Instant Dairy-Free Condensed Cream of Mushroom Soup


I get requests aplenty for dairy-free condensed cream of mushroom soup, so you shouldn’t be surprised to find that I have more than one handy recipe in my arsenal! This version is so easy and so fantastic, that it’s featured on the bottle of Growing Naturals Rice Milk Powder. Yes, I said dairy-free milk powder – and it’s vegan, gluten-free, and free of top allergens (including soy!). You will want to get your hands on this stuff for the holidays and beyond.

I start this dairy-free condensed cream of mushroom soup with a quick mix that you can whip up and keep on hand for a truly instant recipe. It is a simple blend of rice milk powder, starch, salt, and spices. If you don’t have dairy-free milk powder available to you, I recommend using my Campbell’s Copycat Dairy-Free Condensed Cream of Mushroom Soup Recipe.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)

From there, I saute some mushrooms (see the recipe note for an even speedier options) in olive oil, whisk in the mix and water and let it bubble for just a minute or two. It thicken VERY quickly and aggressively.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)

This dairy-free condensed cream of mushroom soup can be used in recipes, or thinned for a quick soup or soup base.

Instant Dairy-Free Condensed Cream of Mushroom Soup Recipe (Vegan, Gluten-Free, Free of Top Allergens)

I’m sharing this dairy-free condensed cream of mushroom soup recipe on Shirley’s Gluten-Free Wednesdays at Gluten Free Easily and Allergy-Free Wednesdays at Whole New Mom!

Choosing Your Dairy-Free Milk Powder

I originally created this dairy-free condensed cream of mushroom soup recipe for Growing Naturals – it went on their rice milk powder product package! Sadly, they have indefinitely put production of the rice milk powder on hold. Until it comes back, you should be able to use another brand of dairy-free milk powder in this recipe. Look for products like Namaste Rice Milk Powder, Better Than Milk Rice Powder, or Now Foods Soy Milk Powder.

For my go-to, quick, easy, “spot-on for the canned version” recipe, get my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook (2nd Edition now available!). That book also includes my Condensed Cream of Celery Soup Option and a brand new Cream of Chicken Soup Recipe with vegan option.

Special Diet Notes: Dairy-Free Condensed Cream of Mushroom Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

4.3 from 3 reviews
Instant Dairy-Free Condensed Cream of Mushroom Soup
Prep time
Cook time
Total time
The dry mix in this recipe can be prepared ahead and stored in an air-tight container for 2 to 3 months. Use it to make the condensed soup or as a base for other sauces or soups.
Serves: Makes the equivalent of 1 can of condensed cream of mushroom soup
  • ¼ cup dairy-free milk powder (see my note at the top of this post)
  • 1-1/2 tablespoons non-GMO cornstarch or potato starch
  • ¾ to 1 teaspoon salt
  • ¼ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 cup cold water
  • 1 tablespoon olive oil
  • ½ cup chopped mushrooms
  1. Whisk together the RiceDrink+ Powder, starch, ¾ teaspoon salt, onion powder, and garlic powder.
  2. When ready to use, place the dry mix and water in a blender, and mix for 1 minute.
  3. Heat the oil in a saucepan over medium heat.
  4. Add the mushroom pieces and sauté for 3 minutes.
  5. Whisk in the liquid.
  6. When it begins to bubble, continue to cook for 1 to 2 minutes while whisking continuously. It will thicken significantly.
  7. Remove from heat and season to taste with additional salt, if desired.
  8. Use in recipes or thin with up to 1 cup of water for a base crème soup.
Super Instant: Omit the mushrooms and the step cooking them. Add all other ingredients, including oil, to a blender and puree until smooth, about 1 minute. Pour into a pot over medium heat. Whisk in ⅓ cup drained, canned mushroom. Cook, while whisking continuously until thickened - just a few minutes.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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      • Cashew milk powder should work very well – it absorbs liquid well, and is creamy. You might need to add more liquid though. Coconut milk powder is drier, but doesn’t always absorb as well. You might need more of the powder.

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  3. Hi Alisa, I am not able to find that rice milk powder anywhere. Not on their website or Amazon. Is there another brand or something else you recommend?

  4. I am so excited about having a gluten and dairy free cream of mushroom soup! I just tried to make the recipe and it isn’t thickening to the consistency of canned soup, nor the way it looks in your blog picture. I followed the recipe to the tee. Do you have any thoughts?

      • I just wanted to say thank you, thank you, thank you!!! I’ve been unable to find a gluten-free dairy-free condensed cream of mushroom soup recipe that I like or that works for me. Since I’m gluten intolerant and allergic to dairy I find it difficult to match tastes and textures for my old recipes. This one was perfect! I also couldn’t find the milk powder but upon a little research I found that I could use one cup of non-dairy milk and leave out the water and it came out great. Now I can enjoy all my old dishes during the holidays and family time! So excited!!!

  5. Alisa, Thank you for posting this. We used to make a quick a la king recipe using condensed cream of mushroom soup that the family enjoyed regularly. Since my son went completely vegan a couple years ago we have not made it. I was delighted to find this recipe and made the a la king tonight. It was fantastic! We try to limit our refined oil consumption, so I substituted soy sauce for the oil and added 1/2 C ground raw cashews to the mix. Thanks again!

  6. Do you have a new link for the rice powder? The link no longer exists, and I don’t want to buy the wrong thing. Thanks!!

  7. Also, I forgot to ask. This is the first time I am hearing of rice powder and was wondering if there were any other substitutions that I can use for that. Being dairy free, my son drank rice milk for years until I heard of the high levels of arsenic so I limit it for now. If there is nothing else, I will give it a shot. Thanks so much.

  8. Hey- recipe looks amazing. I was wondering if I could use arrowroot in place of the cornstarch or potato. Thats all I have. The cornstarch I have is GMO and I use it for science projects… So I would rather not use it.

    • Hi Stephanie – goat milk isn’t dairy-free and will still cause problems for those who are lactose intolerant and to most who are allergic to dairy (a select few can tolerate goat milk, but not cow milk).

  9. Alisa, would this be soy free too? I am new to the whole dairy/soy free world so I am still learning alternatives and reading EVERYTHING!!

    BTW, ordered your book, should be at my house when I get home!!!

  10. Just wondering – for those that want to make the entire recipe ahead of time, let’s say in a larger quantity, could they portion it and freeze it in small bags or container, pulling out one at a time for use? This is a great staple to keep around!

    • Personally, I’d make the mix and store it in the cupboard. Then you just add the liquid and mushrooms and cook a couple of minutes. Since it uses starch, it will be better fresh. If you prefer to freeze, I’d make sure it is completely cooled before packaging.

  11. This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this.

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