1 1/4cupscashew milksubstitute another unsweetened plant-based milk
1tablespooncornstarch
1tablespooncashew buttersalted
1teaspoonReduced Sodium Better than Bouillon Organic Vegetable Base
2teaspoonswhite wine vinegarsubstitute red wine vinegar or apple cider vinegar
salt and pepperto taste
Instructions
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.
Notes
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.