• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Recipes » Soups » Vegan Cream of Mushroom Soup with Wild Rice

    ★★★★★ from 43 reviews

    Vegan Cream of Mushroom Soup with Wild Rice

    Published Nov 18, 2019 · Modified Sep 13, 2022 · by Alexis Joseph · 111 Comments

    Jump to Recipe

    Super easy and flavorful Vegan Cream of Mushroom Soup! With wild rice and loads of veggies, this is the ultimate cozy winter meal! So thick and creamy, you'd never believe it's dairy free.

    bowl of soup with croutons

    So 2019 was the year of falling in love with the Instant Pot. I blame Jeff.

    He fell head over heels for it, making his lunches in this magical machine daily. Naturally I had to see what all the fuss was about. And alas, I get it!

    It's a miracle worker. It gives an entirely new meaning to "set it and forget it." I was so afraid to learn how to use it but the reality is that it couldn't be simpler to use.

    instant pot with soup ingredients

    I'm still obsessed with my Creamy Broccoli and Cauliflower Soup and of course my top-rated Yummiest Vegetable Soup, but this Vegan Cream of Mushroom and Wild Rice Soup maaaay be my favorite soup of all time.

    It's just so...craveable. You'll have to make it to know what I mean, mmmk? Mmmk.

    up close bowl of soup with gold spoon

    I grew up looooooving cream of mushroom and wild rice soup. Ya know, like the Panera kind in a sourdough bread bowl the size of my head. Is there even any other kind? But wait...the bread bowl. I DIE FOR IT.

    This dairy-free version requires no cream but still somehow tastes decadently creamy and fantastically satisfying. Truly comfort food in a bowl!

    The key is cashews. Because you know, the key is always cashews. Simply give them a soak, blend with water until luxuriously smooth and creamy, then stir into the soup. Cashews + liquid = magic. Instant creaminess.

    hand pouring cashew cream into soup

    And get this---pressure cooking preserves nutrients in food better than any other cooking method! That's right, it's not temperature that harms the nutrients in food, it's the length of cooking.

    Wild rice fun facts

    We don't want a blend here, we want 100% wild rice. If you use another kind of rice, the cooking time will vary. You can find wild rice at Trader Joe's and Giant Eagle in good sized bags versus the 4oz boxes some stores carry. I used this one.

    Did you know wild rice isn't actually rice at all? It's technically a type of grass grown in freshwater that has seeds resembling rice. Since it looks and cooks like rice, it's called rice. It's known for its robust, nutty flavor.

    Wild rice is rich in manganese, phosphorus, and zinc and has more protein than any other kind of rice.

    Can I make in the Instant Pot?

    Yes! Simply soak the cashews, then place remaining ingredients (except soy sauce and spinach) in the Instant Pot. Cook for 40 minutes. Make the cashew cream, then stir it in along with spinach and soy sauce.

    See the recipe card for full instructions!

    bowl of wild rice soup

    Behold, SOUP SEASON.

    Craving more soup goodness? Don't miss my other stellar soup recipes!

    • Vegan Cream of Broccoli and Cauliflower Soup
    • Yummiest Vegetable Soup
    • Healthy Salmon Corn Chowder
    • Golden French Lentil Soup
    • Vegan Cream of Broccoli Soup
    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. Stovetop option as well.

    Vegan Cream of Mushroom Soup Recipe

    ★★★★★ 5 from 43 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 min
    • Cook Time: 1 hr 10 min
    • Total Time: 1 hr 20 min
    • Yield: 5 bowls 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Super easy and flavorful Vegan Cream of Mushroom Soup! With wild rice and loads of veggies, this is the ultimate cozy winter meal! So thick and creamy, you'd never believe it's dairy free.


    Ingredients

    Units Scale
    • ¾ cup raw cashews
    • 1 ½ cups chopped onion (1 medium onion), diced
    • 1 ½ cups chopped carrot (4 medium carrots)
    • 1 ½ cup chopped celery (4 ribs celery)
    • 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
    • 4 cloves garlic, minced
    • 1 tsp dried thyme
    • ½ tsp dried sage
    • ¾ cup uncooked wild rice (do not use a blend)
    • 4 cups vegetable broth
    • 1 ¼ tsp kosher salt
    • 1 tbsp soy sauce (sub tamari for gluten free)
    • 2 cups fresh spinach, chopped
    • Freshly ground black pepper, to taste

    Instructions

    1. Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
    2. Warm olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, mushrooms, garlic, and salt and cook for 10 minutes, stirring often.
    3. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally.
    4.  Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!

    Notes

    Instant Pot version: Follow step 1. Then place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it's done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off. Proceed with step 4.

    Keywords: vegan cream of mushroom soup

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jessica Schwartz says

      December 04, 2022 at 4:36 pm

      This was absolutely delicious!! Would never know there’s no cream. Healthy and tasty, easy to make.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 06, 2022 at 2:46 pm

        Yayy thank you so much, Jessica! Cashews are magical.

        Reply
    2. Jeff says

      March 23, 2022 at 7:24 pm

      Best soup I've ever made I think! So yummy!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 24, 2022 at 5:15 pm

        Wow amazing, thanks so much Jeff!

        Reply
    3. Sadie Jensen says

      February 07, 2022 at 3:02 am

      This is soup was fantastic! Even my kids were in awe!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 07, 2022 at 7:11 pm

        Best news that the kiddos approved! Thanks SO much, Sadie!

        Reply
    4. Jenn K says

      January 25, 2022 at 11:29 pm

      Delicious. Started making this and realized I ran out of wild rice. Triaged by changing pressure cook time to 5 minutes to cook the veggies, then added cooked sorghum at the end. Tasted really excellent - awesome flavor combos and loved the sage. Can't wait to try it with the wild rice next time.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 27, 2022 at 4:43 pm

        Heck yes, love that it works with sorghum. Thanks, Jenn!

        Reply
    5. Becky says

      December 18, 2021 at 4:47 am

      I was wondering if you can make this soup without the cashews for less fat?
      Thank you

      Reply
      • Alexis Joseph says

        December 19, 2021 at 9:42 pm

        The cashews are what make it creamy, so it would just be a less tasty broth based soup without them! I'd argue 10 grams per serving is a great amount of healthy fats 🙂 You could use a non-dairy milk from a carton but it won't have the same creamy effect that the cashews have if it's lower in fat.

        Reply
    6. Dina Gonzalez says

      December 03, 2021 at 4:27 am

      I love this soup and it's aways a hit with my family. It's easy and delicious 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        December 03, 2021 at 10:47 am

        I'm thrilled to hear it, thanks Dina!

        Reply
    « Older Comments

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.