Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! This soup is dairy-free, gluten-free, and oil-free. 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.
I know you’ve been asking for a veganized mushroom 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 our chicken(less) version.
3 Reasons We Love Vegan Cream of Mushroom:
- The recipe is easy and made from simple whole foods ingredients IN YOUR BLENDER. That means you don’t need to deal with the floury clumpy mess of making a roux.
- The recipe is naturally dairy-free, gluten-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.
- It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite casserole recipes.
You only need a few simple pantry staples to make homemade dairy free condensed cream of mushroom soup.
- Chopped mushrooms – any variety / canned, frozen, or fresh
- Red lentils – These help give us that thick, almost gelatinous “Cream of.. Soup” consistency that is pure MAGIC.
- Unroasted cashews – See substitution options for nut-free options!
- Spices: onion powder, garlic powder, celery salt, sea salt + ground black pepper
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 fresh white mushrooms, mushrooms, frozen mixed mushrooms, and also canned button mushrooms- If you want to make this soup 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: 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 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 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.
When time is up, carefully transfer the mixture into your Vitamix or another high-powered blender.
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.
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 mind-blowing how dead 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 replacement:
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.
As a soup:
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 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
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.
More Vegan Mushroom Recipes:
We can’t wait to hear all the fun things 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!
Yield: 3.5 (8-oz.) jars
Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) 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!
20 minTotal Time:
- 2.5 cups water
- 1 cup copped mushrooms(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
- ¾ tsp sea salt
- ½ tsp black pepper
- ½ tsp celery salt
- 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.
- Carefully transfer the mixture into your Vitamix or another high-powered blender and, pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy.
- 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!
*You can replace the cashews with sunflower seeds or hulled hemp seeds. If you’re doing this, we also suggest adding up to 1 Tbsp olive oil to the blender.