Does Anybody Know Of A Vegan Brand Of Cream Of Mushroom Soup
I’m trying to make a green bean casserole for thanksgiving with my roommates, one of whom is vegan. Does anybody know how I could go about this?
Most vegan cream of mushroom soup recipes will deliver you a tasty constituted soup- but you’re looking for the condensed stuff in the can, which is what this recipe aims for.
I have almost no experience with vegan cooking and shopping can you elaborate on “the usual vegan internet storefronts?” I think I’ll end up making it myself, but it would be a good resource to have.
I’ve never found one. But I’ve used this recipe with success.
While I haven’t seen vegan cream of mushroom in cans, you can get it in boxes.
Isa from Post Punk Kitchen has a green bean casserole recipe that includes boxed cream of mushroom and has a link to the brand.
Raw Vegan Cream Of Mushroom Soup
Published: · Last Updated: Mar 17, 2021 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.
This Raw Vegan Cream of Mushroom Soup is an easy and healthy recipe made with only 6 basic ingredients. It’s the perfect no-cook plant-based recipe for a quick lunch or dinner, needs only a blender to make, and is ready to enjoy in about 5 minutes!
Can I Add More Mushrooms To This Vegan Cream Of Mushroom Soup Than Called For
We tested this recipe multiple times, we 4, 6 and 8oz of mushrooms. All versions turned out great. The 8oz were a lot for the amount that is being made, but if you want to use the whole container, you can. We did end up using 4oz in the final version that is pictured, but anywhere from 4-8oz would be fine.
Also Check: Potato Soup With Frozen Hash Browns
What Do You Serve With The Vegan Cream Of Mushroom Soup
This recipe doesn’t need much to make it a meal to remember, but serving a crusty French bread on the side won’t hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on to keep up with my latest recipes, or subscribe to my free email updates.
Mushroom Soup With Coconut Milk Is Our New Favorite Recipe
Im adding this to my Favorites list this gets a 10/10 on our homestead. I quote my husband This is 5-star restaurant good! Ive also had friends and family make this one and text me pics of how well it went. This is one of my most popular recipes, and with good reason! Its great to eat on its own, or add into any holiday recipe.
This is one of those awesome recipes that I couldnt actually believe is vegan. The sweet coconut broth and mushrooms together is an incredibly decadent combination. Its secretly healthy, but you cant tell because the flavor is so dynamite!
Also Check: Campbell Soup Chicken And Rice Casserole
One Prepare The Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender as it is the only type of blender that can make a smooth cream.
Add all the ingredients for the cashew cream to the blender and blend for about 30 seconds until you have a smooth cream. It should be the consistency of heavy cream. Set aside.
Pro Tip: If you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well. For a nut-free version, feel free to use unsweetened non-dairy milk or coconut milk.
Reasons We Love Vegan Cream Of Mushroom:
Recommended Reading: Is Campbell\’s Soup Healthy
Why You Should Skip The Canned Mushroom Soup
One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that its not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.
For the most part, they are nothing more than roux with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.
If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.
Other Recipes You Might Like:
If youre digging this recipe you might also like these soups:
So there we have it! A very simple and gorgeous recipe for Vegan Cream of Mushroom Soup that is so luxurious, creamy and full of chunky mushrooms! If youre a mushroom soup lover I know youre going to love this soup!
And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and Im always here to answer any questions you might have. And of course, tag me on with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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More Easy Mushroom Recipes
- 2 lbs. mushrooms , sliced
- ½ cup vegan dry white wine , optional
- 1 tablespoon fresh thyme or 1 ½ teaspoons dried
- 4 cupsvegetable broth
- 3 tablespoonsorganic cornstarch or arrowroot , optional
- 1 can coconut milk or 1 ½ cups vegan cream or unsweetened cashew milk,*see notes
- mineral salt & pepper, to taste
- ¼ cup chopped parsley
Canned Vegan Cream Of Mushroom Soup
This post may contain affiliate links. See my disclosure policy.
This canned vegan cream of mushroom soup concentrate is the perfect substitute for condensed soup in any recipe. Whether you want to make a recipe vegan or you need a substitute for cream of mushroom soup due to an allergy, this recipe will swap out perfectly. Use this mixture as you would condensed soup in casseroles or any recipe that calls for a 10.5 oz can of condensed cream soup.
I’ve had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes. I thought that I would make this easier and explain exactly how to make a canned vegan cream of mushroom soup version.
- Mushrooms – white button mushrooms, crimini, or even portabella will all work well.
- Oil – any neutral-flavored cooking oil will work well.
- Salt – for flavor. Feel free to decrease for a low sodium option.
- Garlic Powder – for flavor. You can use a clove of fresh garlic instead if you want.
- Paprika – for flavor.
- Black Pepper – for flavor.
- Plant-Based Milk – for creaminess. Any plain flavored vegan milk like oat milk, soy milk, Ripple, or cashew milk will all work well.
- Starch – to thicken the soup. You can use potato starch, corn starch, or even white flour dissolved in water.
Recommended Reading: Red Potatoes And Lipton Onion Soup Mix
How To Store Leftovers
- Refrigerator: Store leftover soup in the refrigerator for up to 4 5 days, stored covered.
- Freezer: To freeze mushroom soup, let it cool completely. My favorite way to store soup is in serving size portions using freezer safe containers or baggies. Will last 2 3 months. Let thaw in the refrigerator before reheating.
- Reheat: Warm your leftover soup on the stove over medium low heat until warmed through. Or heat it in the microwave for a few minutes, stopping to stir every so often.
Health Benefits Of Mushrooms
Look, I could go on and on about how delicious this soup is. But, lets not forget the health benefits.
Mushrooms are high in free-radical-fighting antioxidants, just like carrots and tomatoes. And, they also contain Selenium a mineral not present in most fruits and vegetables. This helps liver enzyme function which helps to detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates. Bonus!
So, if you dont like mushrooms its time you learned to loveem.
Youre going to want to make this Creamy Vegan Mushroom Soup! Because its:
Recommended Reading: Campbell’s Chunky Soup Walmart
By Step Instructions To Make Vegan Mushroom Soup
Although it uses quite a few ingredients, making this homemade mushroom soup recipe is easy peasy.
The soup is filling and SO delicious! I like to serve homemade gluten free naan with my vegan mushroom soup. Serving it with a healthy salad is a good option, too. Or, think outside of the box and stir some cooked quinoa or brown rice into the soup. Extra yum!
If you want to see how I made this, check out the IGTV video!
Can You Freeze Cream Of Mushroom Soup
This vegan cream of mushroom soup is also perfect to use in other dishes like sauces or casseroles! So its a very versatile ingredient to compliment different thanksgiving and Christmas meals! It keeps covered in the fridge for up to 1 week or can be frozen for 2 months. Simply defrost to room temperature before serving or using in other recipes!
Looking for more easy vegan Mushroom recipes, make sure to check out the following:
Disclosure for affiliate links with asterisk :
Don’t Miss: Aldi Cream Of Chicken Soup
Can I Substitute The Coconut Milk
Ive already made this recipe using other non-dairy milk , but the result was not as rich. So if youre allergic to coconut, I highly recommend using a non-dairy milk that is higher in fat. Alternatively, you could also add additional 2 to 3 tablespoons of almond or cashew butter to make it richer! For a nut-free mushroom soup, you can substitute oat or soy milk. For the nut butter, you can substitute sunflower seed butter or tahini if you like the nutty sesame flavor.
How To Make Vegan Mushroom Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onions, crushed garlic, dried oregano and dried basil and sauté until softened.
- Add sliced mushrooms and soy sauce. Cover the pot and let it cook for 10 minutes, covered. When you remove the lid youll see that the mushrooms have cooked down a bit and released some of their water.
- Cook for another 10 minutes uncovered, letting some of the mushroom water cook off. Then add the coconut milk and stir in.
- Let it cook for a final 10 minutes, stirring occasionally, letting the flavors blend.
- Add sea salt and black pepper .
- Serve in bowls and decorate with fresh basil leaves.
Read Also: Campbell Soup And Rice Recipe
Vegan Cream Of Mushroom Soup Recipe Tips
This vegan cream of mushroom soup recipe is dedicated to my mom who helped test and finalize the recipe a few years ago. Btw, just because she’s Momma TKG doesn’t mean I get a pass on my recipes. If something isn’t right, she’ll let me know. So, thanks mom…we nailed this one!
Is This More Like Vegan Mushroom Soup Or Vegan Condensed Cream Of Mushroom Soup
We are actually sharing recipes for both a thicker condensed cream of mushroom type of soup and for a saucier dairy free mushroom recipe. They both use the same amount of ingredients with just a simple switch in the amount of liquid. The condensed version is perfect for casserole type of dishes and the soup version is great to warm you up on a chillier day.
To make a condensed version you add less liquid and then can later go back and add more if you want to make a soup.
Read Also: Campbell Soup Chicken And Rice Casserole
How To Reheat Mushroom Soup
Leftover dairy-free cream of mushroom soup can be stored in the fridge in an airtight container. The soup will stay fresh for up to 5 days, but it will thicken from being stored in the fridge.
To thin out the mushroom soup, you can reheat the soup in a saucepan on the stove and add additional milk to achieve the desired consistency.
I recommend reheating the soup and stirring before adding any more milk. I like to add the milk just 1 tablespoon at a time until the desired thickness and consistency is reached.
How To Make Vegan Cream Of Mushroom Soup
All it takes is a few simple steps. Here is a quick overview with photos for reference .
- Saute the onions and garlic for 5 minutes .
- Add the mushrooms and wine, cook for 5 minutes.
- Add the broth, cover, and simmer for 15 minutes, adding plant milk in the last 5 minutes.
- Add the optional cornstarch, remove from heat and stir in the parsley.
Thats it, simple and delicious!
Read Also: Soup Nation
Vegan Cream Of Mushrooms Soup Ingredients:
extra virgin olive oil – Feel free to use your favorite oil of choice. I personally love the rich flavor EVOO brings to the table.
mushrooms – I have always used classic white button mushrooms or baby bellas for this recipe. In my mind, there’s no need to get fancy or expensive mushrooms, but you if wanna, hey knock yourself out!
shallot – These are in the onion family, but are considered milder in flavor and aroma. If you don’t have shallots, my second favorite option is the almighty green onion.
fresh garlic – I highly recommend fresh garlic but garlic powder would work fine too.
chickpea flour – also called garbanzo flour is how we roll for this gluten-free mushroom soup recipe. If you’re not gluten restricted, you can use all-purpose flour, you’ll need to cut the amount in half.
dry sherry – Optional ingredient, but highly recommended. I love the flavor and aroma dry sherry brings to this mushroom soup recipe.
unsweetened almond milk – you can use any non-dairy milk for this recipe. My readers have offered testimonials for various types of milk and they all win! You can also do 1/2 milk and 1/2 vegetable broth for a lower calorie option. It won’t be quite as creamy but it will still be delish!
nutmeg – This is optional, of course, but nutmeg is a classic ingredient in any cream of mushroom soup, in my book.
salt and pepper
Vegan Cream Of Mushroom Substitute
Vegan Cream of Mushroom Substitute ~
This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup.
This is a concentrated soup that can be used in an equal amount with any recipe that calls for condensed cream of mushroom soup.
So easy and flavorful!
Youll never settle for the canned stuff again.