Non Dairy Cream of Mushroom Soup Substitute
Discover the perfect dairy-free alternative with this Non-Dairy Cream of Mushroom Soup Substitute—your go-to solution for creamy soups and casseroles without the cream. This flavorful recipe features umami-rich mushrooms, aromatic garlic, and thyme, all brought together with a velvety base made from unsweetened almond milk and vegetable broth. Enhanced with nutritional yeast for that savory depth, this soup thickens beautifully with a simple flour slurry and gets an optional touch of indulgence from coconut cream. Ready in just 30 minutes, it's ideal for those seeking dairy-free or vegan swaps while maintaining classic comfort food flavor. Whether served warm on its own or incorporated into recipes, this versatile and easy-to-make soup promises creamy satisfaction without compromise.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 small Onion, finely diced
- 2 Garlic cloves, minced
- 2 cups Mushrooms, finely chopped (button, cremini, or baby bella)
- 2 cups Unsweetened almond milk (or other non-dairy milk)
- 1 cup Vegetable broth
- 3 tablespoons All-purpose flour (or gluten-free flour, if preferred)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme (fresh or dried)
- 0.25 cup Optional: coconut cream (for added creaminess)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely diced onion and sauté for 3-4 minutes until translucent and softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the finely chopped mushrooms and sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and reduce in size.
In a small bowl, whisk the flour with 1/4 cup of the almond milk to make a smooth slurry.
Gradually stir the slurry into the mushroom mixture to thicken it.
Slowly pour in the remaining almond milk and the vegetable broth, stirring constantly to avoid lumps.
Add the nutritional yeast, salt, black pepper, and thyme. Stir to combine.
Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the soup thickens.
For added creaminess, stir in the optional coconut cream at this stage and heat through.
Taste and adjust seasoning if necessary.
Use immediately as a substitute for cream of mushroom soup in recipes, or serve warm as a soup.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 14.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 981 mg | 75% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
