I always try my best to give my digestive system a break and eat raw at least one day out of the week. The problem for me is that I like cooked foods and found myself dealing with cravings after a day of raw eating. This being the case I realized I need to get creative in try to hack some of my favorite cooked dishes.

A big bowl of creamy mushroom soup has always been a comfort to me and I was easily able to create a delicious and very filling raw variation! Trust me when I say you won’t believe it’s not cooked, plus this recipe is as simple as tossing everything into a high-speed blender and pressing liquify!

I hope you enjoy this healthy spin on comfort food as much as I did! Leave me a comment below and let me know how you enjoy my Raw Cream of Mushroom Soup!

Love to you all!
Holly

Raw vegan Cream Of Mushroom Soup

Ingredients

• 1 1/4 C Mushrooms (I used brown crimini, portobello, shiitake, and brown shimeji mushrooms)
• 3/4 C Raw Cashews
• 1 C  Water
• 1 Tsp Diced Shallot
• 1 Small Garlic Clove
• 1 1/2 Tsp Raw Sauerkraut
• 2 Large Sage Leaves Chopped
• 1/4 Tsp Chopped Fresh Rosemary
• 1 Tsp Capers
• 1 Tsp Coconut Aminos ( if you want a more salty flavour)

Method

Toss it all in a high speed blender and blend until smooth and warmed.

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