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.
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🧾 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.
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.
🌟 More vegan mushroom recipes
- Vegan Mushroom Pate
- Creamy Vegan Mushroom Pasta
- Mushroom Bacon
- Vegan Stuffed Mushrooms
- Vegan Stew with Mushrooms and Kale
- Fried Oyster Mushrooms
- Vegan Shrimp from King Oyster Mushrooms
📌 Be sure to follow me on Pinterest for new vegan recipes!
Condensed Vegan Cream of Mushroom Soup
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.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Made again this year for the holiday. I added more mushrooms, because mushrooms, but otherwise it's perfect. Made a green bean casserole possible, and nicer, because it tastes like real food 🙂
For supply challenged, can you use canned mushrooms in this?
Yes, that should work okay too. You won't need to saute them for as long as fresh mushrooms.
Have you tried canning this soup for storage?
Sorry, I have not tried canning it, Denise.
Hi Denise,
Have you since tried to can this recipe? Did it work?
Hi Monica!
I just made this super-easy recipe! I did add a little bit more milk as mine wasn't as "juicy" as yours was in your pic. I can't wait to make Green Bean Casserole with it for Christmas!
BTW, it smells delicious and again, it was SO EASY to put together! Thank you! Stay safe and Happy Holidays!
I'm so happy that you like it, Kathy! Enjoy! 🙂
Another delicious soup, thank you Monica
You are very welcome! I'm happy that you liked it! 🙂
As always, you’re amazing!! Have you experimented with freezing this to keep on hand for recipes?? Happy Thanksgiving & thank you for helping me SO much on our recent journey into veganism!!
Thank you so much, Monica. One less recipe I'll have to reinvent this year. Take care.
You are very welcome, Shani! 🙂