it simmers with this attractiveness test.
The cashew trick here really is the whole game — soaking them in hot broth for 15 minutes before blending is what separates a silky soup from a gritty one, and straining through a fine mesh is worth the extra dish if your blender isn’t high-powered. I’d add one thing on the mushroom side: rehydrating the porcinis in the same broth you’ll blend means none of that soaking liquid goes to waste, and it deepens the base considerably. The wild rice note is spot on too, all-wild-rice or nothing, since blends just turn to mush. Off-topic, but this same “read the actual numbers before deciding” mindset is what I appreciate about the beginner’s guide to making money I’ve been using for the Lagos Life sim, at how to make money in Lagos Life — job pay at every rank, business payback times, fuel costs, all pulled straight from the game rather than guesswork. Anyway, making this Sunday.
The cashew-soaking step is what makes or breaks this soup, and I appreciate that you call out soaking them in hot broth for a full 15 minutes rather than just blending cold. One thing I’d add for anyone who ends up with a slightly grainy texture: a high-speed blender helps, but straining through a fine mesh afterward is the real insurance policy, especially if your cashews are older. I also like to bloom the dried porcini in the same broth I’ll blend later so none of that deep mushroom flavor gets lost. For anyone who enjoys games with deep progression systems and layered stats, I’ve been cross-referencing numbers on a Drill to Earth's Core class tier list between batches, and the same lesson applies there: sourcing every figure matters. Either way, this is going into the winter rotation.