We found ourselves wanting a warm comforting dish for lunch. The first thing that popped into our heads was a warm creamy soup! This soup is hearty, comforting and delicious. Makes a great light lunch or even a side to your main dinner plate!

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes


  • 3 cups of vegetable stock (low sodium)
  • 3 cups of unsweetened cashew milk
  • 4 tbsp of all purpose flour
  • 3 tbsp of vegan butter
  • 1/4 cup of nutritional yeast
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • 1/2 tbsp of dried thyme
  • 3 garlic cloves (diced)
  • 1 shallot (diced)
  • One small onion (diced)
  • Half a pound of white mushrooms (chopped)
  • 1 tbsp of chopped fresh parsley


  1. Set a large skillet on medium heat. Add in your vegan butter, diced onion, diced shallot and chopped mushrooms
  2. Cook for 5-10 minutes or until onions turn translucent. Slowly mix in your all purpose flour, you can add another touch of vegan butter if it becomes too thick
  3. Lower heat and simmer for a few minutes. While you’re waiting set a large pot on medium heat and add your vegetable stock, cashew milk, salt, pepper, nutritional yeast and dried thyme
  4. Bring to a boil and then lower heat
  5. Carefully transfer your mushroom mixture into your soup pot. Make sure to stir to combine all the flavours. Taste to make sure there’s an adequate amount of salt and pepper! If not, add to your liking
  6. Let your soup simmer on low heat for another 20-30 minutes. Plate in a soup bowl and top with a sprinkle of diced parsley for colour. Enjoy!

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