Condensed Cream of Mushroom Soup
This is the richest vegan cream of mushroom soup ever, use this condensed vegan mushroom soup to make your best vegan casserole recipes.
For many people, casseroles are a staple in their meal rotation. They’re easy to make, comforting, and can feed a crowd. But for those following a vegan diet, finding a suitable base for these classic dishes can be a bit of a challenge. That’s where vegan cream of mushroom soup comes in. This condensed soup is not only dairy-free, but it also adds a rich and creamy element to any casserole.
In this blog post, we’ll be sharing a recipe for a homemade vegan cream of mushroom soup that will elevate your casseroles to a whole new level. Say goodbye to traditional soy and cashew options, because we’ll be using Silk brand plant-based half and half for a truly delicious and indulgent soup.
Why Make a Condensed Vegan Cream of Mushroom Soup
If you’re following a plant based diet and love casseroles, you may have struggled to find a suitable base for your dishes. Luckily, we have the answer for you: condensed vegan cream of mushroom soup. This creamy and flavorful soup is the perfect addition to any casserole recipe, adding depth and richness that will have your taste buds dancing.
So why should you make this condensed vegan cream of mushroom soup? Well, let’s start with the traditional options like soy and cashew. While they can be tasty, they often have a grainy texture or overpowering flavors that can take away from the overall dish. Second, there’s a bit of natural sweetness from these options that makes the vegan version taste distinctly differently.
That’s where Silk brand plant-based half and half comes in. It’s a game-changer when it comes to vegan creaminess. Silk’s plant-based half and half adds a luscious and indulgent texture to your soup, without any of the dairy or animal products. Plus, it’s affordable and easily accessible, making it a great choice for any vegan chef.
Choosing Cruelty-Free Ingredients for a Rich Creamy Soup
When it comes to making a rich and creamy soup, choosing cruelty-free ingredients is essential. And luckily, creating a homemade condensed vegan cream of mushroom soup allows you to do just that. By using plant-based products, you can ensure that your soup is not only delicious but also ethically sourced and kind to animals.
When it comes to the mushrooms, choosing organic options is a great way to ensure that your ingredients are cruelty-free. Organic mushrooms are grown without the use of harmful pesticides or herbicides, making them a more sustainable and ethical choice. Plus, they tend to have a richer and more robust flavor, which will enhance the overall taste of your soup.
Fresh herbs are another crucial component of a rich and creamy soup. Instead of making a bland Campbell’s style soup, opt for fresh herbs to maximize the flavor. Whether it’s thyme, rosemary, or parsley, adding these fragrant herbs will elevate the taste of your soup and make it even more enjoyable.
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Ingredients
- mushrooms
- Silk Dairy-Free Half & Half Alternative
- water
- cornstarch
- all purpose flour
- vegetable oil
- Marmite or nutritional yeast
- no salt seasoning with MSG
- garlic powder
One great thing about making your own condensed vegan mushroom soup is that you can use any mushroom variety that you have or like. Canned mushrooms make the perfect Campbell’s copycat or you can use whatever store-bought or foraged ones you want.
Instructions
- Sautée the mushrooms in a non-stick pan with the vegetable oil on medium heat until the mushrooms are soft and the liquid reduces
- Add the remaining ingredients to a blender and process until smooth
- Pour the mixture into the sautée pan with the mushrooms and continue to cook on medium heat
- Stir or whisk well while mixture is heated and starts to thicken to avoid lumps
- Cook until thickened and remove from heat to allow to cool
Vegan Casserole Recipes to Make with Vegan Cream of Mushroom
If you’ve made it this far in the blog post, you must be eagerly awaiting some delicious vegan casserole recipe ideas to make with your homemade condensed cream of mushroom soup. Well, fear not, because I’ve got some mouthwatering options for you to try!
- 1. Vegan Green Bean Casserole: This classic holiday dish gets a vegan twist with the addition of our creamy condensed mushroom soup. Simply mix cooked green beans with the soup, top with crispy fried onions, and bake until bubbly and golden. It’s a crowd-pleaser that will have everyone asking for seconds.
- 2. Vegan Shepherd’s Pie: This comforting dish is perfect for cozy nights at home. Layer your favorite vegetables, like carrots, peas, and corn, with lentils or plant-based ground meat mixed with the condensed soup, and top with a generous layer of mashed potatoes. It’s a hearty and satisfying meal that will warm you from the inside out.
- 3. Vegan Chicken Pot Pie: Who says you can’t enjoy a creamy pot pie without the chicken? This vegan version swaps out the meat for a medley of hearty vegetables, like potatoes, carrots, and mushrooms. Mix them with our condensed mushroom soup, pour into a pie crust, and bake until golden and flaky. It’s comfort food at its finest.
- 4. Vegan Broccoli Rice Casserole: This easy and flavorful casserole combines broccoli, rice, and our creamy condensed mushroom soup for a side dish that will steal the show. Simply mix cooked rice and steamed broccoli with the soup, top with vegan cheese, and bake until bubbly and golden. It’s the perfect accompaniment to any meal.
- 5. Vegan Tater Tot Casserole: This family-friendly favorite gets a vegan makeover with our condensed mushroom soup. Mix the condensed soup with a mixture of vegetables and plant based meat or beans, and sprinkle plant based cheese over the top. Top that with a layer of tater tots and bake until the they’re crispy and golden. It’s a fun and comforting meal that everyone will love.
Storing Tips
Firstly, let the soup cool completely before storing it. This will prevent condensation from forming and keep your soup from becoming watery. Once it’s cooled, transfer the soup to an airtight container. Glass jars or plastic containers with tight-fitting lids work well for storing soups.
When it comes to storage, you have a couple of options. If you plan on using the soup within a few days, you can keep it in the refrigerator. Make sure the container is sealed tightly to prevent any air from entering. Your soup should stay fresh in the fridge for up to 5 days.
If you’re not planning on using the soup within a few days, you can freeze it for later. Freezing the soup is a great way to have a convenient and ready-to-use base for your casseroles. To freeze, pour the soup into freezer-safe containers or resealable bags. Leave some room at the top for expansion as the soup freezes. Label the containers with the date and freeze for up to 3 months.
When you’re ready to use the frozen soup, simply thaw it overnight in the refrigerator. Once thawed, you can reheat it on the stovetop or in the microwave. Just remember to stir it well to ensure the ingredients are evenly distributed before using in your vegan casserole recipes.
FAQs
You can make this with Silk Whipping Cream in a reduced amount, it’s three times as thick. You can also use one and a quarter cups of unsweetened plant milk instead.
Other Vegan Dairy Alternative Recipes You’ll Love:
If you enjoyed this easy tofu feta, here are more vegan dairy alternatives to try:
- Easy Tofu Ricotta Recipe – Learn how to create the best vegan ricotta cheese! This rich, creamy artisanal vegan cheese is ideal for lasagna and more.
- Low Sodium Ranch Dressing – Make a creamy, delicious low sodium ranch dressing with hemp hearts and simple vegan ingredients—perfect for a heart-healthy diet!
- Dairy Free Green Goddess Dressing – This is the richest vegan cream of mushroom soup ever, use this condensed vegan mushroom soup to make your best vegan casserole recipes.
- Easy Alfredo Sauce Recipe – Craving creamy Alfredo pasta without dairy or nuts? This easy vegan alfredo sauce recipe has you covered.
Get the Recipe Condensed Cream of Mushroom Soup
Ingredients
- 8 oz mushrooms fresh, or one small can
- 1 tbsp plant based butter, or vegetable oil
- ¾ cup Silk Plant Based Half & Half Alternative, or ¼ cup Silk Whipping Cream
- ½ cup water, or 1 cup with Silk Whipping Cream
- 4 tsp corn starch
- 4 tsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp Marmite, or 1 tbsp nutritional yeast
- 1 tsp no salt seasoning
Instructions
- Sautée the mushrooms in a non-stick pan with the vegetable oil on medium heat until the mushrooms are soft and the liquid reduces
- Add the remaining ingredients to a blender and process until smooth
- Pour the mixture into the sautée pan with the mushrooms and continue to cook on medium heat
- Stir or whisk well while mixture is heated and starts to thicken to avoid lumps
- Cook until thickened and remove from heat to allow to cool
Hi, my name is Benjamin Moots and I’m glad you found my vegan food blog A Bee Made It. I hope that you’re ready for some great plant-based recipes, because that’s all I Bee doing lately. I was originally focusing on improving common vegan recipes to make them more craveable. However, a recent heart attack has shifted my focus to losing weight with a plant-based GLP-1 diet. Whatever you’re looking for, I’ll be writing a little bit of everything plant-based or vegan that’s appropriate for any dietary needs.
