If you're looking for a vegan swap for condensed mushroom soup or a non-dairy cream of mushroom soup to use as a casserole base, this is it! I've used this recipe dozens of times over the years to make comforting dairy-free casseroles, but it's also great as a standalone soup.
I've been making vegan cream of mushroom soup for years because it's the base of my vegan tater tot green bean casserole.
As many classic American casseroles call for cream of mushroom or condensed mushroom soup, I wanted to write up a dairy-free/vegan recipe that you can use as a direct swap.
Homemade cream of mushroom soup is worth the extra effort. It tastes fantastic, and it's easy to adjust the flavors and thickness to meet what you need.
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Why this recipe works
- Just like canned mushroom soup, this vegan version is salty and savory. A few pantry staples add depth and umami.
- The recipe can be used as a direct swap in casseroles that call for condensed mushroom soup, as a base in your own vegan casserole creations, or as a standalone vegan cream of mushroom soup.
- Over the years, I've tested this recipe with soy milk, oat milk, and almond milk. They all work well, just make sure to choose an unsweetened and unflavored plant milk for the most neutral flavor.
Ingredients
- Mushrooms: White mushrooms are the classic option, but cremini/baby bella also work.
- Milk: Unflavored, unsweetened soy milk is what I keep on hand and it's what I recommend using for this recipe. However, I've made cream of mushroom soup with oat and almond milk, and they both work. Soy milk is just my preference.
- Flour: This is required to thicken the soup. For a gluten-free option, use an equal amount of 1:1 all-purpose gluten-free flour. Note that corn starch does not work as a direct swap here.
- Sherry cooking wine: This adds a little extra depth and layer of flavor to the soup. If you pick it up just for this recipe, you can use it again in Mushroom Spinach Pasta or Mushroom Wild Rice Soup.
Step-by-step instructions
- Heat a large skillet over medium heat. Add two tablespoons of vegan butter. Once melted, add the chopped mushrooms, onions, and salt. Cook for 8-10 minutes, until softened.
- Add the minced garlic and cook until golden and fragrant, about 2 to 3 minutes. Sprinkle in the all-purpose flour. Cook for another 2 minutes, stirring frequently to prevent burning. Using a whisk, slowly stir in the milk. Start with just ½ cup, whisking until a thick paste forms.
- Then slowly whisk in the remaining milk. Sprinkle with remaining ½ teaspoon salt and pepper. Once the mixture starts bubbling over medium heat, reduce to medium-low.
- Simmer until thickened, stirring occasionally. It should be thick enough to coat the back of a spoon without sliding off.
How to use this recipe
Condensed mushroom soup: If a recipe calls for a can of cream of mushroom soup, add only 1 ½ cups of milk to the soup. Recipes that call for condensed mushroom soup typically add milk in addition to the can of soup.
As the base for casseroles: If making your own casserole from scratch, add 3 cups of milk.
As a standalone soup: If enjoying the soup on its own, add 3 cups of milk. For a thinner soup, continue adding milk or vegetable broth ½ cup at a time.
More staple dairy-free swaps
Recipe
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Vegan Cream of Mushroom Soup
Ingredients
- ¼ cup vegan butter divided; olive oil also works
- 8 ounces baby bella mushrooms diced
- ½ medium sweet yellow onion diced
- ½ teaspoon kosher salt adjust to taste
- 3-4 cloves garlic minced
- 1 teaspoon dry thyme
- ¼ cup all-purpose flour
- 1 ½ to 3 cups unsweetened non-dairy milk soy, almond, or oat milk
- ¼ teaspoon black pepper adjust to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sherry cooking wine optional, see note #2
Instructions
- Heat a large skillet over medium heat. Add two tablespoons of vegan butter. Once melted, add the chopped mushrooms, onions, and salt. Cook for 8-10 minutes, until softened.
- Add the minced garlic and thyme, cooking until the garlic golden and fragrant, about 2 to 3 minutes.
- Add the remaining 2 tablespoons of butter, stirring until melted. Sprinkle in the all-purpose flour. Cook for another 2 minutes, stirring frequently to prevent burning.
- Using a whisk, slowly stir in just ½ cup of the milk, whisking until a thick paste forms.
- To make condensed soup: Slowly whisk in just 1 more cup of milk, for a total of 1 ½ cups milk. Add the black pepper. Once the mixture starts bubbling over medium heat, reduce to medium-low. Simmer until thickened, stirring occasionally, about 3 to 5 minutes. It should be thick enough to coat the back of a spoon without sliding off.
- To make cream soup: Slowly whisk in the remaining 2 ½ cups of milk. Add the black pepper. Once the mixture starts bubbling over medium heat, reduce to medium-low. Simmer until thickened, stirring occasionally, about 6 to 8 minutes. It should be thick enough to coat the back of a spoon without sliding off.
- Stir in the soy sauce and sherry cooking wine. Taste for seasonings, adjusting as needed.
Video
Notes
- Baby bella (cremini) or white mushrooms work here.
- The condensed soup recipe makes about 2 cups (16 ounces) of soup, which is a little more than one can of condensed mushroom soup. Use it in recipes that call for a can of condensed mushroom soup. These recipes typically thin the recipe with additional milk or broth.
- The cream soup recipe is a great starter for casseroles. I use a similar recipe in my green bean casserole, squash casserole, and vegan tater tot casserole.
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