There is a moment, somewhere between the third stir and the smell of thyme blooming in butter, when this Creamy Mushroom Soup Without Cream stops being a compromise and becomes the thing you crave. No cream, no dairy, no apology. Just deeply browned mushrooms, toasted cashews, and a pot of broth that turns velvet in a blender.
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I first built this recipe on a rainy Tuesday in a rented kitchen with one dull knife and a bag of marked-down cremini from the corner market. The trick, I learned, is patience with the pan. Mushrooms release water, then drink it back, then finally, gloriously, go golden. That browning is your cream.
So wander through the produce aisle and pick whatever mushrooms look alive. Grab a handful of fresh thyme, a lemon you will barely use, and a bag of raw cashews. This is a soup for slow evenings and second bowls, and it costs about $11 to feed six people generously.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) cremini mushrooms, wiped clean and sliced 1/4 inch thick
Cremini give the deepest flavor, but white button mushrooms work fine and cost less. If you spot wild maitake or shiitake at a local stand, swap in half for a woodsier, more luxurious pot.
1 cup (130g) raw unsalted cashews, soaked in hot water 20 minutes
Raw cashews are the cream here, so avoid roasted or salted ones. For a nut-free version, use 1 cup (140g) raw sunflower seeds soaked the same way, though the soup will be slightly more earthy.
4 tablespoons (56g) unsalted butter or olive oil
Butter browns the mushrooms faster and adds richness; olive oil keeps it fully plant-based. A 50/50 split gives you both flavor and a higher smoke point.
1 large yellow onion (about 2 cups / 280g), diced
Yellow onion melts into sweetness; shallots are a lovely, more delicate substitute if you have them. Look for onions with tight, papery skins and no soft spots.
4 garlic cloves, minced
Fresh garlic is non-negotiable for the base, but 1 teaspoon garlic powder can stand in at the end. Buy heads that feel heavy and firm, never spongy.
1 tablespoon fresh thyme leaves, plus more for serving
Thyme loves mushrooms; if you only have dried, use 1 teaspoon and add it with the broth. Rosemary or tarragon also work, but go lighter since both are bolder.
6 cups (1.4L) low-sodium vegetable broth
Homemade or a good boxed broth both work; mushroom broth deepens the flavor even more. If using regular broth, taste before salting at the end.
2 tablespoons (30ml) dry sherry or dry white wine
Sherry adds a nutty depth that mimics aged cream; white wine is brighter and lighter. Skip it entirely and add 1 tablespoon lemon juice at the end if you prefer.
1 1/2 teaspoons kosher salt, plus more to taste
Kosher salt seasons gently and evenly; if using fine table salt, start with 1 teaspoon. Season in layers as you cook rather than all at once at the end.
1/2 teaspoon freshly ground black pepper
Fresh-cracked pepper blooms in the hot pan; pre-ground loses its punch fast. A few extra cracks over each bowl at the table is a small, worthy ritual.
1 tablespoon soy sauce or tamari
This is the secret umami boost that replaces the savoriness cream usually rounds out. Tamari keeps it gluten-free; coconut aminos work if you avoid soy.
2 teaspoons fresh lemon juice, plus zest for serving
Acid at the end wakes up the whole pot; do not skip it. Lime works in a pinch, and a little zest on top adds a bright, perfumed finish.
Tips & Tricks
Do not crowd the pan
Mushrooms steam instead of browning when piled high, so sear them in two batches and give each one room to go golden.
Soak the cashews properly
Twenty minutes in hot water is the minimum for a truly silky blend; overnight in cold water is even better.
Blend in batches and vent the lid
Hot liquid expands fast in a blender, so fill it only halfway and crack the lid with a towel over it.
Salt at the end, not the start
Mushrooms soak up salt early and can turn your soup overly salty before the cashews and broth balance it out.
Pro Tips
Step-by-Step Instructions
1. Soak the cashews
Place the raw cashews in a heatproof bowl and cover with 2 cups of just-boiled water. Let them sit for 20 minutes while you cook; this softens them so they blend into a perfectly smooth, cream-like base.
2. Sear the mushrooms
Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat, about 375F (190C). Add half the mushrooms in a single layer and cook 5 to 6 minutes without stirring, until the undersides are deep golden brown and the edges crisp. Transfer to a plate and repeat with the remaining butter and mushrooms.
3. Sweat the aromatics
Lower the heat to medium, about 325F (165C), and add the onion to the same pot. Cook 5 minutes, stirring, until soft and translucent, then add the garlic and thyme and cook 1 minute more, until fragrant and the garlic just turns pale gold, never brown.
4. Deglaze and build
Pour in the sherry and scrape the browned bits off the bottom with a wooden spoon, cooking 1 minute until the sharp alcohol smell fades. Return the mushrooms to the pot, add the broth, soy sauce, salt, and pepper, and bring to a gentle simmer at about 400F (205C) at a rolling edge.
5. Simmer and soften
Reduce the heat to low, about 300F (150C), and simmer uncovered for 15 minutes. The mushrooms should be fully tender and the broth should smell deep, nutty, and slightly sweet when you lean over the pot.
6. Blend until silky
Drain the cashews and add them to the pot. Working in batches, carefully blend the soup until completely smooth, 60 to 90 seconds per batch, until it coats the back of a spoon with no visible flecks.
7. Finish and brighten
Return the blended soup to the pot over low heat, about 300F (150C). Stir in the lemon juice and taste; adjust salt and pepper until the flavor feels full and balanced, then warm gently for 3 minutes without boiling.
8. Serve warm
Ladle into bowls and top with reserved seared mushrooms, a few thyme leaves, lemon zest, and a crack of black pepper. Serve with crusty bread for dragging through every last silky drop.
Delicious Variations
Roasted Garlic and Rosemary
Roast a whole head of garlic at 400F (205C) for 35 minutes and blend it in with 1 teaspoon minced rosemary for a sweeter, more aromatic pot.
Spicy Coconut Mushroom
Swap 2 cups of the broth for full-fat coconut milk and add 1 teaspoon red curry paste with the garlic for a Thai-inspired, gently fiery version.
Barley and Kale Hearty Bowl
Stir 1 cup cooked pearl barley and 2 cups chopped kale into the finished soup and simmer 5 minutes for a spoon-thick, meal-worthy dinner.
How to Store Creamy Mushroom Soup Without Cream
Refrigerator
Store in an airtight container for up to 4 days; the soup will thicken as it chills, which is completely normal.
Freezer
Freeze in portions for up to 3 months, leaving 1 inch of headspace; cashew-based soups freeze better than dairy ones and thaw without separating.
Reheating
Reheat gently on the stovetop over low heat, about 300F (150C), stirring often and adding a splash of broth or water to loosen it back to a silky pour.
Frequently Asked Questions
Q: Can I make creamy mushroom soup without cream or dairy?
Yes, and this recipe does exactly that by blending soaked raw cashews with the broth to create a naturally creamy base. The cashews add richness and body without any dairy, so the soup stays silky and satisfying.
Q: What can I use instead of cashews to thicken mushroom soup?
Raw sunflower seeds, soaked the same way, are the closest nut-free swap and blend into a smooth, creamy base. Cooked white beans or a small potato simmered in the broth also thicken it nicely, though the texture will be slightly less velvety.
Q: Why did my mushroom soup turn out watery?
Watery soup usually means the mushrooms were crowded in the pan and steamed instead of browned, or too little cashew was blended in. Sear the mushrooms in batches until deeply golden and use the full cup of soaked cashews for a reliably thick pot.
Q: How do I get the deepest mushroom flavor in this soup?
Brown the mushrooms hard and long, letting them sit untouched until the edges crisp, because that browning is where the flavor lives. Adding a splash of soy sauce or tamari and a little sherry deepens the umami even further.
Q: Can I use an immersion blender instead of a countertop blender?
Yes, an immersion blender works well and is safer with hot liquid, though it may leave the soup slightly less silky. Blend for a full 2 to 3 minutes, moving the wand slowly through the pot, until no flecks of cashew remain.
Make this pot on the next gray afternoon, when the light is low and the kitchen smells like thyme and toasted nuts. Ladle it into your favorite bowls, tear off a hunk of bread, and let the evening stretch out slowly. Wander wisely.
Creamy Mushroom Soup Without Cream
Creamy Mushroom Soup Without Cream is a silky, dairy-free bowl made rich with cashews and roasted mushrooms for a cozy, guilt-free dinner.
🧂 Ingredients
- 2 pounds (900g) cremini mushrooms, wiped clean and sliced 1/4 inch thick
- 1 cup (130g) raw unsalted cashews, soaked in hot water 20 minutes
- 4 tablespoons (56g) unsalted butter or olive oil
- 1 large yellow onion (about 2 cups / 280g), diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, plus more for serving
- 6 cups (1.4L) low-sodium vegetable broth
- 2 tablespoons (30ml) dry sherry or dry white wine
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce or tamari
- 2 teaspoons fresh lemon juice, plus zest for serving
📋 Instructions
- 1Soak the cashews — Place the raw cashews in a heatproof bowl and cover with 2 cups of just-boiled water. Let them sit for 20 minutes while you cook; this softens them so they blend into a perfectly smooth, cream-like base.
- 2Sear the mushrooms — Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat, about 375F (190C). Add half the mushrooms in a single layer and cook 5 to 6 minutes without stirring, until the undersides are deep golden brown and the edges crisp. Transfer to a plate and repeat with the remaining butter and mushrooms.
- 3Sweat the aromatics — Lower the heat to medium, about 325F (165C), and add the onion to the same pot. Cook 5 minutes, stirring, until soft and translucent, then add the garlic and thyme and cook 1 minute more, until fragrant and the garlic just turns pale gold, never brown.
- 4Deglaze and build — Pour in the sherry and scrape the browned bits off the bottom with a wooden spoon, cooking 1 minute until the sharp alcohol smell fades. Return the mushrooms to the pot, add the broth, soy sauce, salt, and pepper, and bring to a gentle simmer at about 400F (205C) at a rolling edge.
- 5Simmer and soften — Reduce the heat to low, about 300F (150C), and simmer uncovered for 15 minutes. The mushrooms should be fully tender and the broth should smell deep, nutty, and slightly sweet when you lean over the pot.
- 6Blend until silky — Drain the cashews and add them to the pot. Working in batches, carefully blend the soup until completely smooth, 60 to 90 seconds per batch, until it coats the back of a spoon with no visible flecks.
- 7Finish and brighten — Return the blended soup to the pot over low heat, about 300F (150C). Stir in the lemon juice and taste; adjust salt and pepper until the flavor feels full and balanced, then warm gently for 3 minutes without boiling.
- 8Serve warm — Ladle into bowls and top with reserved seared mushrooms, a few thyme leaves, lemon zest, and a crack of black pepper. Serve with crusty bread for dragging through every last silky drop.
Sofia writes about minimalist travel and slow tourism, sharing itineraries that emphasize local culture and off-season visits. She believes travel is about experiences, not checklists.
