Vegan Condensed Cream of Mushroom Soup
Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) canned version in all your favorite casseroles! This cashew-based soup is dairy-free, gluten-free, oil-free, and loaded with whole foods. It has the creamiest cashew based texture with ZERO lumps! Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original!
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I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe. Thank you so much!
I know you’ve been asking for a vegan mushroom soup version for a while now, and honestly, I’ve really wanted one too!
It took a few tries, but I’m now happy to say that today we are delivering on that request with this dairy free cream of mushroom soup that is every bit as WOW-worthy as the original recipe of our chicken(less) version.
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Why We Love This Dairy-Free Cream of Mushroom:
- This easy recipe is made from simple ingredients and IN YOUR BLENDER. That means you don’t need to deal with the floury clumpy mess of making a roux.
- This vegan cream of mushroom soup recipe is naturally dairy-free, oil-free, AND includes an option to make it nut-free too making it a great recipe for all types of allergies or dietary needs.
- This comforting vegan cream of mushroom soup is also a gluten-free cream of mushroom soup! We thicken our condensed version with healthy fats like lentils and cashews. No all-purpose flour or even nutritional yeast needed for that creamy flavor of classic cream of mushroom soup.
- It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite recipes, like the ever popular green bean casserole.
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Dairy Free Mushroom Soup Ingredients
You only need a few simple pantry staples to make homemade dairy free dairy-free cream of mushroom soup.
- Water
- Chopped mushrooms – any variety / canned, frozen, or fresh mushrooms all work.
- Red lentils – These help give us that thick, almost gelatinous “Cream of.. Soup” consistency that is pure MAGIC.
- Unroasted/Raw cashews – See substitution options for nut-free options!
- Spices: onion powder, garlic powder, celery salt, sea salt + ground black pepper
Substitution Options
If you need to substitute an ingredient in this recipe, here are our best tips:
For the mushrooms: Use any mushrooms you want in this recipe. We’ve tested it with all different mushrooms: fresh white button mushrooms, baby bella mushrooms and cremini mushrooms, frozen mixed mushrooms, and even canned mushrooms. They all work great! If you want to make this creamy soup as a basic recipe with another vegetable (like spinach, celery, etc) I think it is a great framework for veganizing other “Cream of…” soups. Let us know in the comments if you try anything different!
For the cashews: If you have a nut allergy, you can replace the cashews with sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender.
For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. We have not tried this though.
For the spices: Feel free to lower the amount of sea salt you use, but I would try to keep the celery salt for depth of flavor. Also, I like the black pepper because it gives the tiniest hint of spiciness, but feel free to cut it if you’d like!
How to Make Dairy Free Cream of Mushroom Soup
This recipe is so easy to make and comes together in under 20 minutes!
You’ll need a medium saucepan with a lid and a high-powered blender or food processor (capable of blending cashews / hot liquids). We used our Vitamix. You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 – 4 (8-oz) mason jars to store the soup in.
Step 1: Boil the ingredients.
The first step is to add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a low boil.
Keep an eye on it and be careful here because those red lentils boil up quickly! When boiling, turn the heat to low and let the mixture simmer (covered – important) for about 10 minutes.
Step 2: Blend until smooth.
When time is up, carefully transfer the mixture into your Vitamix or another high-powered blender. Always be careful when blending hot ingredients.
I like to pulse the blender a few times first to break up some of the larger chunks and then slowly increase the speed to high. Blend on high until the mixture is smooth and creamy, stopping to scrape the sides as needed.
Step 3: Pour the soup into jars.
Immediately pour the soup into 3 (8-oz) mason jars and put the lid on each. Let them cool on the counter like this 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). You may have extra soup which you can use for a half-jar or simply pour into a mug with a little hot water and sip on the coziness.
For best results, let the soup cool completely on the counter and then chill for at least an hour in the fridge. As the soup chills in the jars, it will thicken up considerably and take on that almost gelatinous texture we associate with those Campbell’s “Cream of…” soups. It’s amazing how spot-on this texture is!
Notes on Texture:
We made this soup completely smooth by blending all the ingredients together. If you want your soup to have some mushroom chunks in it, mix up to ½ cup extra chopped mushrooms to the soup before pouring it into the jars. This will increase the volume, so you may need to use more or bigger jars.
How to Use Vegan Condensed Cream of Mushroom Soup
As a Cream of Mushroom Soup substitute:
We use these jars as a 1:1 sub for a can of Campbell’s Condensed Cream of Mushroom Soup in any and all the casseroles and creamy recipes, like our Vegan Tuna Noodle Casserole!
Dairy-Free Creamy Mushroom Soup or Gravy:
Reconstitute one jar of this condensed soup with up to ½ cup of warm water and heat it on the stove or microwave on medium heat, stirring frequently until warmed through.
Top with extra sauteed mushrooms and fresh herbs. Serve it in a big mug with a side of (vegan) buttered toast! You can also turn this into a mushroom gravy with the same method!
How to Store Cream of Mushroom Soup
In the fridge:
Once cooled, store the jars of mushroom soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup.
How to Freeze Vegan Cream of Mushroom Soup:
You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1½ – 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this.
Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Souper Cubes instructions: You can also freeze this soup in your Souper Cubes! I use the 1-cup Souper Cubes and fill just like you would the jars. Place the lid on top and let them cool fully on the counter before transferring to the fridge to chill fully. Finally, move the Souper Cubes to the freezer and freeze for up to 6 weeks! For best results, defrost fully before using, but I’ve also had success using them in casserole dishes from frozen.
Cream of Mushroom FAQ
Condensed cream of mushroom soup is a thickened soup made primarily from cream and mushrooms. It is a staple ingredient to many a casserole and comfort food recipe. And our vegan version can do everything the original can!
Campbell’s Cream of Mushroom soup contains wheat flour and is not gluten-free, but this recipe is gluten-free and perfect for those who can’t or don’t do gluten.
Campbell’s Cream of Mushroom soup contains cream and “modified milk ingredients” and is not vegan, but our recipe is vegan and is the perfect vegan option substitute.
Again, Campbell’s Cream of Mushroom soup contains dairy and is technically vegetarian but not vegan. Our homemade recipe is both vegetarian and vegan!
Almost all cream of mushroom soup contains real cream and/or some form of dairy ingredients and is not suggested for those needing lactose free ingredients for food allergies.
Yes. Typically there is heavy cream in all traditional cream of mushroom soup. There is cream as well as “modified milk ingredients” listed in Campbell’s Cream of Mushroom soup. There is no dairy or even non-dairy milk in our homemade cream of mushroom soup.
Where to Buy Vegan Cream of Mushroom Soup
After all my looking I don’t think anyone makes a vegan condensed cream of mushroom, but I’ve found some vegan cream of mushroom soup. “Mom’s Place” and “Imagine” brands are both dairy free creamy mushroom soups, so they can be used in cream of mushroom recipes but you may need to adjust because they’re not condensed.
Amy’s brand, which I thought might be vegan, uses actual dairy. However, our vegan condensed cream of mushroom recipe can be used as a 1:1 sub for the canned stuff from the grocery stores.
More Vegan Condensed Soup Recipes:
- Vegan Cream of Chicken Substitute
- Dairy Free Condensed Cream of Potato Soup
- Vegan Condensed Cheddar Cheese Soup
- You can also get all these recipes + a full guide with tips on making your own versions of this soup in our Vegan Condensed Soup Guide!
We can’t wait to hear all the delicious recipes you’re going to make with this vegan condensed cream of mushroom soup!
When you do try it, be sure to leave a comment and rate the recipe below or tag us in your comfort food creations on Instagram! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.
Cheers to you and all the cozy vegan casseroles in your future! Enjoy!
Dairy-Free Cream of Mushroom Soup
Ingredients
- 2.5 cups water
- 1 cup mushrooms chopped (canned, frozen, or fresh)
- 1/2 cup dry red lentils
- 1/3 cup raw cashews see notes for nut-free*
- 1.5 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp celery salt
Instructions
- Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a low boil. Keep a close eye on it, and when the mixture begins boiling, turn the heat to low, replace the cover, and let it simmer for 10 minutes.
- Immediately pour the mixture into 3-4 8-oz mason jars and cover with 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 at least an hour to continue thickening.
- Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Mushroom soup in all your favorite casserole recipes. Enjoy!
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