Raw Creamy Vegan Mushroom Soup

Elena Butuc

I've always heard that raw mushroom soup is delicious, though I was hesitant to try it myself. After trying it, we all enjoyed it tremendously and it was a hit at our workshop.

While some might be skeptical, I urge you to give it a chance, especially if you're seeking to diversify your plant-based or fasting menu with a healthy option.

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Ingredients

Metric US

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Cashew nuts

100 g

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Oyster mushrooms

500 g

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Garlic cloves

3 pieces

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Lemon

1 piece

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Sunflower oil

3 tbsp

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Salt

1 tbsp

to taste

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Fresh herbs (dill, parsley)

2 tbsp

Step by step

Step 1

The first step is to soak cashews in water overnight - or at least 4-5 hours.

Step 2

Wash the oyster mushrooms thoroughly and drain them well.

Step 3

Slice the mushrooms into long, thin strips.

Step 4

Add the oil, juice of half a lemon, 1 teaspoon of salt, and crushed garlic to the mushrooms. Mix well and refrigerate overnight. If pressed for time, 4 hours will suffice.

For a quick version, sauté the mushrooms with oil, water, and salt, then add salt, garlic, and lemon juice.