This canned vegan cream of mushroom soup concentrate is the perfect substitute for condensed soup in any recipe.  Whether you want to make a casserole recipe vegan or you need a substitute for cream of mushroom soup due to an allergy, this recipe will swap out perfectly.

A jar full of condensed vegan cream of mushroom soup with a spoonful being taken out of it.

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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.

Why make this recipe

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.

Ingredients and substitutions

  • 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.

How to make vegan condensed mushroom soup

Step 1 – Wash and dice mushrooms then saute them in 1 tablespoon of oil.

Step 2 – Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, black pepper, and plant-based milk.

Vegan milk being pour into a red sauce pan filled with sauted mushrooms.

Step 3 – In a separate container, mix together the starch and water and then add it to the mushroom mixture.

Step 4 – Stir continuously over medium heat until it bubbles and becomes thick.

Step 5 – Use it as you would a can of cream of mushroom condensed soup.

Pro Tips

  • Potato starch gives it a slightly better texture and flavor than corn starch, but if you don’t have it, corn starch will work well too.
  • You can also use unsweetened plant-based milk in this recipe.
  • Do not use vanilla-flavored plant milk.
  • You can also swap out the potato starch for white flour, but you will need to double the amount of white flour for the same amount of thickening power.

Make this allergy-friendly

As written, this recipe is dairy-free, gluten-free, and nut-free.  If can use whatever plant-based milk that you wish to meet your dietary needs.  If you need it to be corn-free, simply be sure to use potato starch to thicken it.

Storage

You can keep this canned vegan cream of mushroom soup mix in a sealed glass container for up to 5 days in the fridge or for 3 months in the freezer.

How to use vegan condensed soup

Use this condensed soup as you would canned cream of mushroom soup in your favorite recipes and casseroles like vegan tuna noodle casserole or dairy-free green bean casserole.  You can also add it to a soup pot with 4 cups of water or plant-based milk for vegan cream of mushroom soup.

You can also make other condensed vegan cream soups by using my vegan cream of chicken recipe, vegan cream of broccoli soup recipe, or my vegan cream of celery soup recipe and reducing the water by 4 cups for each recipe.

A small red saucepan filled with condensed cream of mushroom soup with a large spoon taking out a scoop of it.

More vegan mushroom recipes

Canned vegan cream of mushroom soup recipe

A spoonful of canned vegan cream of mushroom soup over a jar.
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5 from 2 rating

Condensed Vegan Cream of Mushroom Soup

Yield: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Monica Davis
Homemade condensed vegan cream of mushroom soup to be used in place of canned mushrooms soup in casseroles.
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Ingredients

  • 4 oz. mushrooms
  • 1 tablespoon canola oil, or other neutral-flavored oil
  • 1/2 teaspoon salt
  • 1/2 cup plain plant-based milk
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 2 tablespoons potato starch , or corn starch or 4 tbsp of white flour
  • 1/2 cup cold water

Instructions
 

  • Wash and dice mushrooms then put them in a small saucepan with 1 tablespoon of oil.
  • Sprinkle the mushrooms with salt and saute for about 5 minutes, then add the garlic powder, paprika, and black pepper, and plant-based milk.
  • In a separate container, mix together the starch and water and then add it to the mushroom mixture.
  • Stir continuously over medium heat until it bubbles and becomes thick.
  • Use it as you would a can of cream of mushroom condensed soup.

Notes

  • Potato starch gives it a slightly better texture and flavor than corn starch, but if you don’t have it, corn starch will work well too.
  • You can also use unsweetened plant-based milk in this recipe.  
  • Do not use vanilla flavored plant milk.
  • You can also swap out the potato starch for white flour, but you will need to double the amount of white flour for the same amount of thickening power.
Serving: 1cup, Calories: 96kcal, Carbohydrates: 11g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 621mg, Potassium: 344mg, Fiber: 1g, Sugar: 3g, Vitamin A: 293IU, Vitamin C: 5mg, Calcium: 88mg, Iron: 1mg
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