Vegan Creamy Cashew Nut Mushroom Soup

Vegan soup SAMFA

By Renate Engelbrecht

Wednesday, Aug 17

I am not vegan. But, sometimes I do enjoy their creative and inspiring dishes. In fact, it often happens that a restaurant’s vegan dishes look more delicious and have much more flavour than what I would usually order. Hence, I have developed a love for certain vegan recipes and dishes, including this one from SAMFA.

Perfect for those wintery days, this soup might just come in handy when you need to whip up something for that one vegan guest (and the rest who fall for the vegan flavours).

Vegan Creamy Cashew Nut Mushroom Soup

Serves 4-6


650g mixed cultivated mushrooms (big brown mushrooms, portabellos, portabellinis, button mushrooms)
1 large onion, finely diced
2 garlic cloves, minced
2 Tbsp sherry vinegar
1 Tbsp white miso paste
1 Tbsp fresh sage leaves, minced
1 litre / 4 cups vegetable or mushroom stock
½ cup / 80g raw cashew nuts

Crispy sage leaves:
1 handful fresh sage leaves
¼ cup olive oil

Olive oil, for cooking
Salt and pepper, to taste

Vegan Creamy Cashew Nut Mushroom Soup
Vegan Creamy Cashew Nut Mushroom Soup. Image: SAMFA



Roughly chop the different mushrooms.

Heat a drizzle of olive oil in a large Dutch oven or pot.
Add mushrooms and cook, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated.

Scoop out a few golden brown mushrooms for topping the soup when serving. Set aside.

Add onion and cook until softened.
Add garlic and cook until fragrant.
Add vinegar and cook for two minutes.
Pour in the stock and bring to a gentle simmer.
Stir in the miso paste and season with salt and pepper.
Simmer for 5 minutes for all the flavours to come together.

Place cashew nuts in the jug of a blender.
Scoop out half of the soup and add it to the blender.
Begin blending on very low speed and work up to high until the soup is completely smooth.
(Be careful when blending hot liquids – make sure you allow the steam to escape out the top of the jug)

Return the blended soup to the pot and stir to combine.
Taste to adjust seasoning.

Just before serving make some crispy sage leaves by placing the ¼ cup olive oil in a small saucepan and heating it up until a test leaf sizzles immediately in the oil.
Fry a few sage leaves at a time until crisp, ± 10 seconds.
Transfer quickly with a fork, before they brown, to a tray lined with paper towel.
Sprinkle generously with salt.

Serve the soup scattered with a few reserved mushrooms, crispy sage leaves and a fresh crack of black pepper.

Bon a petit!


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