SAMFA – Vegan Creamy Cashew Nut Mushroom Soup

Serves 4-6


  • 650g mixed cultivated mushrooms (big browns, portabellos, portabellinis, buttons etc)
  • 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 of fresh sage leaves
  • ¼ cup olive oil
  • Olive oil, for cooking
  • Salt and pepper, to taste



  • 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 2 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.
  • Place the ¼ cup olive oil in a small saucepan.
  • Heat 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 a 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. Enjoy!



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