Raw Creamy Vegan Mushroom Soup
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.
The first step is to soak cashews in water overnight - or at least 4-5 hours.
Wash the oyster mushrooms thoroughly and drain them well.
Slice the mushrooms into long, thin strips.
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.
After the cashews have softened, prepare the cashew milk:
- Rinse the cashews well, add to the blender, pour in 1.5 liters of hot/cold water and 1 teaspoon of salt.
Blend thoroughly for 3-4 minutes.
Pour the cashew milk into the bowl with mushrooms, mix well, and season with salt and lemon juice if required.
If desired, garnish with chopped fresh herbs.
In winter, you can enjoy it warmed or cold.
Enjoy your meal!
