Vegan Zuppa Toscana with Mushrooms, Kale, and Cashew Cream Recipe

Introduction

Zuppa Toscana is a comforting Italian-inspired soup that combines tender mushrooms, hearty potatoes, and kale in a flavorful broth enriched with a creamy cashew base. This dairy-free version is both nourishing and satisfying, perfect for a cozy meal any time of year.

Ingredients

• 5.3 oz oyster or shimeji mushrooms
• 2 yellow onions, diced
• 1 tbsp olive oil
• 1/2 tsp red chili flakes
• 2 tsp dried thyme
• 1 tsp fennel seeds
• 8 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 2 potatoes, diced in small cubes (about 18 oz / 500 g)
• 3 cups cooked cannellini beans
• 5.5 cups low sodium vegetable stock
• 4 cups kale, stem removed and finely chopped
• 1/2 cup fresh parsley, finely chopped
• 3 tbsp fresh lemon juice
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• 1/2 cup raw cashews
• 1.25 cups dairy-free milk (soy recommended)
• 1/2 cup nutritional yeast
• Bread, to serve

Instructions

1. Step 1: Soak the cashews in hot water for 20 minutes. Drain and set aside.
2. Step 2: Wash the mushrooms thoroughly. Using your hands, shred them into thin strips. Add to a large pot over medium heat and cook for about 10 minutes, stirring regularly, until most of the water has evaporated.
3. Step 3: Add the diced onions, olive oil, red chili flakes, dried thyme, fennel seeds, a pinch of sea salt flakes, and freshly ground black pepper to the pot. Cook for 5 minutes, stirring often.
4. Step 4: Stir in the minced garlic and cook for an additional 10 minutes. Stir only a couple of times to allow the mushrooms to brown and deepen in flavor.
5. Step 5: Pour in the apple cider vinegar to deglaze the pot, cooking while stirring for 1 more minute.
6. Step 6: Add the diced potatoes, cooked cannellini beans, and vegetable stock. Bring to a low simmer, partially covered, and cook for 20 to 25 minutes until the potatoes are tender when pierced with a fork.
7. Step 7: Meanwhile, prepare the cashew cream by blending soaked cashews, dairy-free milk, and nutritional yeast until completely smooth with no visible bits.
8. Step 8: Stir the cashew cream into the pot along with the chopped kale and parsley. Cook for 5 more minutes. Turn off the heat, stir in the fresh lemon juice, then taste and adjust salt and pepper as needed.
9. Step 9: Serve hot with toasted sourdough or your favorite gluten-free bread. Enjoy your nourishing bowl of Zuppa Toscana!

Tips & Variations

• For a smoky twist, add a dash of smoked paprika along with the chili flakes.
• Use vegetable stock low in sodium to better control the saltiness of the soup.
• If you prefer, substitute cashew cream with coconut milk for a richer texture.
• Replacing kale with spinach or Swiss chard works well for a different leafy green flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use cremini, button, or shiitake mushrooms if you don’t have oyster or shimeji available. Each will add a unique flavor but work well in this recipe.

Is this soup suitable for a gluten-free diet?

Absolutely. Just be sure to serve it with gluten-free bread or omit the bread entirely to keep the dish gluten-free.

Vegan Zuppa Toscana with Mushrooms, Kale, and Cashew Cream Recipe

---

★★★★★

4.8 from 101 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

A comforting and hearty vegan Zuppa Toscana soup featuring a rich blend of mushrooms, tender potatoes, cannellini beans, and kale, all simmered in a flavorful vegetable broth and enriched with a creamy cashew sauce. This dairy-free and gluten-free twist on the classic Italian soup is perfect for cozy meals and packed with nutrients.

---

Ingredients

Scale 1x2x3x

Soup Base

• 5.3 oz oyster or shimeji mushrooms
• 2 yellow onions, diced
• 1 tbsp olive oil
• 1/2 tsp red chili flakes
• 2 tsp dried thyme
• 1 tsp fennel seeds
• 8 garlic cloves, minced
• 1 tbsp apple cider vinegar

Vegetables & Beans

• 2 potatoes, diced in small cubes (about 18oz / 500g)
• 3 cups cannellini beans, cooked
• 5.5 cups low sodium vegetable stock
• 4 cups kale, stem removed and finely chopped
• 1/2 cup fresh parsley, finely chopped

Cashew Cream

• 1/2 cup raw cashews
• 1.25 cups dairy-free milk (soy milk recommended)
• 1/2 cup nutritional yeast

Seasonings & Garnish

• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• 3 tbsp fresh lemon juice

To Serve

• Bread, toasted sourdough or gluten-free bread

---

Instructions

1. Soak Cashews: Soak the raw cashews in hot water for 20 minutes. After soaking, drain the water and set the cashews aside for blending later.
2. Prepare Mushrooms: Wash the mushrooms thoroughly, then use your hands to shred them into thin strips. Place them in a large pot over medium heat and cook for about 10 minutes, stirring regularly until most of the moisture evaporates.
3. Sauté Aromatics: Add diced onions, olive oil, red chili flakes, dried thyme, fennel seeds, a pinch of sea salt flakes, and freshly ground black pepper to the pot with mushrooms. Cook and stir regularly for 5 minutes to soften the onions and release the spices’ flavors.
4. Add Garlic & Brown Mushrooms: Add the minced garlic to the pot and continue cooking for another 10 minutes, stirring only a few times to allow the mushrooms to brown slightly. This step intensifies the soup’s flavor base.
5. Deglaze Pot: Pour in the apple cider vinegar and stir for 1 minute to deglaze the pot and lift any flavorful bits off the bottom.
6. Add Potatoes, Beans & Broth: Add the diced potatoes, cooked cannellini beans, and vegetable stock to the pot. Cover partially and let simmer on low heat for 20 to 25 minutes until the potatoes are tender and easily pierced with a fork.
7. Prepare Cashew Cream: In a blender, combine the soaked cashews, dairy-free milk, and nutritional yeast. Blend until completely smooth with no remaining bits.
8. Combine Soup & Finish: Stir the prepared cashew cream into the pot along with the chopped kale and fresh parsley. Cook the soup for an additional 5 minutes until kale is tender. Turn off the heat, stir in fresh lemon juice, and adjust seasoning with salt and pepper to taste.
9. Serve: Ladle the soup into bowls and serve with a slice of toasted sourdough or gluten-free bread. Enjoy your warm, nourishing bowl of Zuppa Toscana!

Notes

• Use oyster or shimeji mushrooms for a meaty texture and rich umami flavor.
• Soaking cashews in hot water softens them, making it easier to achieve a smooth, creamy cashew sauce.
• If unavailable, substitute dairy-free milk with almond, oat, or coconut milk, but soy milk works best for creaminess.
• Adjust the level of chili flakes per your heat preference.
• Serve with gluten-free bread to keep the recipe gluten-free.
• Low sodium vegetable stock helps manage the saltiness; season at the end to taste.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Zuppa Toscana, vegan soup, gluten-free soup, dairy-free, mushroom soup, cashew cream, kale soup, Italian vegan recipe