Miso Cashew Mushroom Soup with Vegan Pancetta
- 1 cup raw cashews, soaked overnight
- 2 tbsp. olive oil
- 1kg mixed mushrooms
- 1 large onion, chopped
- 8 cloves garlic, roughly chopped
- 1 tbsp. fresh thyme leaves
- 1L water
- 3 tbsp. miso paste (make sure it’s gluten free if you are)
- 1 tbsp. chicken or vegetable stock powder
- 3 tbsp. nutritional yeast
- 2 tbsp. butter (plant based or otherwise)
- ½ cup dry white wine, or 1 tbsp. white wine vinegar
- Salt and pepper, to taste
- 1 cup king oyster mushrooms, diced (you can use button mushrooms if king oyster are not available)
- 2 tbsp. neutral oil
- 1 tbsp. maple Syrup
- 2 tsp. nutritional yeast
- 2 tsp. smoked paprika
- 1 tsp. salt
- ½ tsp. liquid smoke
- Optional additional garnish: chopped green onions, fresh parsley, or drizzle of cashew cream
For the mushroom pancetta: Mix everything except the oil in a bowl until well seasoned.
Heat the oil on a medium high heat and drop the mushroom bits in there cooking for 5-10 minutes until they are crispy and crunchy. Remove and place onto a paper towel so they don’t get soggy and set aside until ready to use.
For the soup: Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and lay out the mushrooms in a single line. Use multiple trays if needed; don’t crowd them as you want their edges to caramalize and not steam. Drizzle with olive oil and season with salt, then pop them in the oven for 15 minutes or until browned and cooked through.
Meanwhile, in a blender, combine the soaked cashews and 1 cup of water. Blend until smooth and creamy, then set aside.
In a pot, heat a tablespoon of oil. Add the sliced onions and cook for 5-7 minutes, or until slightly browned.
Add the thyme, garlic and miso paste to the pot and cook for an additional 2-3 minutes. We’re trying to caramalize the miso paste here too.
Deglaze the pot with the white wine (or vinegar). Then add the roasted mushrooms and the remaining soup ingredients (but reserve some cashew cream for your garnish). Bring the soup to a simmer, then reduce the heat to low and cook for 10 minutes.
Carefully blend the soup using an immersion blender, or transfer the mixture to a blender or food processor (in batches, if necessary) and blend until smooth.
Return the blended soup to the pot and stir in the cashew cream. Season with fresh cracked pepper, to taste (you likely won’t need to add salt as the miso acts as seasoning here, but if it does need it add a little here).
Serve the soup in bowls, topped with the crispy mushroom “pancetta” and garnished with chopped green onions, fresh parsley, and reserved cashew cream, if desired. Bon appetit!
✨ RECIPE NOTES ✨
- Cashews: If you forget to soak them overnight, boil them in 2-3 cups of water for 15 minutes or so until the cashews are soft and can break when squeezed between your fingers.
- Serving suggestion: If you want to get really, really mushroomy, pair this soup with a truffle grilled cheese. Just make your regular grilled cheese but add a drizzle of truffle oil to your pan when toasting. Dunk into your mushroom soup and enjoy!
- Storage instructions: Store the soup and mushroom “pancetta” separately in airtight containers in the refrigerator for up to 3-4 days. If freezing the soup, allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and reheat on the stovetop over low heat, stirring occasionally. Reheat the mushroom “pancetta” in a skillet over medium heat for a few minutes until warmed through and crisp.