If you’re a mushroom lover like I am, this creamy stew is going to make you SO happy. The mushrooms lend a tender and meaty bite, while the potatoes, onion, and carrots create a perfectly comforting stew with just a hint of vegetable sweetness. This vegan mushroom stew is comforting, luxuriously creamy and flavorful, yet surprisingly light. It’s made with whole-food ingredients including fresh and dried mushrooms, potatoes, carrots, garlic, and rosemary. Serve it with a salad, rice, or your favorite crusty bread for dipping. This mushroom stew is gluten-free and oil-free (WFPB).

The Creamy Base

The creamy base of this mushroom stew is absolutely crave-worthy! It’s satisfying in all the ways you want a creamy soup or stew to be, but without any dairy or loads of fat to weigh you down. All of the creaminess in this vegan stew recipe comes from just ⅓ cup of raw cashews. No flour or starch needed. And to add brightness and a touch of saltiness, we finish the stew with a splash of balsamic vinegar and mellow white miso (optional).

Making the Stew

To make this mushroom stew, start by covering the dried mushrooms and rosemary with 1 cup of boiling water and set it aside to steep. Meanwhile, sauté onion and fresh mushrooms in a soup pot over medium heat. Add carrots and garlic, and cook for another 2 to 3 minutes. In a high-speed blender, blend the soaked mushroom mixture, cashews, and garlic until completely smooth. Add the blended mixture, potatoes, salt, pepper, and vegetable broth to the pot. Bring to a boil, then cover and simmer until the potatoes are tender but still firm. Finish the stew by adding balsamic vinegar and simmering until it thickens slightly.

Serving Suggestions

Garnish this creamy vegan mushroom stew with chopped fresh parsley and serve it alongside a fresh green salad or a kale salad. It’s also delicious served over mashed potatoes for a cozy and hearty meal. If you want to make it more filling, you can add cooked beans, lentils, seitan, or beef-less tips.

Storage and Variations

Store the mushroom stew in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. If you’d like to make the stew more filling, consider adding cooked beans, seitan, tempeh, tofu, soy curls, or vegan ground beef.

Now grab a bowl of this creamy vegan mushroom stew and enjoy its delicious flavors and comforting vibes!