No one will believe this Vegan Cream of Mushroom Soup is vegan AND gluten free! Not even YOU! It's so creamy and rich that it regularly gets mistaken for a classic cream of mushroom soup. Enjoy as a bowl of comforting soup or add it to your favorite recipes that use cream of mushroom soup, like my green bean casserole.
If you need an easy cream of mushroom substitute for green bean casserole, pasta, or a sit-down bowl of comfort, say hello to your new favorite mushroom soup recipe! This vegan mushroom soup version is made with fresh mushrooms and a few pantry staples. It's so creamy and rich, you really won't believe it's vegan AND gluten-free!
Vegan Cream of Mushroom Soup Ingredients
- olive oil
- mushrooms
- shallot
- garlic
- chickpea flour (or other preferred flour)
- dry sherry
- unsweetened almond milk
- nutmeg
- salt and pepper
This vegan cream of mushroom soup has been my go-to secret recipe for many years. And now it's not a secret anymore! It's a dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.
Vegan cream of mushroom soup...
- can be used in place of canned cream soups
- uses unsweetened almond milk in place of heavy cream (or any non-dairy milk)
- uses everyday ingredients
- isn't thickened with potatoes (nothin against 'em)
- uses chickpea flour instead of all-purpose flour
- is budget-friendly because it uses simple ingredients
- tastes as rick and creamy as a classic cream of mushroom soup
How to make cream of mushroom soup (vegan version)
* See full recipe below
Step 1. Heat OLIVE OIL and sauté MUSHROOMS over medium-high heat, stirring as needed.
Step 2. Add SHALLOT (or onion) and GARLIC, sautéeing a few minutes until fragrant and tender.
Step 3. Stir in CHICKPEA FLOUR and allow to become absorbed by the mushrooms (about 1 minute). This is known as a 'roux'.
Step 4. Add DRY SHERRY and stir into mushrooms.
Step 5. Then, add ALMOND MILK (or preferred milk) to the mushrooms in very small amounts. Whisk vigorously during this process as this helps smooth out the lumps. Continue this process until all of the milk is used.
Step 6. Bring everything just to a boil, whisking continuously; then turn heat to medium-low and simmer until the mushroom soup thickens to your ideal consistency. Serve warm, or allow to cool, then refrigerate in an airtight container up to 5 days.
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 (for all things) 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
Recommended Tools
- chef knife
- cutting board
- 3.5 qt skillet or saucepot
- Microplane fine grater (to grate whole nutmeg)
- whisk
- glass storage jar and plastic lid
More vegan holiday recipes
- Vegan Green Bean Casserole
- Shredded Brussels Sprouts Salad
- Pomegranate Cranberry Relish
- Maple Roasted Brussels Sprouts
- Fall & Winter Sweet Potato Salad
More easy vegan soup recipes
- White Bean and Kale Soup
- Vegetable Soup Recipe
- Kale Chickpea Soup In A Hurry
- Southwest Vegan Tortilla Soup
Vegan Cream of Mushroom Soup Recipe Tips
- Color - the longer you brown the flour for a roux, the darker the results will be. To keep this cream of mushroom soup white, don't over-brown the flour.
- Mushrooms shrink to about 1/4 of their original size when sautéed.
- Once veggies are sautéed, avoid lumps or clumps by whisking in small amounts of milk, repeating this process until the milk is used up. This will create a non-lumpy sauce, which you want, because once the lumps happen, they're impossible to remove.
- Lower calorie option - replace 1 cup of almond milk with a light-colored veggie broth.
- Consistency - the longer you simmer, the thicker the soup. So if it's too thin, cook it down, stirring as needed. If the soup is too thick, whisk in small amounts of liquid and continue heating and stirring as needed.
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!
Vegan Cream of Mushroom Soup
Ingredients
- 3 Tbsp Olive Oil
- 1/3 lb. Mushrooms, chopped (about 3 cups)
- 1 Shallot (or 2 Tbsp onion), finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Chickpea Flour (for gluten free version), or 1/4 cup All Purpose Flour
- 1 Tbsp Dry Sherry, or White Wine
- 2 cups Unsweetened Almond Milk, or preferred milk
- Pinch grated Nutmeg
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
RECIPE VIDEO
Recipe Instructions
Saute
- In a 3-quart skillet or sauce pot over medium-high flame, heat OLIVE OIL.
- Add MUSHROOMS; sauté 3-5 minutes until tender, stirring as needed.
- Add SHALLOT and GARLIC; sauté a few minutes until tender, stirring as needed.
Make roux
- Sprinkle FLOUR over veggies and sauté until it's absorbed, stirring as needed (about 1 min).
Turn it into vegan mushroom soup
- (optional) Stir in DRY SHERRY and sauté about 1 min, stirring as needed.
- Add MILK in small amounts, whisking to dissolve flour and remove clumps. Add NUTMEG, SALT, and PEPPER.
- Bring just to a boil. Reduce heat to med-low and simmer until sauce thickens, whisking continuously.FYI: All-purpose flour takes a few minutes longer to thicken than chickpea flour.
Serving and storage instructions
- Once soup thickens to your liking, remove from heat. Serve warm.To store, allow to cool and refrigerate up to 5 days in an airtight container. Enjoy as a mushroom soup or use as a substitute for canned cream of mushroom soup.
Recipe Notes
Tips to make the best vegan mushroom soup:
To thicken the soup, allow it to simmer longer. To thin it, add liquid in small amounts during reheat until desired consistency is reached, stirring as needed. You can substitute any milk for almond milk, depending on your taste preferences and dietary restriction.Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Randino Del Rosario says
Thank you so very much for posting this. It's been a rainy day and I figured I'd make this today. It came out absolutely perfect. I am highly allergic to cow's milk. My system cannot break down the sugars in lactose and ends up collecting in my lungs. Making it very hard to breathe. This "creamy" mushroom soup brought me right back to my happy childhood memories. Homemade definitely beats Cambell's any day!
Awesommmmme! I'm so glad to hear this 🙂 It's one of my favorite soups too. In fact, I prefer vegan cream of mushroomm soup over any other these days. Thanks for the feedback!
Jamie M. says
Made this tonight, and LOVED it. Thank you for the recipe. I followed your exact recipe, because I am not a great chef lol, and it was perfect. I am so excited for tomorrow’s leftovers and to use for green bean casserole!
Yay Jamie! So glad you love vegan cream of mushroom soup as much as I do 🙂 It's an oldie but goodie recipe here on the blog. Glad it founds its way into your kitchen Thanks for the feedback!
Ann & says
Can I use chopped carrots, parsnip, and celery also in this soup?
Sure, but you'll want to saute them before sauteeing the mushrooms to make sure they get soft enough. Does that make sense?
Brooks says
For Heath reasons, we have to have a gluten-free, dairy-free diet in our house. The thought of childhood recipes with cream of mushroom soup were long gone. Then I came across your recipe. The soup is absolutely amazing! We have already used it in a couple of recipes and are brainstorming other kinds of cream soups we can now make.
Thank you, thank you, thank you!
Yeahhhh! I'm so glad you found the recipe. It really does solve some problems, doesn't it? Thank you for taking the time to let me know Also, check out my vegan recipes ... many are GF too!
KBeck says
Awesome recipe!! Made 2 different batches (one with Cremini and one with white button mushrooms) both are amazing and I can’t wait to use them for the vegan green bean casserole! Yum! Highly recommend. 🙂
Awesome! I'm so glad to inspire these for you. I love it that you'll use them in the VGBC too Thanks for taking the time to leave feedback
SHARON says
Just made this soup and it is amazing! Does it freeze well? I cook with cream of mushroom soup frequently and would like to have it on hand for a quick meal.
Hi Sharon, I'm so glad you enjoyed this! You can freeze this cream of mushroom like you would any other soup. During reheat, if it's too thick, add a splash of liquid. If it's too thin, whisk together a little flour and liquid, add it to the soup, and heat on medium, stirring as needed. Hope you love it just as much. Cheers!
Nancy Lavoie says
I have been trying to recreate my sister-in-laws broccoli casserole since becoming vegan. That is how I came upon your blog and I'm so glad I did. I made your recipe for cream of mushroom soup with the dry sherry (I'm with you, the sherry adds to the overall flavor) and followed her recipe for the casserole. It came out amazing. I've made it several times in the last few days because it tasted so good and I want to share it with others. The last time I made the cream of mushroom soup, I decreased the flour to four tablespoons to see how it would come out after being in the fridge overnight. To my delight it was perfectly creamy. I love your recipe because you can tweak it depending on what you are making or make it as is, and it tastes delicious. Thank you so much for sharing your recipe. I'm sending you a very big virtual hug.
Nancy
You are so welcome, Nancy! I'm so glad this cream of mushroom soup recipe found its way into your kitchen, esp since you have become vegan 🙂 Glad you're finding multiple uses for it! I love your detailed feedback ... thanks for taking the time
Donna Marsh says
By far, my favorite soup recipe! I make extra, to have just for enjoying, when I make it for your awesome green bean casserole! Thank you!
Yay, Donna! I'm sooo glad to inspire you and be a part of your holiday happiness Thanks for taking the time to leave feedback. Much appreciated! Happy Thanksgiving to you and yours
Angie says
Really tasty!! Thanks!
I made this to use in a casserole and will definitely also be eating it just on it's own with some crusty bread.
Delicious.
Yay Angie! So glad you enjoyed it! Vegan cream of mushroom soup really is so versatile. Thanks for the feedback. Cheers!
Sadiya says
Yum yum yummmmm! This is my first time making cream of mushroom soup (and tomorrow will be my first time making green bean casserole), and it is DELISH. Looking forward to seeing how the casserole turns out 🙂
Oh yayy, Sadiya! Well, I can tell you that if you feel that way about this vegan cream of mushroom soup, you'll probably be gaga over the casserole too. They're sooo good together, esp with the caramelized onions...or fried onions yummm. Hope you love it! Thanks for the feedback and Happy Thanksgiving to you and yours
Michelle D says
Has anyone tried almond flour for this recipe? Did it work? New to vegan, dairy, and gluten free.
Thank you.
Hi Michelle, I have not tried almond flour and probably wouldn't recommend it. I believe you won't get a creamy consistency with it. You could use a GF all purpose flour or perhaps another legume flour. Hope that helps 🙂