Creamy Vegan Mushroom Soup

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Cream of mushroom soup just got a makeover with this Vegan Mushroom Soup. With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup that will wow your tastebuds. Perfect for holiday dinners!
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
5 from 122 votes

This Creamy Vegan Mushroom Soup is the most perfect holiday soup! It’s incredibly velvety and rich like a bisque with a deep savory flavor that will win over all of your guests (including omnivores).

It’s also nutrient-dense thanks to a generous amount of mushrooms, fresh herbs, garlic, and cashews. No cream or dairy needed for this dreamy cream of mushroom soup.

And despite being gourmet and fancy enough for a dinner party, this mushroom soup comes together easily and reheats well, making it a great meal prep option.

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

woman's hands spooning creamy vegan mushroom soup from a green bowl on a green table.

Why this recipe works

A velvety bisque texture.

Three techniques give this vegan mushroom soup a luxurious, velvety consistency and rich mouthfeel that will have your guests convinced it’s made with cream.

First, a portion of the soup is blended. This is an easy way to creamify any soup or stew, and a technique I use often, like in my Creamy White Bean Soup. Not all of the soup is blended though, so you get textural variation: silky smooth with bites of chewy mushrooms, the best of both worlds.

Second, a half cup of raw cashews are added to the portion of soup that gets blended. As you may know, raw cashews, when blended, add an incredibly creamy texture and richness.

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Third, the recipe doesn’t add too much vegetable broth (you can always thin the soup out later if you wish).

Serious savory flavor.

Mushrooms naturally have a meaty depth, but this is no ordinary mushroom soup. It’s an umami powerhouse thanks to a mixture of fresh mushrooms, mushroom stock made from dried mushrooms, soy sauce and miso paste.

Each spoon is packed with a layered depth of flavor and coats your whole mouth with a rich, savory mouthfeel (the essence of umami!). Even my mushroom-averse partner was floored when he tried it and asked to have a big bowl of it for dinner.

PS: If you love the sound of these flavors, don’t miss out on my rich and super savory Mushroom Gravy during the holidays.

Gourmet but easy.

The flavors and textures in this soup will make your taste buds sing. It’s fancy enough to serve at any dinner party, and is particularly perfect as a starter for Thanksgiving and Christmas dinners.

At the same time, this vegan mushroom soup is easy to make, so you can even make it for a weeknight dinner if you want. It reheats fabulously, so it’s a great option to make on a Sunday or Monday and enjoy for a few days (if it lasts that long!).

angled backlit shot of creamy vegan mushroom soup in a green bowl with bread and wine in the background.

Ingredient notes

ingredients for vegan mushroom soup in bowls laid out on a green table with ingredients labeled.

Fresh mushrooms. Using a blend of different mushrooms adds varying textures to this creamy soup, so it’s far from a one-note cream of mushroom soup.

We love this soup with a mix of shiitake mushrooms and oyster mushrooms or maitake mushrooms, in addition to your everyday brown button mushrooms.

Where to buy: You can find a large selection of mushroom varieties at Asian grocery stores, farmers markets, and well-stocked grocery stores like Whole Foods or Sprouts.

Dried mushrooms + mushroom stock (optional). All mushrooms are rich in umami, but dried mushrooms are particularly so. Here, dried mushrooms are briefly soaked in water, then the resulting mushroom stock is added to the soup (in addition to veg broth) for enhanced savoriness.

The rehydrated dried shrooms are also added to the soup along with the fresh mushrooms.

Substitute: If you don’t have dried mushrooms or want to skip this step, this vegan mushroom soup is still great without them. For details, check out the FAQ section below.

Alternatively, if you have my cookbook, The Vegan Instant Pot Cookbook, there’s an excellent mushroom broth in Chapter 1 that would make this soup sing even more!

Soy sauce & miso. Mushrooms are already savory superstars, but when you add fermented soy products (e.g., soy sauce and miso), you really supercharge the flavor. Each bite is packed with a rich depth of flavor that’s often missing in plant-based food.

Vegetable broth. Use the best-quality vegetable broth available to you. An excellent store-bought option we love is from the Imagine Organic brand. If you have Better than Bouillon at home, you can use that as well (use a pinch less of salt).

Cashews. Blended and soaked raw cashews bring a velvety, bisque-like texture and make it feel more substantial than a side dish soup. No need to soak the cashews either!

Substitute: Allergic? Check out the FAQ section below.

Fresh herbs. Fresh thyme and rosemary add a lovely woodsy depth of flavor here.

Substitute: You can sub sage for either herb. If you don’t have access to fresh herbs, use a teaspoon each of the dried herbs, but it won’t have the same flavor.

Tip: Near the holidays, many grocery stores sell packages of “poultry herbs,” which combine rosemary and thyme with sage or marjoram, so you don’t have to buy all the herbs separately.

a variety of beautiful whole mushrooms on a wooden cutting board on a green surface.

Step-by-step instructions

If using homemade mushroom stock, cover the dried mushrooms with room temperature water. Weight to submerge and soak for 30 minutes. Strain the liquid through a sieve, keeping the stock. Wash the rehydrated mushrooms well and slice.

a tan bowl of dried mushrooms rehydrating in liquid for mushroom stock on a green surface.

For fresh mushrooms, slice them (e.g., cremini or shiitake) or tear them into pieces with your hands (e.g., oyster or maitake mushrooms).

In a Dutch oven or large soup pot, heat the olive oil over medium-high. Add the diced onions and cook until starting to soften. Add the garlic and cook for 1-2 minutes.

Now add the vegan butter. Once melted, add the sliced/torn mushrooms (and rehydrated mushrooms, if using).

Cook for about 5 minutes, or until shrooms are softened. Pour in the white wine and scrape up any browned bits, simmering until the smell of alcohol has dissipated.

Pour in the vegetable broth and homemade mushroom stock (if using; don’t pour in the last tablespoon, as it’s sediment heavy). Add the bundle of herbs and simmer, covered, for 15 minutes.

Scoop out 1/3 to 1/2 of the soup and transfer it to a stand blender. Add the cashews, soy sauce, and miso, and blend until the soup is creamy and smooth. Pour this blended soup into the remaining soup in the pot.

Stir well and simmer for 5 to 10 minutes, until the flavors have developed and soup has thickened a bit.

Tips for making this recipe

Use a variety of mushrooms.

Any time I make a mushroom-heavy dish, like vegan mushroom risotto or vegan mushroom stroganoff, I find I enjoy it most when I use at least two, if not more, different varieties of mushrooms.

This adds variation in texture as well as flavor (e.g., shiitakes are umami-rich and meaty, oyster mushrooms are more delicate, maitake mushrooms taste subtly like chicken).

And if chanterelle mushrooms are in season, if you can spring for a couple of those, they’re outrageously buttery and delicious (beware: they are pricy though).

If needed, soak the cashews briefly.

If you don’t have a high-powered blender, soak the cashews while you prep everything else. Just add them to a saucepan, cover with water, and boil for 10 minutes.

This ensures the cashews get fully pulverized when blended and you don’t end up with cashew bits in your soup.

If using dried mushrooms, get rid of the grit.

Please follow these steps so your soup is smooth and grit-free!

1) After soaking the dried mushrooms, strain the stock through a fine mesh sieve to get rid of any larger dirt particles.

2) To wash the rehydrated shrooms, add them to a bowl, cover with fresh water, and agitate them to release any dirt. Repeat a few times.

3) Finally, when adding mushroom stock to the soup, don’t pour in the last tablespoon, as it’s usually sediment-heavy.

Adjust the texture to your taste.

This soup is definitely on the creamy side, and thickens as it rests. If you want a thinner soup, add a bit more broth. When reheating leftovers, if desired, add a splash or two of vegetable broth or water to loosen.

creamy vegan mushroom soup with seared mushrooms on top in a green ceramic bowl on a green table.

Frequently Asked Questions

I don’t have dried mushrooms. Are they necessary?

No, you can omit them and the soup will still be great, but make a few changes.

1) You won’t have any homemade mushroom stock, so use 4 cups (960 mL) vegetable broth instead of 3 cups (720 mL).

2) To compensate for the loss of flavor from the mushroom stock, I recommend adding 1/2 teaspoon porcini mushroom powder when you add the vegetable broth (affiliate link). It adds great savory depth of flavor to all kinds of soups, stews, and lentil dishes.

I haven’t tried this product, but a few of my readers have used Trader Joe’s multipurpose umami seasoning as a substitute for porcini mushroom powder in other recipes.

3) If you want to add extra mushrooms (since you’re not adding the rehydrated mushrooms), use 20 ounces (570g) of fresh mushrooms instead of 16 ounces. But this is totally optional.

Is this vegan mushroom soup also gluten-free?

Yes! Just be sure to use tamari or gluten-free soy sauce instead of standard soy sauce, which is fermented with wheat.

I don’t drink wine. What can I substitute?

Replace the wine with 1/4 cup (60 mL) vegetable broth + 1 tablespoon sherry vinegar or white wine vinegar, or just skip this deglazing step.

You may want to finish the soup at the end with a squeeze of lemon juice or one of the above vinegars to brighten the soup. 

I’m allergic to cashews. What else can I use?

If you’re okay using coconut milk, try 1 cup (120 mL) of “lite” coconut milk.

We did try a mixture of 1 cup ( cannellini beans and 1/2 cup (120 mL) creamy unsweetened plant-based milk. This worked decently, but it was less creamy and less magical in flavors and more bean-forward.

You could also try adding a boiled Russet potato.

I don’t have a stand blender. How can I make this soup?

After the soup simmers covered for 15 minutes, transfer 1/2 to 2/3 of the soup to a large bowl and set aside. Now use an immersion blender and blend the remaining soup in the pot until creamy. Pour the reserved unblended soup back in and stir to combine.

What should I serve this mushroom soup with? Is it a side dish or main dish?

Personally, I eat it like a main dish, but always with a slice or two of good-quality toasted bread (a creamy soup loves a bread dipper!). I like serving a simple green salad on the side for good measure.

If you want to add some protein, a great pairing would be some cooked white beans, lightly dressed with olive oil, lemon zest and juice, salt, and pepper.

This is also a great soup to serve as a side dish for holiday dinners, like Thanksgiving or Christmas, or any kind of dinner party.

If you’re looking for a gourmet soup and salad pairing, either this Kale and Brussels Sprouts Salad or this Roasted Butternut Squash Kale Salad would be good!

How do you store this soup? Can you freeze it?

Store cooled leftovers in the fridge for 5 to 6 days. You can freeze this soup, though the texture will be slightly different.

I like to freeze the soup in single-serve Souper Cubes (affiliate link) so they defrost very quickly.

closeup backlit shot of creamy vegan mushroom soup in a green bowl with bread in the background.

If you love this Vegan Mushroom Soup as much as we do, please rate and review the recipe with your feedback below! It’s always very much appreciated :)

Creamy Vegan Mushroom Soup

5 from 122 votes
Cream of mushroom soup just got a makeover with this Vegan Mushroom Soup. With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup that will wow your tastebuds. Perfect for holiday dinners!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, Side Dish, Soup
Cuisine: New American
Diet Gluten Free, Vegan, Vegetarian
Serving size: 4 as a main


  • 1 oz (28g) dried porcini mushrooms or other dried mushrooms (optional)*
  • 16 ounces fresh mushrooms, ideally a variety, such as cremini, shiitake, oyster and/or maitake**
  • 1 tablespoon extra virgin olive oil
  • 1 large sweet onion, finely chopped
  • 8 garlic cloves, finely chopped
  • 2 tablespoons vegan butter (or more olive oil)
  • Kosher salt and freshly cracked black pepper
  • ½ cup (120 mL) dry white wine***
  • Bouquet garni: 1 large sprig of rosemary, 2 sprigs of thyme, and 2 bay leaves****
  • 3 cups (720 mL) good-quality vegetable broth (4 cups if not using homemade mushroom stock)
  • ½ cup (70g) raw cashews
  • 1 tablespoon white miso paste (or red miso for a more robust taste)
  • 1 tablespoon soy sauce or tamari (use tamari for GF)
  • ¼ teaspoon Dijon mustard (optional)
  • 1 small handful of fresh chives and/or parsley, chopped


  • Optional – make mushroom stock: Place the dried mushrooms in a bowl and cover with 1 ½ cups (360 mL) room temperature water. Place a smaller bowl or something heavy on top to ensure they stay submerged. Soak for 30 minutes, or until softened.
  • Scoop out the mushrooms. Strain the liquid through a fine mesh sieve to catch any sediment, reserving the stock.
    Add the rehydrated mushrooms to a bowl of water and agitate with your hands. Drain the water and repeat a few times until the sediment is gone. This ensures the grit won’t make it into the soup. Slice mushrooms and set aside.
  • For fresh mushrooms like cremini and shiitake, slice them (remove shiitake stems). For oyster or maitake mushrooms, tear them into strips with your hands, discarding any tough ends.
  • Heat a Dutch oven or soup pout with the olive oil over medium-high heat. Add the onions with a pinch of salt, and saute for 4 to 5 minutes, or until starting to soften. Add the garlic and cook for another 1 to 2 minutes.
    Add the butter to the pan, and once melted, add the fresh mushrooms and rehydrated dried mushrooms, if using. Cook for about 5 minutes, until softened. Season with salt and pepper at the end.
  • Pour in the white wine and use it to scrape up any browned bits on the bottom of the pot. Simmer for 3 to 4 minutes, or until the smell of alcohol has dissipated and some of the liquid has bubbled off.
  • If using, pour in the mushroom stock but reserve the last tablespoon or so, as it’s usually sediment-heavy. Add the vegetable broth too (use 4 cups if not using mushroom stock). Add the bouquet garni and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.
  • Scoop out ⅓ to ½ of the soup (about 2 ½ cups or 550 to 600g), including some mushrooms but not the bouquet garni. Transfer this to a blender and add the cashews, miso and soy sauce. Start slowly then move to high speed and blend until smooth.
  • Stir the blended soup back into the remaining soup in the pot. Bring to a simmer and simmer for 5 to 10 minutes, until the flavors have developed and the soup has thickened slightly. Season with salt and pepper. If you want a slight pop of acidity, add the Dijon mustard. Remove the bouquet garni.
  • Ladle soup into serving bowls. Top each with a tiny drizzle of good-quality olive oil, if a little extra richness is desired, and garnish with a small handful of chopped parsley/chives.


* The dried mushrooms + mushroom stock are optional. If skipping them, use 4 cups (960 mL) vegetable broth instead of 3 cups (720 mL). If you have porcini mushroom powder, add a 1/2 teaspoon with the broth to make up for the savory flavor. 
** I like using some shiitake for that meaty depth of flavor.
*** Dry white wine varieties that work well include Pinot Gris, Sauvignon Blanc, Pinto Grigio, or Pinot Blanc. Avoid oaky wines like Chardonnay. 
If you don’t consume alcohol, replace the wine with 1/4 cup (60 mL) vegetable broth + 1 tablespoon sherry vinegar or white wine vinegar, or just skip this step. You may want to finish the soup at the end with a squeeze of lemon juice or one of these vinegars to brighten the soup.
**** You can replace thyme or rosemary with sage. 
*****If you don’t have a high-powered blender, soak the cashews in boiling water while you prep everything else. If allergic to cashews, you can sub with ½ to 1 cup of lite coconut milk. We did try substituting with 1 cup (160g) cannellini beans + ½ cup plant-based milk and it worked fine, but it was not as creamy and the soup tasted a bit bean-y.

Calories: 287kcal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 1074mg | Potassium: 745mg | Fiber: 4g | Sugar: 10g | Vitamin A: 648IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

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181 comments on Creamy Vegan Mushroom Soup

  1. Diane K

    5 stars
    Wow, this is awesome! I made the mushroom stock using dried shiitake and then just used cremini for the fresh sliced. Did I mention that this soup is awesome ????

    1. Kaitlin @ Rainbow Plant Life

      We’re thrilled you’re such a fan of the soup, Diane! Thanks for the review!

  2. Julianne

    5 stars
    This is the best soup ever! I’ve made it 3 times now and it’s always a hit.
    I decided to feature this as my main dish for Christmas and it did not disappoint!
    I love this site and have since made 15 different recipes! Each one is excellent. Glad I have a go to place for cooking great family meals. Thank you so much, I’m having a blast in the kitchen and I usually hate cooking!!!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Julianne! Thanks for sharing- we’re grateful you’ve tried so many of the recipes!

  3. Lindsey Miles

    I am excited to make this for a dinner party. Will it taste just as fresh if I make it the day before and reheat, or better to serve right away? Thanks so much!

    1. Kaitlin @ Rainbow Plant Life

      Hi Lindsey, the day old soup will taste just as delicious! Enjoy!

  4. Sophie

    5 stars
    The only problem with this recipe is there were no leftovers because it was so good. My two kids don’t like mushrooms but they ate it and liked it. Next time, I’m doubling the recipe so there’s more. Perfect winter evening meal!

    1. Kaitlin @ Rainbow Plant Life

      That’s a good problem to have, Sophie! Thanks for the awesome review!

  5. Mona Sigal

    5 stars
    This soup is simply divine. An absolute hit with my husband and me and it made non vegans cry! The dried mushrooms and their water are brilliant. When I cooked it the second time around, I replaced half of the veggie broth with Pacific Mushroom Broth (sorry, but that’s how I am! Love to play with recipes after the first preparation) which deepend and intensified the complexity of this absolutely insane soup. This is gourmet restaurant level food.

    1. Kaitlin @ Rainbow Plant Life

      Hi Mona, lovely to hear you’re making the recipe your own! Also that you enjoyed the final result- cheers!

  6. KC

    5 stars
    Made this last night. Accidentally soaked my dried mushrooms for 3 hrs vs 30 mins – came out even better! LOVE the umami flavor. My (non-vegan) husband & neighbor, who is also a world class chef with her own cookbook, both loved the soup & commented on how flavorful it was. SLAM DUNK!

    1. Mona Sigal

      5 stars
      Absolutely!!! I soaked the mushrooms overnight! Same result! Longer soaking is a winner!

    2. Kaitlin @ Rainbow Plant Life

      That’s a win, KC! Thanks for putting your trust into the recipe and sharing it! :)

  7. Sarah-Jane

    5 stars
    What a a delicious soup! Really the best mushroom soup we’ve ever had and so easy to make. Thank you Nisha.

    1. Kaitlin @ Rainbow Plant Life

      Sarah-Jane, So glad to hear you loved this recipe!

  8. Janice

    5 stars

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Janice. Thanks for your comment and for taking the time to review! :)

  9. Crystal

    5 stars
    Sooooo good! Adding this to my winter soup rotation, thank you for all of the amazing recipes!

    1. Kaitlin @ Rainbow Plant Life

      Woohoo, thanks for the lovely review Crystal! We’re so glad you love this recipe as much as we do :)

  10. Emma

    5 stars
    I added some celery to mine and a potato (it’s minus seven here; I needed the stodge) but followed the recipe other than that – absolutely delicious. Thank you.

    1. Kaitlin @ Rainbow Plant Life

      Lovely, thanks for sharing, Emma! :)

  11. Monique Ragan-Johnson

    5 stars
    Incredible! We are the whole batch in one sitting ;-)
    I used shiitakes , oyster, and portabellas. Skipped the miso. It still tasted incredibly good!- will be definitely doing this recipe again-absolutely loved it and thank you very much for this gem of a recipe

    1. Kaitlin @ Rainbow Plant Life

      Amazing, thanks for sharing Monique! :)

  12. WW

    5 stars
    One word—Phenomenal!
    I have had several friends already ask me for the recipe.
    Tip:Use any leftovers on mashed potatoes.
    I absolutely love your recipes. Your YouTube channel has been the best recipes by far since we been plant based!
    Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Woohoo, those words are music to our ears, WW! We’re glad the recipes have been treating you well :)

  13. Heather

    5 stars
    I made this for dinner on a blizzarding afternoon. I used a combination of oyster and baby portobello mushrooms. Lacking in dijon mustard, I added a combination of yellow mustard and a little horseradish. I also had a partial can of lite coconut milk that I added so I didn’t end up wasting it. It sounds like an odd and disgusting combination but all the flavors blended and I couldn’t pick any out on their own. The soup has a wonderful cream texture and the bouquet garni adds a lot of flavor. I didn’t have twine to it together so I just tried to bunch it up and it was pretty easy to pull out later. I definitely recommend the recipe.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the thorough review, Heather! And it doesn’t sound like an odd and disgusting flavor combination whatsoever, we love using lite coconut milk in savory recipes! :)

  14. Amber

    5 stars
    So delicious! I used a combination of oyster, trumpet, and shiitake mushrooms as well as dried shiitake for the broth. It was fantastic and pretty quick to throw together! My husband, who I’m gradually converting to liking mushrooms, even liked it, though he wasn’t a fan of the rehydrated shiitakes. I’ll leave those out next time for his sake. :)

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy to hear you enjoyed the soup, Amber! Thank you for sharing your experience with us :)

  15. Linda Teders

    5 stars
    Very nice! Because I needed to use it up, I added some diced carrot, celery and leek after I sautéed the onions. And some dried celeriac as well. Used just normal champignons, only dried thyme (for I do not like rosemary) and mushroom bouillon powder.
    Blitzing nearly half the soup with the cashews, miso and soy (I used a bit of light soy and a bit of dark mushroom soy. Because, well: mushroom) is a great tip!
    As is a generous spritz of fresh lemon juice after plating.

    1. Kaitlin @ Rainbow Plant Life

      What a thorough review, Linda! Thank you for sharing your experience, great to hear everything went well and you were able to put your own little spin on the recipe!

  16. Bob

    5 stars
    This soup is terrific! Rich and delicious

    1. Kaitlin @ Rainbow Plant Life

      We’re thrilled you think so! Thanks! :)

  17. Trish G

    5 stars
    This recipe is AMAZING!
    I wanted to make it so badly but didn’t have any “fancy mushrooms”
    Went ahead and made it with a very mundane package of cremini mushrooms from Costco and some dried shiitakes from our local Asian market (and dried rosemary and thyme … I’m sorry!😂)
    And it still turned out spectacular!

    Dont wait people! Make it with whatever mushrooms you have RIGHT NOW!

    It just inspired me to go find cooler mushrooms to make it again another time

    Thanks Nisha & RPL team!

    1. Kaitlin @ Rainbow Plant Life

      Aw, thanks for the lovely review Trish! Glad you had a chance to try the soup and enjoyed it :)

  18. Ethan

    5 stars
    This recipe was such a hit at Friendsgiving! We found out that it also doubles as a hearty, vegan gravy. This is delicious and may become a yearly staple. Thanks so much for sharing

    1. Kaitlin @ Rainbow Plant Life

      Ooh, how lovely Ethan! We’re so happy the recipe was such a hit, you are very welcome for sharing!

  19. Nicole

    5 stars
    New favorite mushroom soup!! This has tang, comforting earthy fall flavor, and great texture. Once the chopping was done, super easy, too. Will absolutely make a big batch again soon!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Nicole! We also agree this soup is beyond incredible!

  20. S

    this was delicious and creamy. it was a good option for me, since i did not have the lentils to make the beluga lentil and mushroom soup recipe from here.

    1. Kaitlin @ Rainbow Plant Life

      Hi S, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

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