Here it is, one of the most requested dairy-free recipes on the planet. Over the years, I’ve seen several wannabe recipes, but this dairy-free condensed cream of mushroom soup is the true Campbell’s Copycat. Tony and I created it over a decade ago, for the first edition of Go Dairy Free: The Guide and Cookbook. You can still find it in the 2nd Edition, and today, I’m sharing our secret recipe with all of you.
Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)
Now, more than ever in our lifetimes, we need some good pantry recipes that we can count in. This dairy-free condensed cream of mushroom soup is one of those staples. It take minutes to make and uses ingredients that most of us have in our pantries every day. It’s versatile, simple, cheap, and just like that can of Campbell’s soup!
Most of the copycat recipes on the internet use way too much fat, are overly complicated, or use ingredients that are nothing like the one’s in Campbell’s condensed cream of mushroom soup.
So over a decade ago, Tony and I decided to dissect the ingredients on the original Campbell’s can. We calculated, tested, and finally came up with this version that is as close as you can get without the MSG, “modified” ingredients, and secret spices used in their version.
Just like Campbell’s, this recipe is naturally nut-free, low in fat, and it takes just one pan and minutes to make. It can also be made into soup, or used as is in dairy-free green bean casserole, pasta, or other timeless recipes. But unlike the original, our recipe is dairy-free, soy-free, and even optionally gluten-free!
Quick Ingredient Tips
Using Fresh Mushrooms: We use canned because this gives it the true Campbell’s taste, but you can use fresh. Simply saute about 1 cup of sliced mushrooms (or more if you wish) in a little oil, for about 5 minutes over medium-low heat. Add them to the recipe in place of the canned mushrooms.- Choosing Your Milk Beverage: Each milk beverage performs differently and tastes a little different. I recommend using your favorite go-to unsweetened milk alternative for cooking purposes. We’ve enjoyed this recipe most with rice milk, cashew milk, and coconut milk beverage. For our tastes, almond milk was too pronounced, but I know some of you will like it. I recommend avoiding milk beverage with added protein because most brands separate when cooked and/or can thicken strangely.
- Best Oil Options: For the most seamless taste, use a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. You can use another medium-heat oil, but it could mildly affect the flavor.
The photos in this post are of the condensed version, which is why it looks quite thick! If you make it as soup, it thins out to the perfect consistency. Both version are creamy and smooth.
Special Diet Notes: Dairy-Free Condensed Cream of Mushroom Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1¼ cups unsweetened plain dairy-free milk beverage (do not use one with protein added)
- 2 tablespoons all-purpose flour or white rice flour (for gluten free)
- 1 tablespoon non-GMO cornstarch
- 1 tablespoon oil (see Oil Options in post above)
- ¾ to 1 teaspoon salt, to taste
- ⅛ teaspoon onion powder
- Generous pinch garlic powder
- ½ cup canned mushrooms (pieces and stems), drained
- Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
- Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick “condensed” cream of mushroom soup, weighing roughly 10¾ ounces.
- Use this condensed soup in recipes as you would the original. If you want to enjoy it as a prepared soup, see the Note below for directions.
- Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.
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18 Comments
Would soy milk work for this, or would the natural protein split the emulsion? Thanks!
Natural protein isn’t so much of a problem, but soymilk does sometimes curdle when heated. That said, I have successfully used soymilk. If it curdles, you can blend it until smooth. Add the mushrooms after.
Thank you for the reply. My wife just found out she’s allergic to all dairy and I am scrambling to adjust Thankgiving dinner. Happy Holidays!
Has anybody tried the cream of mushroom soup
It’s delicious 🙂 Very silky and lightly creamy with good flavor. We’ve prepared it several times.
I’m the black sheep vegan of the family trying to transition some “traditional” dishes to compassion, and this year attempting good ol’ green bean casserole! Thank you so much for this perfect recipe! ❤️
Will this recipe still work if you don’t use mushrooms
Yes! It just won’t be mushroom soup then 🙂
Amazing! We just opted to go gluten and dairy-free and this was the first altered recipe I attempted. My most favourite meal (requested on birthdays for decades) is the classic chicken broccoli casserole that uses Campbell’s soup and mayo. This recipe made it even better! I won’t go back. Thank you!
That’s wonderful! I’m so glad your favorite meal worked out well!
I wasn’t quite clear on what was under “Notes”. If I’m making this for green bean casserole, do I add the water? Or do I use as instructed prior to the Notes?
Sorry if that’s confusing. That direction is if you want to make it into a soup, to eat. Just like you would with the condensed soup. The green bean casserole calls for the condensed version, not the prepared soup, so you don’t add the water.
Can you use coconut flour instead of all purpose or rice flour?
Unfortunately, coconut flour is a very poor substitute for all-purpose flour. It’s extremely dry and not very smooth. Do you just need gluten-free, grain-free, or do you need nut-free too?
Really nice recipe, used it for a pie made with vegan chicken style pieces
Awesome! Glad it worked out well for you Jenny and thanks for the feedback.
My young son has a dairy allergy AND type 1 diabetes, so I’ve been desperately trying to find a good dairy free, alternative-flour condenses mushroom soup recipe using almond flour or coconut flour. Do you think super finely ground almond flour would be a somewhat adequate replacement for the flour? I know they don’t act the same way, but I can’t figure this one out for the life of me!
Yes, but I would freshly grind it yourself (I usually just use a spice grinder to grind the nuts into a flour). I use cashews this way. Freshly ground will absorb the most liquid and thicken it the best. You can use it in place of the flour and starch, and simmer as long as you need to thicken. I do prefer cashews – they have a better flavor in cream sauces in my opinion – but almonds should function the same way. I would not use coconut flour, personally. It has a stronger flavor and is more finicky.