Vegan + Gluten-Free Condensed Cream of Mushroom Soup (2024)

Published February 25, 2021. Last modified February 26, 2021 By Gary White

Jump to Recipe Jump to Video Print Recipe

This vegan cream of mushroom soup is rich and savory. Made with a "condensed" consistency, it's perfect for creating vegan, dairy-free, and gluten-free casseroles!

(Originally posted on September 6, 2017; Updated tips and FAQs on February 25, 2021)

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 vegangreen bean casserole). However, the first time we hosted Christmas dinner, complete with multiple casseroles, I found myself with 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

The soup may be thickened to your desired consistency. Leave it on the thin side to enjoy a warm bowl of savory cream of mushroom soup, or thicken it considerably to create a condensed version for casseroles.
This recipe is dairy-free, gluten-free, and vegan, meeting multiple dietary needs!

How to make Vegan Cream of Mushroom Soup

Wash whole baby bella mushrooms.

In several batches, dice mushrooms.

In a large saucepan – 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.

Expert Tips

Don't be concerned in the early stages of cooking if it appears that there is too much liquid for a "condensed" version of cream of mushroom soup. The cornstarch gives it its “condensed” texture. 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!
I recommend using baby bella mushrooms rather than white mushrooms for a few reasons: they are firmer (so they hold up better when cooking) and they have an earthier, meatier flavor.

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 would recommend using arrowroot starch/flour. To sub arrowroot for cornstarch, 2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), sub 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.
Can I make this oil-free? Yes. Substitute water for the oil.

More Vegan Soups

Moroccan-Style Chickpea Stew
Spicy Sweet Potato Peanut Stew
White Bean Soup
Lentil Soup with Curry and Potatoes

★ Did you make this Vegan Cream of Mushroom Soup?

Please give it a star rating below! ★

Vegan Cream of Mushroom Soup

This vegan cream of mushroom soup is rich and savory. Made with a "condensed" consistency, it's perfect for creating vegan, dairy-free, and gluten-free casseroles! #vegansoup #glutenfreesoup #dairyfreesoup #vegancreamofmushroomsoup #creamofmushroomsoup

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 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!

Video

Notes

Expert Tips

Don't be concerned in the early stages of cooking if it appears that there is too much liquid for a "condensed" version of cream of mushroom soup. The cornstarch gives it its “condensed” texture. 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!
I recommend using baby bella mushrooms rather than white mushrooms for a few reasons: they are firmer (so they hold up better when cooking) and they have an earthier, meatier flavor.

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 would recommend using arrowroot starch/flour. To sub arrowroot for cornstarch, 2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), sub 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.
Can I make this oil-free? Yes. Substitute water for the oil.

Nutrition

Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OURDISCLOSURE PAGE.

More Soup Recipes

Instant Pot Loaded Potato Soup
Instant Pot Lentil Soup with Curry and Potatoes
Instant Pot Split Pea Soup with Leftover Ham
Easy Vegan Instant Pot White Bean Soup

Reader Interactions

Comments

Jenn
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
Denise
January 07, 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 09, 2018 at 3:08 pm
  How did it turn out with your replacements?
  Reply
  - Melissa
    May 02, 2018 at 9:40 am
    I was also curious if almond or cashew milk were acceptable substitutes.
    Reply
    - Chef Gary
      May 02, 2018 at 11:31 am
      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
January 27, 2018 at 5:41 pm

This turned out amazing!
Reply
- Diane
  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
  See Also
  Boneless Prime Rib Recipe - The Anthony Kitchen The Best Chicken Soup Recipe 20+ Best Broth-Based Soup Recipes Homemade Noodles Recipe Like Grandma Made -
  - 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
RenegadeRN
February 01, 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?
Thanks
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 have on hand.
  Reply
Laura
May 02, 2018 at 5:19 am

Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?
Reply
- Chef Gary
  May 02, 2018 at 11:32 am
  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
    June 23, 2019 at 4:38 pm
    
    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
      June 23, 2019 at 5:39 pm
      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
November 20, 2018 at 4:52 pm

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
December 05, 2018 at 2:26 pm

This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.
Reply
- Gary
  December 05, 2018 at 7:55 pm
  So glad you enjoyed it!
  Reply
Kathy Allen
February 25, 2019 at 1:31 pm

As a new cook, I found this recipe very easy to utilize for my vegan casseroles. It turns out perfect every time!
Thank you
Reply
- Gary
  February 25, 2019 at 2:32 pm
  Glad you enjoyed it!
  Reply
Kassie Nordlinder
April 14, 2019 at 4:21 pm
Would you use this recipe to replace one can of cream of mushroom soup called for?
Reply
- Gary
  April 14, 2019 at 6:03 pm
  Yes, it makes about 2 cans worth of soup.
  Reply
  - Alissa
    October 21, 2019 at 6:32 pm
    How long will this last in the fridge? A few days?
    Reply
    - Gary White
      October 22, 2019 at 1:08 pm
      Yes, just like leftovers.
      Reply
Anon passing through
August 04, 2019 at 9:18 am
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
November 18, 2019 at 5:27 pm
If I'm using this to make your green bean casserole, how many servings do you recommend making?
Reply
- Gary White
  November 19, 2019 at 7:38 am
  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
  November 19, 2019 at 4:31 pm
  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
See Also
Best Stuffing Recipe - Love and Lemons
November 28, 2019 at 11:48 am
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
  April 02, 2022 at 10:35 am
  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
    April 14, 2022 at 1:10 pm
    I think that would work without any issues.
    Reply
Sarah
November 30, 2019 at 11:01 pm
I cannot do cornstarch. Would tapioca flour or almond flour work?
Reply
- Gary White
  December 01, 2019 at 10:44 am
  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
December 05, 2019 at 12:30 pm

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
  December 05, 2019 at 2:39 pm
  So glad you enjoyed it!
  Reply
Julie
December 24, 2019 at 2:58 am

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
December 28, 2019 at 1:29 pm

Delicious!
Reply
Dennis
February 11, 2020 at 2:52 pm
I don’t have corn starch but I do have tapioca starch, can I use this instead??
Reply
- Gary White
  February 12, 2020 at 7:18 am
  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
September 19, 2020 at 7:26 pm

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
October 26, 2020 at 10:26 pm

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
November 12, 2020 at 12:26 pm
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
  November 16, 2020 at 1:16 pm
  I would guess that it will work, though I have not tested that.
  Reply
Linda Erday
December 09, 2020 at 7:15 pm

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
January 09, 2021 at 1:52 pm

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
April 26, 2021 at 12:34 pm

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
  April 27, 2021 at 9:58 am
  Glad you enjoyed it!
  Reply
Sabrina Gardner
November 16, 2021 at 7:25 pm
Hello, I was wondering if I could use canned mushrooms?
Reply
- Gary White
  November 24, 2021 at 8:19 am
  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
November 25, 2021 at 6:50 pm

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
December 13, 2021 at 10:58 pm

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
January 11, 2022 at 4:43 pm
Could you substitute the mushrooms for onions and make a cream of onion soup? My husband is unfortunately allergic to mushrooms.
Reply
- Gary White
  February 14, 2022 at 9:13 am
  That sounds delicious actually. I don't see why that wouldn't work. Now, I want to try it!
  Reply
Carin
February 25, 2022 at 3:06 pm

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
April 24, 2022 at 8:38 pm
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
June 11, 2022 at 8:52 pm

LOVED IT!!! We made this vegan soup for some bread bowls we got and loved it! We used planet oat oatmilk instead.
Reply
Nastassja
October 19, 2022 at 10:28 am

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
November 17, 2022 at 11:04 am

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
  November 24, 2022 at 2:11 pm
  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
November 26, 2022 at 1:57 pm

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
November 27, 2022 at 1:50 pm

I used this in Thanksgiving Green Bean Casserole. What a hit.
I also used some as soup and gravy for mashed potatoes.
Reply
- Lori
  January 06, 2023 at 4:56 pm
  
  This is the best!
  Reply
Lori Pick
December 27, 2022 at 1:16 pm

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
January 15, 2023 at 10:26 pm
Fantastic! I used coconut milk and my kiddos gobbled it up!
Reply
Brandi
January 30, 2023 at 6:47 am

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
March 12, 2023 at 7:40 pm

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
August 29, 2023 at 4:37 pm

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
November 22, 2023 at 6:31 pm
I'm going to try this out for my baby who has many allergies, will post an outcome after I make it.
Reply
Tabby
November 23, 2023 at 3:46 pm

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
November 24, 2023 at 11:34 am

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