This vegan cream of mushroom soup recipe was created out of pure necessity for our family needs to eat a vegan and gluten-free casserole. It’s amazing!
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.
The Process
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
★ Did you make this Vegan Cream of Mushroom Soup? Please give it a star rating below! ★
Vegan Cream of Mushroom Soup
Ingredients
- 24 oz. baby bella mushrooms diced
- 3 Tbsp. olive oil
- 1 Tbsp. sea salt
- 1/2 tsp. black pepper
- 1 Tbsp. garlic minced
- 3 cups soy milk or plain almond milk
- 2 tsp. onion powder
- 1/4 cup cornstarch
Instructions
- 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.
- Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
- Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
- Refrigerate and use in your favorite casserole recipe. Enjoy!
Nutrition
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
This recipe looks great! Do you know if it will freeze well?
I have not tried that, but I think it should work just fine.
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!
How did it turn out with your replacements?
I was also curious if almond or cashew milk were acceptable substitutes.
Yes, both will work just the same. My sister-in-law always uses almond milk when she makes this recipe. And she loves it!
This turned out amazing!
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.
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!
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
It’s delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.
Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?
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.
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.
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!
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!
This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.
So glad you enjoyed it!
As a new cook, I found this recipe very easy to utilize for my vegan casseroles. It turns out perfect every time!
Thank you
Glad you enjoyed it!
Would you use this recipe to replace one can of cream of mushroom soup called for?
Yes, it makes about 2 cans worth of soup.
How long will this last in the fridge? A few days?
Yes, just like leftovers.
If you are not into using starch, using a combination of soymilk and silken tofu blend will also give a deliciously creamy consistency.
If I’m using this to make your green bean casserole, how many servings do you recommend making?
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/
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.
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.
I cannot do cornstarch. Would tapioca flour or almond flour work?
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.
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.
So glad you enjoyed it!
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!
Delicious!
I don’t have corn starch but I do have tapioca starch, can I use this instead??
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.