I LOVE this Vegan Cream of Mushroom Soup for my kids’ favorite Green Bean Casserole dish during the holidays.

The days of buying the breaded boxed onions with the “Green Bean Casserole” recipe on the back are over. We are all slowly transitioning to a gluten, soy, dairy and refined sugar-free lifestyle. You can find my Vegan Green Bean Casserole recipe HERE.

Variations: Turn this into the type of soup you eat in a bowl by adding 2 cups of vegetable broth in a pot and heat over medium heat, until heated through.

What I love about this soup:

It’s dairy, gluten and soy free! And, it is still SO flavorful. It even tastes better than the old Campbell Soup’s version that my mother used to add to our green bean casserole dishes. We ate a lot of processed foods when we were younger and I often wonder if that is why many of us are living with chronic illness and autoimmune disease. I am teaching my kids the importance of eating  fresh, whole foods that are organic. I’m not sure they value the importance of getting enough nutrients and minerals in their diet yet, but I’m hoping this will all stick when they get older.

What you will need:

Cauliflower – Fresh and Organic

Vegan Butter – I love Miyoko’s Cultured Vegan Butter

Nutritional Yeast Powder – You can buy THIS from your local Whole Foods store. Bragg’s is a great brand as well.

Coconut Liquid Aminos – Bragg’s Coconut Aminos also from Whole Foods.

Raw Organic Cashews – Unsalted

Garlic Powder and Thyme

Cremini Mushrooms

Unsweetened Plant Milk – I used almond milk in this recipe.

Arrowroot Powder or Corn Starch

Vegan Cream of Mushroom Soup Recipe

MAKES 3 1/2 Cups
PREP TIME: 8 minutes
ACTIVE TIME: 20 minutes

1/2 large head cauliflower, broken into florets
2 teaspoons vegan butter (soy-free if necessary)
8 ounces of cremini mushrooms, sliced
2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1/2 cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
1 cup unsweetened non-dairy milk (Almond or Oat)
2 tablespoons nutritional yeast
1 tablespoon arrowroot powder (or cornstarch)
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon of salt

1. Place the cauliflower in a steamer basket over a bot of boiling water and cover. Steam until tender, 7-10 minutes.
2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
3. Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid) and pulse until they’re small bits incorporated throughout. You can use the soup right away in a recipe, like my Green Bean Casserole Recipe.
4. If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5-7 days in the fridge or 2 months in the freezer.

Variation: Turn this into a soup by adding 2 cups of water or vegetable broth in a pot and heat over medium heat, stirring occasionally until heated through.