This vegan condensed cream of mushroom soup is the perfect vegan replacement for Campbell’s condensed cream of mushroom soup. Use it in hearty casseroles, vegan Thanksgiving recipes, creamy soups, and more. All you need is 25 minutes and 8 simple ingredients.
Why You’ll Love This Recipe
- Healthy! Most people associate condensed mushroom soup with unhealthy, creamy dinners and casseroles. This vegan condensed cream of mushroom is naturally dairy free, cholesterol free, low in sodium, oil-free, and gluten free! Perfect for health-conscious vegans that want to enjoy a nostalgic tasting dish.
- Easy to customize. Use your favorite non-dairy milk, your favorite mushrooms, and adjust the salt to taste.
- Quick to make. Have this homemade Campbell’s soup substitute ready in a flash. You can even make a few batches and freeze the excess for later.
Ingredients and Substitutions
- Mushrooms – I used cremini mushrooms, also known as baby bella mushrooms. You can use any variety or a mixture of a few different types of brown mushrooms. Avoid using white mushrooms when possible – white mushrooms are less flavorful.
- Cashew butter – If you’ve made my Vegan Cream of Mushroom Soup (Gluten, Oil Free), you’ll notice I used cashew butter in both recipes. The cashew butter adds great richness and boost of fat without refined oils. I buy cashew butter from Trader Joe’s and it is salted. If you use an unsalted cashew butter, you may need to add additional salt to taste. To make a nut free version, use sunflower seed butter.
- White wine vinegar – The acidity in the white wine vinegar is used to balance the richness in the condensed mushroom soup. Instead of white wine vinegar, you can use red wine vinegar or apple cider vinegar.
- Cornstarch – Most dairy free condensed cream of mushroom soup recipes start with making a roux with all purpose flour and butter. I wanted to make a vegan condensed cream of mushroom soup without flour and without oil to make this condensed soup suitable for gluten free and oil free diets. Cornstarch helps thicken this condensed mushroom soup instead of the flour roux. I do not recommend replacing the cornstarch with flour – this has not been tested.
- Reduced Sodium Better than Bouillon Organic Vegetable Base – This is a vegetable base that is typically mixed with water to create vegetable broth. It is extremely affordable. I buy a large jar of it at Costco for $6 and it can make up to 80 cups of broth! I use it in this dairy free condensed mushroom soup to flavor the soup without adding additional liquid (the same technique I use in my Vegan Jackfruit Carnitas Tacos!).
Step by Step Instructions
- Prepare a cornstarch slurry. In a small mixing bowl, whisk together the cornstarch with 2 tablespoons of water until completely smooth. Set aside.
- Sauté the onion and garlic. In a medium to large sized skillet over medium heat, sauté the diced onion and minced garlic for about 5 minutes, or until soft and fragrant. Stir frequently to prevent the garlic from burning.
- Add the mushrooms. Once the garlic and onion is soft and fragrant, add in the diced mushrooms and sauté for an additional 5 to 7 minutes, or until browned and the mushrooms have released their moisture.
- Add in remaining ingredients. Stir in the cashew milk, cashew butter, cornstarch slurry, bouillon paste, and white wine vinegar. Whisk until the cornstarch is completely incorporated and smooth.
- Simmer until thickened. Heat through for an additional 3-5 minutes, or until the dairy free condensed mushroom soup has thickened considerably. Remove from heat, season with salt and pepper to taste, then use the condensed mushroom soups in casseroles, soups, and more.
The flavors and ingredients in both condensed mushroom soup and regular cream of mushroom soup are similar. The main difference is that the condensed version is more concentrated and thick. Cream of mushroom soup is creamy, but it is still runny like other smooth soups like Creamy Vegan Tomato Soup or Vegan Leek and Potato Soup. Condensed cream of mushroom soup is typically not eaten on it’s own as a soup, but added to dishes to add creamy, delicious flavor.
Yes! Because this condensed mushroom soup is made without dairy, you can freeze it without worrying about any separation. To freeze, allow the condensed mushroom soup to cool completely at room temperature, then transfer to a freezer safe jar, bag, or silicone freezer cubes and seal tightly. Freeze for up to 3 months.
Store-bought cans of condensed soup have a very long shelf-life, but homemade condensed soups can go bad because they are made with fresh ingredients and without preservatives. This homemade condensed mushroom soup will last in the refrigerator for up to 5 days. Store in an airtight, glass container for optimal freshness.
- Before pouring a store-bought milk into your condensed soup mix, smell it and taste it! Some store-bought unsweetened vegan milks are being made with a sweet, perfume like preservative that completely defeats the purpose of the milk being unsweetened. If it tastes at all sweet and/or has an artificial sweet smell, it will ruin the flavor of your savory soup. Steer clear of Safeway’s Organics line as well as Whole Foods Brand unsweetened milks. They all have this issue.
- When in doubt, make your own vegan milk at home! I bought an Almond Cow for making milk at home and it’s been worth every penny. There are also several guides out there teaching you how to make your own vegan milk in a blender.
More Homemade Vegan Soups You’ll Like
Vegan Condensed Cream of Mushroom Soup
- ½ medium to large sized yellow onion - diced
- 2 cloves garlic
- 8 ounces mushrooms - diced
- 1 ¼ cups cashew milk - substitute another unsweetened plant-based milk
- 1 tablespoon cornstarch
- 1 tablespoon cashew butter - salted
- 1 teaspoon Reduced Sodium Better than Bouillon Organic Vegetable Base
- 2 teaspoons white wine vinegar - substitute red wine vinegar or apple cider vinegar
- salt and pepper - to taste
- In a small mixing bowl, mix the cornstarch with 2 tablespoons of water to create a cornstarch slurry. Set aside.
- In a medium to large sized skillet over medium heat, sauté the diced onion and minced garlic in a splash of water for 3-5 minutes, or until soft and fragrant.
- Add in the diced mushrooms and sauté again for 5-7 minutes, or until the mushrooms are browned and their juices have been released. You shouldn't need any additional water to deglaze the pan because the mushrooms will release their moisture – if the mushrooms are sticking, turn down the heat and add a tablespoon of water to help loosen things up.
- Add the cashew milk, Bouillon paste, cornstarch slurry, white wine vinegar, and salted cashew butter. Stir to combine.
- Heat through for an additional 3-5 minutes, or until the condensed mushroom soup has thickened considerably.
- Remove from heat, season with salt and pepper to taste, then use the condensed mushroom soups in casseroles, soups, and more.
- Store leftovers in the refrigerator for up to 5 days.
- I use homemade cashew milk in this recipe. You can use any unsweetened milk you have on hand. You can also use canned coconut milk for an ultra rich, creamy version (cook soup with coconut milk on very low heat so it does not get oily).
- How to freeze condensed cream of mushroom soup: Because this condensed cream of mushroom soup is made without dairy, you can freeze it without worrying about any separation. To freeze, allow the condensed mushroom soup to cool completely at room temperature, then transfer to a freezer safe jar, bag, or silicone freezer cubes and seal tightly. Freeze for up to 3 months.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.