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You won’t believe this vegan cream of mushroom soup recipe is dairy-free! It's decadently rich, creamy, and full of flavor and texture.
It's so good, it's often mistaken for classic mushroom soup and is a key player in this reader favorite vegan green bean casserole. The reviews make this soup speak for itself!
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Why you'll love vegan cream of mushroom soup
This velvety, creamy vegan cream of mushroom soup is a hit with everyone – you don’t have to be vegan to enjoy it! It’s so rich and smooth that even non-vegans are often surprised it’s plant-based.
What makes this soup even better is that it’s budget-friendly and made with mushrooms and pantry staples. It’s naturally gluten-free, with an easy option to use all-purpose flour if you prefer.
Even beginner cooks have successfully made this on their first try. Plus, it doubles as a versatile soup or sauce for your favorite dishes! If you're looking for vegan Thanksgiving recipes, I have a bunch of reader favorites in one spot!
Ingredients You’ll Need
Find ingredient amounts in the printable recipe card below.
- Olive Oil: You can use any cooking oil, like canola, coconut, or avocado oil.
- Mushrooms: I recommend white button or baby bella mushrooms, but portobello or any variety will work.
- Shallots: Milder than onions, shallots can be swapped for onions in this recipe.
- Garlic: Fresh garlic is best, but garlic powder can be used in small amounts if needed.
- Chickpea Flour: This natural soup thickener adds protein while keeping it gluten-free. You can try other gluten-free flours or use all-purpose flour as noted in the recipe.
- Dry Sherry: Adds depth of flavor; substitute with any cooking liquid if needed.
- Unsweetened Plant-Based Milk: Any non-dairy milk, such as coconut, oat, or soy milk, will work. However, I prefer to use almond milk for the flavor.
- Nutmeg: Adds a classic, nutty flavor.
- Salt and Pepper: Season to taste after cooking. This soup may taste bland until you add the right amount of salt.
- Optional: Cornstarch + Milk or Water: Use this to thicken the soup as a casserole base.
How to make vegan cream of mushroom soup
First, sauté mushrooms, shallots, and garlic over medium-high heat until very tender, stirring as needed.
Next, add the flour and stir until the vegetables absorb it. This is a roux.
Add the dry sherry to deglaze the pot. Then, add milk in very small amounts, whisking vigorously to ensure no lumps. Continue this process until all of the milk is used. Add the nutmeg. Then add salt and pepper to taste.
Bring everything just to a boil, whisking continuously. Reduce the heat to medium-low and simmer until the soup thickens to your liking.
Note: To use as condensed mushroom soup, mix 1 tablespoon cornstarch with 2 tablespoons of cold milk or water, stir into hot soup, and cook 1–2 minutes to thicken.
Serve warm. To store, allow to cool completely and refrigerate in an airtight container up to 5 days.
Test kitchen recipe tips
- Sauté the mushrooms well: Cook mushrooms until they release moisture and start to brown to deepen flavor.
- Flour color: The longer you brown the flour for the roux, the darker the soup will be. To keep the soup light in color, avoid over-browning the flour.
- Cooking liquid: Use any non-dairy milk of choice. For a lower-calorie option, substitute 1 cup of almond milk with vegetable broth.
- Avoid lumps: When adding milk to the vegetables, do it gradually and whisk quickly to prevent lumps, ensuring a smooth sauce.
- Don’t rush simmering: Let the soup simmer for at least 10-15 minutes to build the flavors and texture of this soup.
- Consistency: The soup thickens as it simmers. If it’s too thin, let it simmer to reduce. If it’s too thick, whisk in small amounts of liquid until you reach your desired consistency.
More vegan soup recipes
- White Bean and Kale Soup
- Minestrone Soup
- Homemade Tomato Soup
- Kale Chickpea Soup
- Vegan Tortilla Soup
- Thai Coconut Soup
On a personal note: This vegan cream of mushroom soup recipe is dedicated to my mom who helped test and finalize it in my test kitchen back in 2009. Thanks, Mom, for helping me dial this one to perfection!
📖 Recipe
Vegan Cream of Mushroom Soup
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 4 tablespoons Olive Oil
- 8 ounces Mushrooms, sliced (about 4 cups)
- 1 small Shallot, minced (or ¼ cup Onion)
- 2 cloves Garlic, minced
- ⅓ cup Chickpea Flour, or All-Purpose Flour
- 1 tablespoon Dry Sherry or Wine, optional
- 3 cups Unsweetened Plant-Based Milk, I prefer almond milk
- 1 pinch Nutmeg
- ¼ teaspoon Sea Salt, or more to taste
- Black Pepper, to taste
Optional
- Fresh Parsley, for garnish
- Cornstarch + Milk or Water, if using for casseroles
Instructions
Note: If using this recipe as canned cream of mushroom soup for a casserole, see footnote below *
- Heat the soup pot over medium heat. Add OLIVE OIL and warm until shimmering.
- Add MUSHROOMS, SHALLOT, and GARLIC. Sauté 8–10 minutes, stirring occasionally, until most of the moisture has been released from the mushrooms.
- Stir in FLOUR and cook 1–2 minutes to form a roux.
- Add (optional) DRY SHERRY and a splash of MILK, scraping the pot to deglaze any browned bits.
- Gradually whisk in remaining MILK to avoid lumps. Stir in NUTMEG.
- Bring to a gentle boil, then reduce the heat and simmer 10 minutes or until thickened to your liking, stirring occasionally.
- Season with SALT and PEPPER. Taste and adjust as needed.
- Top with PARSLEY and serve warm with your favorite bread or crackers.
- To store, refrigerate in an airtight container for up to 5 days.
Recipe Notes
Equipment
- silicone spatula or any stirring utensil
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Victor Meliti says
It turned out pretty well, but when I used the chickpea flour, it looked like it almost curdled, albeit very, very small curdles. I tried a second batch with a superfine rice flour I had from another recipe and it came out very silky. Generally, we do not actually eat cream of mushroom soup, but cook with it. I have guests coming for Thanksgiving, one of which is gluten-free and the other is Vegan.
Traci says
Thanks so much for making my recipe and for sharing your results! It's true that chickpea flour isn’t as fine as rice flour and won't be as silky, but the bonus is that it adds extra protein. I’m glad the second batch turned out just how you wanted, and it sounds perfect for your vegan and gluten-free guests! Have a great Thanksgiving holiday!
Leslie Davis says
Absolute best cream of mushroom soup recipe for non-vegans, too! I have been using this recipe for about 10 years. It makes the best green bean casserole ever, and we are so spoiled we can't use canned mushroom soup. I use Trader Joe's crispy onions (seasonal) instead of French's for the casserole. Much more flavor and no soggy texture. A niece once said it was the best green bean casserole she's ever tasted. No one except immediate family knows it's vegan, haha.
Traci says
Gosh, I’m truly honored that this recipe has been part of your holiday cooking for ten years. That’s exactly why I share my recipes, so hearing that means more than you know. And yep, even non-vegans love this one! I serve it that way too 🤫 We’ll keep on keeping it a secret! 🤣
Thank you for taking the time to share your experience. Wishing you and your family a very Happy Thanksgiving 💛🧡🤎