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Creamy Vegan Mushroom Stew
5 from 60 votes

Creamy Vegan Mushroom Stew

This Creamy Vegan Mushroom Stew blends a variety of fresh mushrooms and vegetables with soaked dried shiitakes, rosemary, garlic, and cashews to form a rich, savory broth. The mushrooms’ earthiness combines with the smooth, nutty cashew base to create a thick, comforting stew. Simmering potatoes and carrots add substance, delivering a hearty plant-based meal suitable for cooler days.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 187 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • ½ ounce dried mushrooms I used shiitakes
  • 2 teaspoons rosemary or 1 teaspoon dried, chopped, fresh
  • 1 cup water boiling
  • 5 cloves garlic mince 3 cloves and leave 2 whole, divided
  • ⅓ cup cashew nuts sub raw sunflower seeds if needed, raw
  • 1 large yellow onion chopped
  • 1 ½ pounds mushroom remove any woody stems, mixed fresh, cut into thick/chunky slices
  • 2 medium carrot peeled and cut into coins or half moons
  • 1 ½ pounds yellow potato cut into large, equal-sized pieces
  • 3 to 4 cups vegetable broth
  • 1 teaspoon salt fine sea salt
  • ½ teaspoon black pepper freshly cracked
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons white miso or a dash of soy sauce/tamari, mellow, optional

Instructions

    Cup of Yum
  1. Place the dried mushrooms and rosemary in a bowl, and cover with 1 cup of boiling water. Set aside to steep.
  2. Preheat a large soup pot over medium heat. Cook the onion and the fresh mushrooms for about 8 minutes, stirring occasionally. Add a generous pinch of salt once you hear the mushrooms sizzling (releasing moisture). Add the carrots and minced garlic, and cook for another 2 to 3 minutes. The mixture should still be fairly moist from the mushrooms, not dry.
  3. Pour the steeped mushroom-rosemary mixture (including the water) into a high-speed blender (see Notes). Add the cashews and 2 whole cloves of garlic. Blend until completely smooth.
  4. To the soup pot add the potatoes, 1 teaspoon salt, black pepper, contents of the blender, and 3 cups broth. If needed, pour some broth into the blender to help remove all of the mushroom-cashew mixture.
  5. Make sure the potatoes are submerged, and bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are barely fork tender, about 10 minutes (possibly less, depending on their size). Stir in the balsamic vinegar, and increase heat to return to a simmer. Cook uncovered for another 5 minutes or until the stew has thickened and reduced slightly.
  6. Turn off the heat and taste for seasoning. If including miso, scoop about ⅓ cup of the liquid part of the stew into a bowl, whisk in the miso until dissolved, and add to the pot. Serve hot with crusty bread and a side salad.

Notes

  • Soak cashews overnight or for 2 to 3 hours in hot water before blending if you don't have a high-speed blender.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze cooled stew in freezer-safe containers for up to 2 months.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 5g (8%) Fiber 5g (20%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 30g 10%
Protein 8g 16%
Fat 5g 8%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.