Get ready to veganize alllll the cozy casseroles of your childhood with this remarkably simple recipe for vegan condensed cream of chicken soup! It’s just 5 ingredients, takes 20 minutes, and the taste will blow your mind. Let’s do this!
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The first time I made this recipe for vegan condensed cream of chicken soup was this past summer. It happened by complete accident as I was initially testing some blender soup recipes (like this one or this one) that could be served cold.
As soon as I tasted it though, I was shocked how much it tasted like those cans of Campbell’s Cream of Chicken Soups. And, side note: Kinda funny since we just posted T’s veganized version of Campbell’s vegetable soup this past weekend. As it cooled, I noticed it even thickened up exactly like the condensed soups. Food magic!
Immediately, I began dreaming of alllll the cozy soups, stews, and casseroles I could make with this fantastic creation. That is, until I snapped back to the humid, sweaty reality that was my sweltering NE Philly kitchen on the hottest day of the year.
So, I vowed to keep this recipe on the back-burner until using my oven sounded like something more enticing than the torture I knew it would be at that moment. And here, in the throws of December, it seems like a much more appropriate time. I am so happy to share this recipe with you today!
How to Make This Vegan Condensed Cream of Chicken Soup
It could NOT be easier to make this vegan condensed cream of chicken soup. You’ll start by throwing all five ingredients into a medium sauce pan, bring it to a boil, and let it simmer for 10 minutes.
Next up, carefully add the contents of that simmering pot to your Vitamix or other high-powered blender and blend on high until smooth and luxuriously creamy. It’s basically mandatory to take a taste at this point, both to test and adjust seasonings and also to marvel at the beauuutiful creation you just made!
Because the soup thickens quickly as it cools, I like to immediately pour it into three 8-oz mason jars and put the lids on each right away. Then, I let them cool completely on the counter before transferring them to the fridge.
When you go to use your jar of vegan condensed cream of chicken soup, it will be super thick and almost gel-like. I know that kinda sounds weird, but if you’ve ever opened one of those Cream of… cans, you know exactly what I mean. This makes it an ideal 1:1 replacement for condensed cream of chicken soup in any and alllll the recipes! Eeek! I can’t be the only one who gets crazy-excited about that, right?!
Go forth and veganize ALL THE THINGS!
I have a feeling this vegan condensed cream of chicken soup is going to become your secret weapon for creating the BEST cozy winter food. We’ll have some more recipes coming your way soon that will utilize this stuff delicoiusly (like this vegan chik’n and rice casserole or this pot pie casserole *SWOON*), but we cannot wait to hear what you do with it too!
And hey — if you’re looking for a mushroom version of this vegan condensed soup, check out our Vegan Condensed Cream of Mushroom Soup recipe!
You can let us know by rating the recipe and leaving a comment below, or tag us in your photo on Instagram! If you’re not following along already, we’re @theplantpowercouple with the “the”. We cannot wait to see what kind of magical deliciousness you will create!
Yield: 3 8-oz mason jars
Get ready to veganize alllll the cozy casseroles of your childhood with this remarkably simple recipe for vegan condensed cream of chicken soup! It's just 5 ingredients, takes 20 minutes, and the taste will blow your mind.
10 minPrep Time:
10 minCook Time:
20 minTotal Time:
5 based on 6 review(s)
- 2.5 cups water
- 1/2 cup dry red lentils
- 1/3 cup raw cashews
- 3 Tbsp veggie bouillon powder
- 1/2 tsp sea salt
- Add all the ingredients to a medium sauce pan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.
- Pour the mixture into your Vitamix or another high-powered blender and blend until smooth and creamy, stopping to scrape the sides as needed.
- To store: Immediately pour the mixture into three 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!