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Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

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Vegan Cream of Mushroom Soup | The Foodie Eats

5.0 from 1 reviews
Vegan Cream of Mushroom Soup
  • 24oz. baby bella mushrooms - diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • ½ tsp. black pepper
  • 1 Tbsp. garlic - minced
  • 3 cups soy milk (or plain almond milk)
  • 2 tsp. onion powder
  • ¼ cup cornstarch
  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
  4. Refrigerate and use in your favorite casserole recipe. Enjoy!


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  • Reply
    November 29, 2017 at 2:20 pm

    This recipe looks great! Do you know if it will freeze well?

    • Reply
      Chef Gary
      November 30, 2017 at 12:42 pm

      I have not tried that, but I think it should work just fine.

  • Reply
    January 7, 2018 at 6:47 pm

    My daughter LOVES mushroom soup, and has missed it so much since we gave up dairy. So tonight I’m making this whole30 compliant with cashew milk and arrowroot powder. Can’t wait to try!

    • Reply
      Chef Gary
      January 9, 2018 at 3:08 pm

      How did it turn out with your replacements?

  • Reply
    January 27, 2018 at 5:41 pm

    This turned out amazing!

    • Reply
      March 10, 2018 at 1:45 am

      This recipe sounds like it has too much liquid in it to be “condensed” cream of mushroom, and that it will turn out as the fully made soup. Please comment on your experience with it.

      • Reply
        Chef Gary
        March 10, 2018 at 4:42 pm

        What gives it the “condensed” texture is the cornstarch. There’s quite a bit of it, and the more you cook it once the cornstarch is added, the more it will thicken. So yes, there is quite a bit of liquid, but you can “condense” it as much as you like!

  • Reply
    February 1, 2018 at 10:21 am

    Looks wonderful!… and yes, I grew up making casseroles etc with cream of mushroom soup.
    It was always just an ingredient, never eaten by itself …this looks like something I’d eat as a soup.
    Do you have a favorite brand of soy milk to use in this?


    • Reply
      Chef Gary
      March 10, 2018 at 8:09 pm

      It’s delicious enough to eat as is! As for the soy milk, Silk is usually what we eat on hand.

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