Dinner · Soup · Vegetarian · Modern European

Creamy Golden Cashew and Wild Mushroom Pottage

Name: Creamy Golden Cashew and Wild Mushroom Pottage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 150 g raw cashews, soaked for 2 hours; 500 ml low-sodium vegetable stock; 2 tbsp nutritional yeast; 1 tsp freshly grated turmeric Root; 400 g mixed mushrooms (Chanterelle, Cremini, and Shiitake); 2 large leeks, white and light green parts only, sliced; 3 cloves garlic, minced; 1 tbsp fresh thyme leaves; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 50 g toasted buckwheat groats (kasha); Fresh chives, finely chopped; Extra virgin olive oil for drizzling

A luxuriously thick soup blending earthy chanterelles and cremini mushrooms into a rich, golden roasted cashew and turmeric base.

4.8(0 reviews)

·By Ethan Brooks·July 6, 2026

Creamy Golden Cashew and Wild Mushroom Pottage — Modern European Dinner served and photographed from above

Prep

20 min

Cook

35 min

Difficulty

Medium

Serves

Preparation

Get these tasks done before you start cooking.

Before you start

How to Make Creamy Golden Cashew and Wild Mushroom Pottage

Total time: 55 min · Yields 4 servings

1
Emulsify the Base
Drain the soaked cashews and place them in a high-speed blender. Add the vegetable stock, nutritional yeast, and grated turmeric. Blend on high until completely smooth and ivory-toned. Set aside.
2
Sauté the Aromatics
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 6-8 minutes until soft and translucent but not browned.
3
Brown the Mushrooms
Increase the heat to medium-high and add the mushrooms. Cook undisturbed for 3 minutes to develop a golden crust, then stir in the garlic and thyme. Continue cooking until the mushrooms have released their moisture and shrunk slightly.
4
Simmer and Integrate
Deglaze the pot with the balsamic vinegar, scraping up any brown bits. Lower the heat to medium-low and pour in the blended cashew mixture. Stir constantly as it thickens to prevent sticking.
5
Final Seasoning
Let the pottage simmer gently for 10 minutes. Adjust the consistency with a splash of water if it becomes too thick. Season generously with sea salt and cracked black pepper.
6
Garnish and Serve
Ladle the warm soup into deep bowls. Top with a spoonful of toasted buckwheat groats for crunch, a sprinkle of fresh chives, and a light thread of olive oil.

Chef's Tips

If you don't have time to soak cashews, boil them for 15 minutes to soften them quickly.
Do not wash the mushrooms in water; wipe them with a damp cloth to ensure they sear rather than steam.
For an extra layer of flavor, add a teaspoon of white miso paste to the blender.

What to Serve with Creamy Golden Cashew and Wild Mushroom Pottage

The garlic butter sauce is the star — pick sides that soak it up or balance the richness.

Warm slices of seeded sourdough bread
A crisp arugula salad with a lemon vinaigrette
Roasted root vegetables on the side

Frequently asked questions

Can I use dried mushrooms?

Yes, you can supplement the fresh mushrooms with 20g of dried porcini. Soak them in hot water first and use that soaking liquid in the cashew base for more depth.

How long does this keep in the fridge?

It stays delicious for up to 3 days. It will thicken significantly as it cools, so whisk in a little water or broth when reheating.