Raw Vegan Cream of Mushroom Soup

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 04/5/19
Cream of Mushroom Soup
wsmahar / Getty Images
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
194 Calories
12g Fat
19g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 194
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 570mg 25%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Protein 7g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raw food diets can be overwhelming if you're just starting out. However, it's really simple to recreate your favorite meals. This raw food diet soup recipe starts with a creamy cashew milk base and adds flavorful mushrooms for a raw vegan "cream of mushroom" soup. You can warm it up a bit over a hot plate or coffee maker to enjoy a warming raw food soup. It's perfect for a chilly day when you want to cozy up.

If you like mushroom soup, you'll enjoy this raw food version. We used regular cremini mushrooms in this recipe, but portobellos or plain button mushrooms would work well too. The ingredients are all simple and familiar, making this a great starter recipe if you're new to eating raw foods.

Ingredients

  • 2 cups cashew milk
  • 1/2 onion
  • 1 clove garlic
  • 1 cup mushrooms
  • 2 tablespoons Nama Shoyu (or Bragg's Liquid Aminos)
  • 1 tablespoon lime juice
  • Salt to taste (sea salt)
  • Garnish: Diced mushrooms

Steps to Make It

  1. Process all the ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached.

  2. Top with extra diced mushrooms.

  3. Serve and enjoy!

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