Vegan Condensed Cream of Mushroom Soup (dairy-free substitute)
Thick, creamy and earthy, this vegan condensed cream of mushroom soup is a delicious stand-in for your favorite creamy mushroom recipes. This cream of mushroom substitute is dairy-free, oil-free, vegan and easy to make.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soups, Stews and Curries
Cuisine: American, Plant Based, Vegan
Keyword: dairy free cream of mushroom, vegan condensed cream of mushroom soup, vegan cream of mushroom soup
Heat a dutch oven or medium-large pan over medium heat. Add onion and garlic and steam-sauté for 5 minutes. Add splash of water if it starts sticking.
½ yellow onion, 6 cloves garlic
Add mushrooms, bouillon, sage, thyme, parsley, garlic powder, salt and pepper to pan. Reduce heat to medium-low and cook until mushrooms have reduced to half their original size, about 5 minutes. Add a splash of water if they start to stick.
16 ounces white button mushrooms, 1 teaspoon vegetable bouillon paste, ½ teaspoon dried sage, ½ teaspoon dried thyme, 1 teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon freshly ground black pepper
Add milk to pan, stir well and heat soup until it reaches a low boil. Do not bring to a rolling boil, as it will make the almond milk start to separate a bit. It tastes just the same but it will have white specks in it and not be as appetizing.
5 cups almond milk
Once the soup has heated, taste for flavor. Adjust salt, pepper and add mushroom powder or umami seasoning, if using.
½ teaspoon mushroom umami seasoning
Make cornstarch slurry by combining the cornstarch and cool water together in small bowl. Whisk the two together with a fork or small whisk to form a cloudy liquid with no lumps. (Tip: Do not attempt to add the cornstarch to the hot liquid without making a slurry first, it will clump up and ruin your soup. Been there, done that.)
4 tablespoons cornstarch, ⅓ cup cool water
Make sure your soup is at a low boil, so the cornstarch activates to thicken the soup. Stir your cornstarch slurry one more time, then add it to the hot soup in the pan and stir well. It should start to thicken to a gravy consistency within 30-60 seconds. Remove from heat and serve hot.
Notes
For a milder mushroom flavor, reduce amount of mushrooms to 8-12 ounces and/or omit the mushroom powder / umami seasoning.