Published . Last modified By Gary White
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This vegan cream of mushroom soup is rich and savory, perfect for creating dairy-free, gluten-free casseroles. Whether you need a comforting bowl of soup or a condensed base for your favorite recipes, this homemade version has you covered!
(Originally posted on September 6, 2017; Updated on June 6, 2024.)
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 favorite... the perfect bechamel for almost any casserole (like this vegangreen bean casserole). However, the first time we hosted Christmas dinner, complete with multiple casseroles, I faced a dilemma: The casseroles would need to be gluten-free for my gluten-intolerant wife and vegan for my plant-based sister-in-law. This made-from-scratch vegan and gluten-free cream of mushroom soup was the answer!
Why This Recipe Works
- Versatile Base: This soup can be used as a standalone dish or a condensed soup for casseroles. Adjust the thickness according to your needs.
- Dietary-Friendly: It's vegan, gluten-free, and dairy-free.
- Rich Flavor: Made with baby bella mushrooms for an earthy, meaty taste.
- Homemade Goodness: Made from scratch, so you know exactly what’s in it.
More Vegan Soups
- Moroccan-Style Chickpea Stew
- Spicy Sweet Potato Peanut Stew
- White Bean Soup
- Lentil Soup with Curry and Potatoes
Ingredients for Vegan Cream of Mushroom Soup
- Baby Bella Mushrooms (24 oz.): These mushrooms have a firmer texture and a deeper, earthier flavor than white mushrooms.
- Olive Oil (3 Tbsp.): Adds richness and helps sauté the mushrooms.
- Sea Salt (1 Tbsp.): Enhances the flavors of the soup.
- Black Pepper (½ tsp.): Adds a hint of spice and warmth.
- Garlic (1 Tbsp., minced): Adds a fragrant, savory depth.
- Soy Milk or Plain Almond Milk (3 cups): This is the base liquid for the soup; you can also use other plant-based milk.
- Onion Powder (2 tsp.): Adds a mild, sweet onion flavor.
- Cornstarch (¼ cup): The thickening agent that gives the soup its creamy consistency.
How to make Vegan Cream of Mushroom Soup
And This Is the Amazing Result
Expert Tips
- Use Baby Bella Mushrooms: Don't be tempted to swap with basic white mushrooms. Baby Bella mushrooms hold up better during cooking and have a richer flavor.
- Mix Cornstarch Thoroughly: Ensure there are no lumps for a smooth texture.
- Control the Thickness: Cook longer after adding the cornstarch mixture to thicken the soup to your preference.
- Oil-Free Option: You can use water or vegetable stock instead of olive oil for sautéing.
FAQs
- Can I use a different kind of plant-based milk? We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
- Do you have a favorite brand of soy milk to use in this?We typically use Silk Soymilk, as it's readily available at our local grocery store.
- How many cans of cream of condensed soup does this recipe equal? This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
- How long does it keep?You may store it in an airtight container in the fridge for up to 7 days or in the freezer for 2 months.
- What can I substitute for cornstarch?I recommend using arrowroot starch/flour. To substitute arrowroot for cornstarch, 2 teaspoons of Arrowroot flour = 1 tablespoon of Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), substitute 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.
- Can I make this oil-free? Yes. Substitute water or vegetable stock for the oil.
★ Did you make this Vegan Cream of Mushroom Soup?
Please give it a star rating below! ★
Vegan Cream of Mushroom Soup
This soup is rich and savory, perfect for creating dairy-free, gluten-free casseroles. Whether you need a comforting bowl of soup or a condensed base for your favorite recipes, this homemade version has you covered!
4.99 from 56 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 175kcal
Author: Gary White
Ingredients
- 24 oz. 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
Instructions
In a large saucepan, add 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 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
Add the milk mixture to the sautéed mushrooms. Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
Refrigerate and use in your favorite casserole recipe, or enjoy immediately with some crusty bread.
Video
Notes
Expert Tips
- Use Baby Bella Mushrooms:Don't be tempted to swap with basic white mushrooms. Baby Bella mushrooms hold up better during cooking and have a richer flavor.
- Mix Cornstarch Thoroughly:Ensure there are no lumps for a smooth texture.
- Control the Thickness:Cook longer after adding the cornstarch mixture to thicken the soup to your preference.
- Oil-Free Option:You can use water or vegetable stock instead of olive oil for sautéing.
FAQs
- Can I use a different kind of plant-based milk?We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
- Do you have a favorite brand of soy milk to use in this?We typically use Silk Soymilk, as it's readily available at our local grocery store.
- How many cans of cream of condensed soup does this recipe equal?This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
- How long does it keep?You may store it in an airtight container in the fridge for up to 7 days or in the freezer for 2 months.
- What can I substitute for cornstarch?I recommend using arrowroot starch/flour. To substitute arrowroot for cornstarch, 2 teaspoons of Arrowroot flour = 1 tablespoon of Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), substitute 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.
Nutrition
Calories: 175kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1024mg | Potassium: 705mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 9.9mg | Calcium: 203mg | Iron: 1.2mg
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Reader Interactions
Comments
Jenn
This recipe looks great! Do you know if it will freeze well?
Reply
Chef Gary
I have not tried that, but I think it should work just fine.
Reply
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!
Reply
Chef Gary
How did it turn out with your replacements?
Reply
Melissa
I was also curious if almond or cashew milk were acceptable substitutes.
Reply
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!
Reply
Katie
This turned out amazing!Reply
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!
Reply
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
Reply
Chef Gary
It's delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.
Reply
Laura
Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?Reply
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.
Reply
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.Reply
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!
Reply
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!Reply
TS
This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.Reply
Gary
So glad you enjoyed it!
Reply
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 youReply
Gary
Glad you enjoyed it!
Reply
Kassie Nordlinder
Would you use this recipe to replace one can of cream of mushroom soup called for?
Reply
Gary
Yes, it makes about 2 cans worth of soup.
Reply
Alissa
How long will this last in the fridge? A few days?
Reply
Gary White
Yes, just like leftovers.
Reply
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.
Reply
Eriel
If I'm using this to make your green bean casserole, how many servings do you recommend making?
Reply
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/
Reply
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.
Reply
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.
Reply
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?
Reply
Gary White
I think that would work without any issues.
Reply
Sarah
I cannot do cornstarch. Would tapioca flour or almond flour work?
Reply
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.
Reply
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.Reply
Gary White
So glad you enjoyed it!
Reply
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!Reply
Kim
Delicious!Reply
Dennis
I don’t have corn starch but I do have tapioca starch, can I use this instead??
Reply
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.
Reply
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.Reply
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.Reply
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?
Reply
Gary White
I would guess that it will work, though I have not tested that.
Reply
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.Reply
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!Reply
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!Reply
Gary White
Glad you enjoyed it!
Reply
Sabrina Gardner
Hello, I was wondering if I could use canned mushrooms?
Reply
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.
Reply
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!!!Reply
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!Reply
Tamara
Could you substitute the mushrooms for onions and make a cream of onion soup? My husband is unfortunately allergic to mushrooms.
Reply
Gary White
That sounds delicious actually. I don't see why that wouldn't work. Now, I want to try it!
Reply
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!Reply
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!
Reply
Ingrid
LOVED IT!!! We made this vegan soup for some bread bowls we got and loved it! We used planet oat oatmilk instead.Reply
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!Reply
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!Reply
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!
Reply
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!!!Reply
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.Reply
Lori
This is the best!Reply
Lori Pick
Outstanding recipe perfect for casseroles.
I added a cup of water and mushroom powder to thin it out for eating as soup.Reply
Jessica Price
Fantastic! I used coconut milk and my kiddos gobbled it up!
Reply
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!Reply
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.Reply
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!Reply
Tabby
I'm going to try this out for my baby who has many allergies, will post an outcome after I make it.
Reply
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.Reply
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!Reply
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