A homemade dairy-free condensed cream of mushroom soup that works as a direct substitute for the can in casseroles. Vegan, gluten-free, and thick enough to hold its own in any recipe that calls for the canned stuff.
Condensed cream of mushroom soup shows up in a lot of comfort food.
Green bean casserole, tuna noodle, chicken and rice, pot roast, tater tot casserole.
The second somebody at the table needs dairy-free options, that can becomes a problem.
This recipe is the fix.
It’s a homemade dairy-free cream of mushroom soup that’s thick enough to stand in for the can.
It’s also vegan and naturally gluten-free, which makes it useful when you’re feeding people with different needs.
The first time we hosted Christmas dinner, my wife couldn’t eat gluten and my sister-in-law was plant-based. I needed one version that could cover both. This is the one that stuck.
You can thin it into a bowl of soup too.
But its main job is being the substitute.
Why This Recipe Works
- Works like the can. Thick, savory, and the right texture to bind a casserole instead of watering it down.
- One recipe, three diets. Dairy-free, vegan, and naturally gluten-free, no workarounds.
- Real mushrooms, real flavor. Baby bellas give it the earthy depth canned soup tries to fake.
- Makes a little over two cans. About 3 cups per batch, so one recipe covers most holiday casserole math.
- Ready in 30 minutes. No roux, no blender, no fuss.
Ingredients
- Baby Bella Mushrooms (24 oz.): These mushrooms have a firmer texture and a deeper, earthier flavor than white mushrooms.
- Sea Salt (1 Tbsp.): Salted to work inside casseroles, where it gets diluted by other ingredients. Cut it in half if you're eating it as soup.
- Soy Milk, Oat Milk or Almond Milk (3 cups): The base liquid. Use unsweetened and unflavored. See the plant milk notes below for other options.
- Cornstarch (¼ cup): The thickening agent that gives the soup its condensed consistency.
How to Make It
Start by cooking the mushrooms. Add the olive oil, diced baby bella mushrooms, salt, pepper, and garlic to a large saucepan. Cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the mushrooms release their liquid and most of it cooks off.
While the mushrooms cook, make the milk mixture. In a medium bowl or large measuring cup, whisk together the soy milk, onion powder, and cornstarch until completely smooth. Whisk until completely smooth before it goes into the pan.
Pour the milk mixture into the pan with the mushrooms, then reduce the heat to medium-low. Cook, stirring often, until the soup thickens to the texture of condensed soup from the can. It should coat the back of a spoon and hold a clean line when you drag your finger through it, about 5 minutes.
How to Use This Instead of Canned Cream of Mushroom Soup
One standard can of condensed cream of mushroom soup is 10.5 ounces, which works out to about 1 ¼ cups. This recipe makes roughly 3 cups, so one batch covers a little over two cans.
Quick conversions:
- 1 can = 1 ¼ cups of this recipe
- 2 cans = 2 ½ cups
- ½ can = about ⅔ cup
Scoop it straight from the pan into the recipe. Don't thin it first. For casseroles, you want it thick going in.
What "condensed" should look like: About the thickness of condensed soup straight from the can, or a thick gravy. It should coat the back of a spoon and hold a clean line when you drag a finger through it. If it's still runny, cook it a few more minutes. If it's stiff, whisk in a splash of plant milk to loosen.
Use it anywhere a recipe calls for a can of cream of mushroom soup:
- Green bean casserole
- Tuna noodle casserole
- Pot roast (slow cooker or Dutch oven)
If you want to eat it as soup instead: Thin it with plant milk, vegetable broth, or water. Start with ½ cup of liquid per cup of condensed soup, stir, and add more until it pours the way you like. Warm it through on low. A little fresh thyme or a splash of white wine rounds it out.
A quick note on plant milk. Use unsweetened, unflavored milk. Soy and almond give you the most neutral result, and both are well tested here. Oat and cashew also work. Full-fat coconut works too, but it adds a slight coconut flavor, so skip it if you want the dish to stay neutral.
Storage & Freezing
Fridge: Store in an airtight container for up to 7 days.
Freezer: Freezes well for up to 2 months. The best trick I've picked up from readers is to portion it into 1-cup scoops on a parchment-lined sheet tray, freeze until solid, then transfer the scoops to a freezer bag. Each scoop is a little under one can, so you can pull exactly what a recipe needs.
Reheating: Thaw overnight in the fridge. Warm it over low heat, whisking. It may look separated when it first hits the pan. Keep whisking and it comes back together. If it's gotten too thick, add a splash of plant milk. If it doesn't tighten back up the way you want, a teaspoon of cornstarch slurry will bring it home.
FAQs
One can is 10.5 ounces, or about 1 ¼ cups. This recipe makes roughly 3 cups, which is a little over two cans.
About the thickness of condensed soup from the can, or a thick gravy. It should coat the back of a spoon.
Unsweetened soy or almond for the most neutral result. Oat and cashew also work. Skip anything flavored or sweetened, and skip coconut milk if you don't want a hint of coconut in the final dish.
Arrowroot is the cleanest swap. Use 2 teaspoons of arrowroot per 1 tablespoon of cornstarch, which comes out to 8 teaspoons (2 tablespoons plus 2 teaspoons) for this recipe. Tapioca starch works at the same 2-to-1 ratio.
Yes, and this is probably the most common way readers use it. One batch is enough for a standard 8-serving green bean casserole with a little left over.
The recipe is salted to work inside casseroles, where it gets diluted by other ingredients. If you're eating it as soup on its own, cut the salt in half and season to taste at the end.
★ Did you make this Dairy-Free Condensed Cream of Mushroom Soup??
Please give it a star rating below! ★
📖 Recipe
Dairy-Free Condensed Cream of Mushroom Soup
Ingredients
- 24 oz. baby bella mushrooms diced
- 3 Tbsp. olive oil
- 1 Tbsp. sea salt see note
- ½ tsp. black pepper
- 1 Tbsp. minced garlic
- 3 cups unsweetened soy milk or plain oat or almond milk
- 2 tsp. onion powder
- ¼ cup cornstarch
Instructions
- In a large saucepan, combine 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
- Sauté over medium-high heat for 10 to 15 minutes, until the mushrooms release their juices and most of the liquid cooks off.
- In a medium bowl, whisk together 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch until smooth.
- Pour the milk mixture into the pan. Reduce heat to medium-low and cook, stirring often, until thick enough to coat the back of a spoon, about 5 minutes.
- Use right away in a casserole, or cool and refrigerate.
Video
Notes
- Use baby bella mushrooms. They hold up better during cooking and have a richer flavor than white button mushrooms.
- Whisk the cornstarch into the milk thoroughly before adding it to the pan. No lumps.
- Control the thickness. For casseroles, cook until it coats the back of a spoon. For soup, thin with extra plant milk, broth, or water.
- Oil-free option: Sauté the mushrooms in water or vegetable broth instead of olive oil.
Jenn
This recipe looks great! Do you know if it will freeze well?
Chef Gary
I have not tried that, but I think it should work just fine.
Denise
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!
Chef Gary
How did it turn out with your replacements?
Melissa
I was also curious if almond or cashew milk were acceptable substitutes.
Chef Gary
Yes, both will work just the same. My sister-in-law always uses almond milk when she makes this recipe. And she loves it!
Cassie
Turned out great! I added in about 1/2 tsp dried thyme! I think I’ll add less pepper next time.
Katie
This turned out amazing!
Diane
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.
Chef Gary
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!
RenegadeRN
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?
Thanks
Chef Gary
It's delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.
Laura
Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?
Chef Gary
Ooo... Cream of tomato soup sounds right up my ally! I'll develop a recipe for it just because you asked. Stay tuned...
And thanks for the great feedback! Glad you enjoyed it.
Marilyn
Excellent basic recipe for adding my own flavors. I used coconut milk and cashew milk and diced onions, pressed garlic, herbes de provence, almond flour, and a splas of white wine. Salt ...of course.
Gary White
Thanks for giving it a try. And yes, this was originally intended to be a very simple recipe, in order to substitute for that famous can of soup in casseroles!
Cassie
Turned out great! I added in about 1/2 tsp dried thyme! I think I’ll add less pepper next time.
Katie
I made this again today to use for a green bean casserole for Thanksgiving. For those wondering about what types of milk you can use, so far I've made this with almond milk, soy milk, and today I tried it out with Ripple (pea protein milk). All three worked great! Love this recipe!
TS
This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.
Gary
So glad you enjoyed it!
Kathy Allen
As a new cook, I found this recipe very easy to utilize for my vegan casseroles. It turns out perfect every time!
Thank you
Gary
Glad you enjoyed it!
Kassie Nordlinder
Would you use this recipe to replace one can of cream of mushroom soup called for?
Gary
Yes, it makes about 2 cans worth of soup.
Alissa
How long will this last in the fridge? A few days?
Gary White
Yes, just like leftovers.
Anon passing through
If you are not into using starch, using a combination of soymilk and silken tofu blend will also give a deliciously creamy consistency.
Dogmom
Yes but if obscures arrowroot starch thezsoup won't chicken anymore when you reheat it, only the first time.
Eriel
If I'm using this to make your green bean casserole, how many servings do you recommend making?
Gary White
I'm not sure I understand your question, but here is our green bean casserole recipe. I hope your answer is here. https://thefoodieeats.com/vegan-green-bean-casserole/
Gary White
Ah, I see what you mean. This recipe will produce about 3 cups of cream of mushroom soup, plenty for the green bean casserole recipe.
Hannah
This turned out amazing and I am really bad at cooking, will definitely use again and again! Thank you so much for sharing this, Chef Gary.
DL
I use cream of mushroom soup in my tuna noodle casserole. I like the taste if the soup but not the texture if the mushroons. Would it work if I strain out the mushrooms at the end if cooking?
Gary White
I think that would work without any issues.
Sarah
I cannot do cornstarch. Would tapioca flour or almond flour work?
Gary White
I would recommend using arrowroot. To sub arrowroot for cornstarch,2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch. So, when substituting for 1/4 cup cornstarch (which is equal to 4 tbs), sub 2 tbs plus 2 tsp (or 8 tsp total) of arrowroot.
Amanda Rickett
This turned out amazing! Only my son is vegan but I made green bean casserole for Thanksgiving using this soup and the entire family raved about it. I used button mushrooms, almond milk, and arrowroot and it turned out better than anything in a can! Thanks for the recipe.
Gary White
So glad you enjoyed it!
Julie
This is delicious!! I used coconut milk. I had to make a second batch for the casserole. It was so good, I ate half of the first batch. Definitely one I will be making over and over!
Kim
Delicious!
Dennis
I don’t have corn starch but I do have tapioca starch, can I use this instead??
Gary White
We have never used tapioca starch in a recipe, but according to this article from Epicurious, it should work. Use 2 tablespoons for every 1 tablespoon of cornstarch.
Calvin
This was so good!!! We browned ground turkey and added it to the sauce and served it over rice. It was delicious!!! I just need a cream of chicken recipe.
Carol
Loved, loved, loved this recipe! I cooked real onions with the garlic and mushrooms. I am not eating oil so I substituted water. I made brown rice noodles and topped with peas and then the sauce. It was soooo good! I am going to use this for all kinds of recipes.
Krystal
I am going to half your green bean casserole recipe, so it’s a serving size of 6. Is it safe to say I can half your cream of mushroom soup recipe and will get the 1.5 cups needed for the green bean casserole?
Gary White
I would guess that it will work, though I have not tested that.
Linda Erday
This was simply AWESOME!
I can't thank you enough. This is the first time I've made my favorite veggie casserole since 2013. In the next few days I'll be making more and my mom's tuna casserole will be on the menu.
Amy
We have made this several times for different reasons. Green bean casserole, as an appetizer as is, gravy over mashed taters with steak. The options are endless! I use unsweetened coconut milk, unsweetened macadamia nut milk, and unsweetened cashew milk....so all worked just fine as a substitute.
I have also shared this recipe with several family members and friends!
Kathy
Tried this last night using OAT milk. It was absolutely delicious and the PERFECT consistency for the tuna casserole we made for dinner last night. THANK YOU!
Gary White
Glad you enjoyed it!
Sabrina Gardner
Hello, I was wondering if I could use canned mushrooms?
Gary White
I apologize for the delayed response. I would not recommend using canned mushrooms due to the water content. It will yield vastly different results.
Sarah
This was really easy to make. I made it for green bean casserole for a vegan friend. I just added the green beans and the crispy onions right to my skillet to mix and transfer to the casserole dish. Also, I used Cashew milk. Super yummy!!!
Carolyn
I just made a double batch of this to have ready for two large spinach casseroles at Christmas. It's really good! I used oat milk and cremini mushrooms and it worked great. I might cut back on the salt a wee bit but I guess it is comparable to canned condensed soup in that way. Just curious, if you wanted to actually just have it as a bowl of soup I assume you would just add more milk and heat it? Thanks for a great, easy recipe- it's always exciting to find a vegan substitute for old comfort foods. It's a keeper!
Tamara
Could you substitute the mushrooms for onions and make a cream of onion soup? My husband is unfortunately allergic to mushrooms.
Gary White
That sounds delicious actually. I don't see why that wouldn't work. Now, I want to try it!
Carin
Thank you so much for this recipe! It was quick and easy. Super tasty as well. I used oat milk and also added a little bit of Trader Joe’s Mushroom umami seasoning!
trolive76
This recipe was AWESOME! I've been looking for a replacement for the creamy soups I used to cook with and now I'm in heaven. I did replace the milk options with full-fat coconut milk and Wondra for the cornstarch. I then used this condensed soup base as the liquid when cooking my roast in my dutch oven. It was a winner!
Ingrid
LOVED IT!!! We made this vegan soup for some bread bowls we got and loved it! We used planet oat oatmilk instead.
Nastassja
Awesome! Easy, quick, and with ingredients from my fridge. Couldn't ask for a better vegan cream of mushroom soup! Thank you so much!
Jennifer Jo Jones
Fantastic flavor! Just in time for Thanksgiving Day Green Bean Casserole! Thank you so much! I can't wait to try some of your other vegan recipes!
Christy
Just wanted to come on here and say I always use oatmilk for this recipe! I always use this recipe for my green bean casseroles and just for cream of mushroom soup and it's wonderful!
Beverly
Really good. I may omit the garlic the next time as it gave it a bit of a kick, but still really good. Thank you!!!
William Ross I aslo th
I used this in Thanksgiving Green Bean Casserole. What a hit.
I also used some as soup and gravy for mashed potatoes.
Lori
This is the best!
Lori Pick
Outstanding recipe perfect for casseroles.
I added a cup of water and mushroom powder to thin it out for eating as soup.
Jessica Price
Fantastic! I used coconut milk and my kiddos gobbled it up!
Brandi
I used this recipe for a traditional green bean casserole and everyone (vegan and omnivore alike) went in for seconds and thirds. It was absolutely perfect!
Theresa
Absolutely fabulous! I did use Califia barista blend oat milk and doubled the garlic, because we love garlic. Also, I used my Cuisinart to fine chop the mushrooms and that worked great. This is hands down the best “condensed mushroom soup” home made in recipeland.
Jennifer
This is delicious! Thank you! I am trying to find recipes that I can cook for my vegan son that we all (non-vegans too) can enjoy. I found it with this Cream of Mushroom Soup! I cannot wait to make the Green Bean Casserole this holiday season. Other than eating the soup in GB Casserole or as-is, do you have any other recipes it can be used in? Also, have you experimented with a Cream of Chicken vegan alternative? I would love to make a vegan alternative my Mom’s Chicken & Rice Casserole.
Thanks!
Tabby
I'm going to try this out for my baby who has many allergies, will post an outcome after I make it.
Tabby
Worked wonderful. I only used half the amount of mushrooms; when I make it again I would probably only use half the salt. We used thick and creamy oat milk, because of my babies allergies to soy, and dairy. Thank you for the recipe.
Beverly
Have made this fir two years now and it always turned out great. Also used it to make Green Bean casserole and it was really good. Thank you for a great recipe!
Kerry
Easy and delicious. Perfect for my family
Laurie Jost
Fast, easy, delicious!
Vicki D.
This was really a GREAT recipe. I got Alpha-Gal Syndrome from a tick bite & can no longer eat dairy. This recipe was shared in one of my AGS groups. I used only 8 oz of white button mushrooms (it was going in a casserole) and oatmilk, & was amazed at how quick & easy this really was. Tasted great too. One note: I used Himalayan salt & the 1 tablespoon made it extremely salty. Luckily I just didn't add any salt to the rest of the casserole, so it worked out. Next time I would definitely reduce the amount of salt. Excellent recipe!
Ethean Tom Fox
Great Recipe, very good.
Mommaofamiracle
This is my second year using this recipe. Some back story, because I want you to know things like this make a difference. I've struggled my whole life with allergies, and health issues, at 17 was told I'd probably never have children. Well, after 2 decades I welcomed my miracle into the world. She was a premie and we were struggling so hard and getting no help from our pediatrician. Things we found out, our baby is allergic to milk, and even more allergic to soy. Formulas were a struggle, but we found a donor and our baby thrived. Starting to eat, well let me tell you the struggle to find thing that didn't have milk, and then didn't also have soy was a nightmare. I found your recipe last year and made it, but our go to is oatmilk, and I imagine it's just as delicious. It came out amazing this year and last. It seems like a little thing, but before this little one, I didn't worry about looking at every single label, and now it was a scatter to make EVERYTHING at home and from scratch. I never imagined soy was in soooo many things. So thank you for putting this together. My daughter can eat green bean casserole, and tater tot casserole with the rest of us and not suffer.
Jennifer
Excellent recipe! I have made this twice and both times I used unsweetened almond milk. It tastes way better than the canned stuff.
Theresa
I make this all the time and freeze it in one cup scoops on a cookie sheet to throw in a bag in the freezer. The way I make it makes about nine one cup scoops. My husband must be dairy free and I use West Life regular unsweetened soy milk. This is hands-down, the best vegan mushroom soup I’ve ever had and my husband loves it! So much better than you can get at the grocery store and this is a quick recipe to make. I can get this done and in the fridge in 30 minutes or less.