Dairy-Free 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!
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.
- 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!
Video
Notes
*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.
STORAGE NOTES: 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. You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1.5 - 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.
Nutrition
Serving: 1(8-oz) jarCalories: 217kcalCarbohydrates: 29gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g
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