How To Make Vegan Cream Of Mushroom

You can make vegan cream of mushroom soup that’s just as rich, silky, and satisfying as the classic dairy version.

 

The secret is building deep flavor with fresh mushrooms, aromatics, and a creamy plant-based base.

 

If you’ve been searching for how to make vegan cream of mushroom, you’re in the right place because this recipe is completely doable with simple pantry staples.

 

In this post, we’ll walk you through how to make vegan cream of mushroom from scratch, share tips for the best texture, and show you how to make vegan cream of mushroom that will impress even the biggest mushroom skeptics.

 

Let’s dive into the pot and get cooking.

 

Why You’ll Love This Vegan Cream Of Mushroom

This vegan cream of mushroom is everything you want from the comfort food classic without any dairy.

 

You get that luscious, velvety texture that comes from blending silken tofu or cashews with savory mushroom broth.

 

The flavor is deeply umami, thanks to browned mushrooms, garlic, and a splash of white wine or soy sauce.

 

And the best part? This vegan cream of mushroom comes together in about 30 minutes, making it perfect for weeknight dinners.

 

Plus, it’s naturally gluten-free if you use a gluten-free flour or cornstarch as the thickener.

 

So if you’ve been wondering if you can make vegan cream of mushroom that rivals the canned stuff, the answer is a resounding yes.

 

1. It’s Incredibly Comforting and Cozy

There’s something about a bowl of creamy mushroom soup that feels like a warm hug.

 

This vegan cream of mushroom delivers that same cozy feeling with every single spoonful.

 

The creamy base coats your tongue, while the earthy mushroom chunks add a satisfying bite.

 

You can serve it with crusty bread, over mashed potatoes, or as a base for casseroles.

 

No matter how you enjoy it, this soup is comfort food at its finest.

 

2. It’s Healthier Than Traditional Versions

When you learn how to make vegan cream of mushroom, you’re cutting out the heavy cream and butter.

 

Instead, you’re using plant-based milk, olive oil, and nutrient-dense mushrooms.

 

Mushrooms are packed with B vitamins, selenium, and antioxidants that support your immune system.

 

So this vegan cream of mushroom isn’t just delicious, it’s actually good for you too.

 

You control the salt and can load it up with extra veggies if you want.

 

That’s a win-win in our book.

 

3. It’s Versatile for Endless Recipes

Once you master how to make vegan cream of mushroom, you’ll find endless ways to use it.

 

Use it as a pot pie filling, stir it into pasta sauce, or use it as a gravy for roasted vegetables.

 

It also works beautifully as a base for vegan green bean casserole during the holidays.

 

So learning how to make vegan cream of mushroom opens up a world of culinary possibilities.

 

You can double the batch and freeze half for busy nights.

 

How To Make Vegan Cream Of Mushroom: Step-By-Step

Ready to get started? Here’s exactly how to make vegan cream of mushroom with perfect results every time.

 

Step 1: Gather Your Ingredients

To make this vegan cream of mushroom, you’ll need one pound of cremini or white mushrooms.

 

Also grab one yellow onion, three cloves of garlic, and fresh thyme.

 

For the creamy base, you’ll need full-fat coconut milk or a cup of cashews soaked in water.

 

Vegetable broth adds the liquidy backbone, and olive oil is for sautéing.

 

You’ll also need nutritional yeast for that cheesy, savory flavor.

 

And don’t forget salt, pepper, and a splash of lemon juice to brighten it all up.

 

Step 2: Sauté The Aromatics

First, heat a heavy-bottomed pot over medium heat and add a generous glug of olive oil.

 

Then, add the diced onion and a pinch of salt, cooking until soft and translucent, about 5 minutes.

 

Next, add the minced garlic and cook for another minute until fragrant.

 

Be careful not to brown the garlic too much, as it can turn bitter.

 

This aromatic base sets the stage for a deeply flavorful vegan cream of mushroom.

 

Step 3: Brown The Mushrooms

Now for the star of the show: the mushrooms.

 

Add your sliced mushrooms to the pot in a single layer if possible.

 

Don’t stir them too often; let them sit and develop a beautiful golden-brown crust.

 

This browning is where the deep, meaty umami flavor comes from.

 

After about 7-8 minutes, the mushrooms will release their liquid and then start to caramelize.

 

Season them with fresh thyme leaves and a pinch of black pepper.

 

This step is crucial when you want to make vegan cream of mushroom that’s truly memorable.

 

Step 4: Build The Creamy Base

Once the mushrooms are beautifully browned, pour in your vegetable broth.

 

Scrape up any browned bits from the bottom of the pot—that’s pure flavor.

 

Now, add your coconut milk or soaked cashews to the pot.

 

If you’re using cashews, blend them with a cup of broth until perfectly smooth before adding.

 

This is the part where you learn how to make vegan cream of mushroom that’s lusciously thick.

 

Stir everything together and bring the soup to a gentle simmer.

 

Let it cook for about 10 minutes so all the flavors can mingle.

 

Step 5: Blend To Perfection

Here’s where you choose your texture.

 

For a chunky soup, use an immersion blender and pulse just a few times.

 

For a completely smooth vegan cream of mushroom, blend until silky.

 

If you don’t have an immersion blender, carefully transfer to a regular blender in batches.

 

Remember to vent the lid so steam doesn’t build up and cause a mess.

 

After blending, return the soup to the pot and taste it.

 

 

Step 6: Finish And Season

The final step is all about balancing the flavors.

 

Stir in a tablespoon of nutritional yeast for a savory depth.

 

Then add a squeeze of fresh lemon juice to cut through the richness.

 

Taste and adjust the salt and pepper as needed.

 

If you want it thinner, add more broth; if you want it thicker, simmer longer.

 

Now you know exactly how to make vegan cream of mushroom that’s restaurant-quality.

 

 

Pro Tips For The Best Vegan Cream Of Mushroom

To really nail how to make vegan cream of mushroom, keep these tips in mind.

 

First, don’t overcrowd your pan when browning mushrooms, or they’ll steam instead of sear.

 

Second, always use a rich vegetable broth for more flavor.

 

Third, taste your soup before blending, then taste it again after you’ve finished blending.

 

And finally, if you want a lighter version, swap the coconut milk for plain oat milk blended with a bit of flour.

 

This vegan cream of mushroom recipe is forgiving, so feel free to make it your own.

 

How To Store Leftover Vegan Cream Of Mushroom

Store any leftover soup in an airtight container in the fridge for up to 4 days.

 

The flavors actually deepen overnight, making it taste even better the next day.

 

To reheat, simply warm it gently on the stove over low heat.

 

If it thickens too much in the fridge, just stir in a splash of broth.

 

You can also freeze this vegan cream of mushroom for up to three months.

 

Thaw it overnight in the fridge before reheating for a quick and easy meal.

 

So, How To Make Vegan Cream Of Mushroom?

To make vegan cream of mushroom, you simply sauté aromatics and mushrooms, then blend them with a creamy plant-based milk and broth.

 

The result is a rich, hearty soup that’s perfect for any occasion.

 

We’ve covered all the steps on how to make vegan cream of mushroom, from browning the mushrooms for umami to blending for the perfect consistency.

 

Now that you know how to make vegan cream of mushroom from scratch, there’s no going back to canned soup.

 

So grab your pot, your favorite mushrooms, and get ready to enjoy the most comforting bowl of soup you’ve ever made.

 

Happy cooking.