Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)

    Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)

    98
    By Alisa Fleming on April 9, 2020 Alisa's Favorite Dairy-Free Recipes, Cream and Butter Subs, Dairy-Free Recipes, Soup

    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 Recipe (Campbell's Copycat!) - Fast, Easy, Uses Pantry Ingredients, and Delicious. Great in Recipes or as Soup. Naturally Vegan, Nut-Free, and Soy-Free. Gluten-Free Option.

    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

    • Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingUsing 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.

    Dairy-Free Condensed Cream of Mushroom Soup Recipe (Campbell's Copycat!) - Fast, Easy, Uses Pantry Ingredients, and Delicious. Great in Recipes or as Soup. Naturally Vegan, Nut-Free, and Soy-Free. Gluten-Free Option.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.

    5.0 from 17 reviews
    Dairy-Free Condensed Cream of Mushroom Soup (Campbell's Copycat)
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    This easy recipe is a sample from my flagship book, Go Dairy Free: The Guide and Cookbook. It can be used as a 1:1 vegan substitute for Campbell's Condensed Cream of Mushroom Soup in any recipe.
    Author: Alisa Fleming
    Recipe type: Soup
    Cuisine: American
    Serves: Makes 1¼ cups (the equivalent to one 10¾-ounce can of Campbell’s)
    Ingredients
    • 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
    Instructions
    1. Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
    2. 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.
    3. 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.
    4. Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.
    Notes
    Prepared Dairy-Free Cream of Mushroom Soup Directions: Whisk about 1¼ cups water into the condensed cream of mushroom soup and heat it over low heat until warmed to your liking. Pour into bowls, and enjoy.
    3.5.3229

    For More Essential Everyday Recipes, Get Go Dairy Free!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

    Related Posts

    Panago Pizza Dairy-Free Menu Guide with Vegan & Gluten-Free Options

    Panago Pizza is Unsurpassed for Dairy-Free and Plant-Based Options

    Dairy-Free Cinnabon Recipe - Copycat for those famous Cinnamon Rolls! Also nut-free and soy-free

    Dairy-Free Cinnabon Copycat for Tender, Gooey Cinnamon Rolls

    East Side Mario's is an Italian restaurant chain in Canada with a full food allergy guide and gluten-free menu.

    East Side Mario’s offers Many Options to Build Your Own Dairy-Free Pasta

    98 Comments

    1. Susan on November 26, 2021 10:27 am

      Do you have a recipe for cream of chicken and one for cream of celery. Don’t use the cream of celery much I don’t many recipes because of the milk in thee can soups. Thanks for a new opening into I can now make

      Reply
      • Alisa Fleming on November 26, 2021 11:52 am

        I do have one for cream of celery online -> https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-celery-soup
        My condensed cream of chicken soup recipe is in the 2nd edition of Go Dairy Free the Guide and Cookbook. When I have time to take photos, I plan to add it online.
        You can turn this recipe into a cream of chicken by using broth cubes, but that isn’t my favorite method.

        Reply
    2. Heather Hershey on November 24, 2021 7:14 pm

      Ingredients don’t say oil on recipe, but says to add oil when blending all together? How much or are we supposed to use what we sauteed the mushrroms in?

      Reply
      • Alisa Fleming on November 24, 2021 9:07 pm

        Hi Heather, I think you might have misread the recipe. There is oil in the ingredients – 4th ingredient – and you don’t saute the mushrooms. They’re added in at the end. If you want to use fresh mushrooms, it would be good to saute them first. Maybe a couple teaspoons per 8 ounces or so?

        Reply
    3. Treanna on November 24, 2021 12:49 pm

      I used this recipe last Thanksgiving for traditional green bean casserole and it was such a big hit that I’m making it again this year. This was very easy to make and if I didn’t know the casserole I made was vegan I would have been completely fooled. This is a fantastic recipe ❤️

      Reply
      • Alisa Fleming on November 24, 2021 1:05 pm

        I’m so happy to hear this! Happy Thanksgiving Treanna!

        Reply
    4. Miranda on November 16, 2021 8:08 pm

      Would brown rice flour work for this recipe instead of white rice flour?

      Reply
      • Alisa Fleming on November 16, 2021 8:21 pm

        I didn’t like the taste / texture with brown rice flour as much, but it might work with you.

        Reply
    5. Megan on November 14, 2021 10:14 am

      How does this do with oat milk? I’ve never worked with it before, but it was substituted in my grocery order when I ordered cashew milk.

      Reply
      • Alisa Fleming on November 14, 2021 11:13 am

        I haven’t teste it with oat milk. That’s a finicky product – it could depend on the brand. And I would taste first to make sure it isn’t sweet at all.

        Reply
        • Megan on November 20, 2021 8:26 am

          I used Oatly brand from Walmart, and it turned out beautifully! No extra sweetness, just perfect smoothness and flavor.

          Reply
          • Alisa Fleming on November 20, 2021 9:21 am

            Fantastic! Thank you for sharing this Megan.

            Reply
        • Melissa Burch on November 23, 2021 3:21 pm

          Isn’t coconut milk sweet? Wasn’t that recommended above? Thanks

          Reply
          • Alisa Fleming on November 23, 2021 3:45 pm

            If using coconut, use unsweetened plain coconut milk beverage, not regular coconut milk in the can. No it isn’t sweet. I use the beverage often with roux-style recipes. Oat and rice milks can be sweet, even when unsweetened, due to the higher level of natural sugars. So make sure to taste test those types before using.

            Reply
      • Gabby on November 23, 2021 5:47 pm

        I also just made it with Chobani Oat Zero Sugar Plain and it came out amazing!

        Reply
        • Alisa Fleming on November 23, 2021 6:22 pm

          Wonderful! Thank you for sharing Gabby.

          Reply
    6. Ariel on October 30, 2021 6:45 am

      This was tasty! I used this recipe to cook cream of mushroom soup and was happy it still had great flavor and texture AND is non-dairy!

      I used more sliced fresh mushrooms (because I’m a huge shroom-lover), which I soaked in a couple of cups of mushroom broth to absorb even more mushrooms flavor like the canned (but less canny).

      I also added more garlic (1/4 teaspoon, minced) & a fair amount of chopped, fresh green onions.

      I’m just super impressed with this base recipe though and will definitely be making again! 💖

      Reply
      • Alisa Fleming on October 30, 2021 9:31 am

        Glad you enjoyed it Ariel, and thanks for sharing some of your modifications!

        Reply
      • Ashley Shea on November 24, 2021 3:18 pm

        My daughter has a gluten and lactose sensitivity and so I used lactose free milk instead. Was perfect! I used in 2 different recipes for Thanksgiving. Thanks sister!

        Reply
        • Alisa Fleming on November 25, 2021 9:16 am

          That’s so great Ashley! I’m glad it worked out well!!

          Reply
    7. Jennifer Jackson on October 17, 2021 2:19 pm

      So excited to try this! I’ve been (painfully) denying my dairy allergy for a while now, b/c I hate the thought of not being able to eat my favorite foods, especially around the holidays; but I just can’t do it any longer :/ I’m making a 4x batch of this this weekend, so I can freeze half, & finally make a cream of mushroom crock pot roast that won’t try to kill me 🙂

      Also, I saw another commenter’s post above about adapting it for cream of celery soup, which seems pretty straightforward; but I was wondering if there’s a way to make a cream of chicken version? My guess is that chicken bouillon would be the best bet, but not sure of ratios? Also powder or paste (like Better Than Bouillon)? And then wondering what spices//herbs to add for flavor. Would appreciate any thoughts or suggestions! Thanks so much for this recipe!

      Reply
      • Alisa Fleming on October 17, 2021 5:45 pm

        You can make it cream of chicken with chicken bouillon, I’ve tested it with the powder. It’s pretty good, but wasn’t my favorite version. I make a different cream of chicken for recipes with cashews. With this recipe, I would just add a bouillon cube. If you want to add additional herbs, it is up to you! And I would season with salt, to taste, since the bouillon adds a fair bit of salt.

        Reply
        • Anna on November 8, 2021 10:48 am

          Do you have a link for the recipe that you use for cream of chicken? I want to make a turkey noodle casserole with leftover thanksgiving turkey but haven’t found a version I am happy with.

          Reply
          • Alisa Fleming on November 8, 2021 11:21 am

            I don’t have it online yet – it is in the 2nd edition of Go Dairy Free: The Guide and Cookbook. If you have a copy, it’s in there! I hope to work on photos in the near future so I can share it online.

            Reply
    8. Christenna on January 3, 2021 5:23 pm

      I know it won’t be the same but I can’t have onions or garlic. Any other spice suggestions?

      Reply
      • Alisa Fleming on January 4, 2021 10:13 am

        I don’t have any good substitute ideas that would give you a similar taste, but that doesn’t mean you can’t play around with the flavor. As a couple commenters noted, mushroom powder and truffle oil can infuse some good flavor if you like the taste of mushrooms in particular. From there, I would just think about the taste of your dish and what flavors might go nicely. You can simply omit them if you want a simple creamy base or use any range of spices or herbs to give different flavors to your dish.

        Reply
      • Katie on March 15, 2021 7:30 am

        I experimented a few years ago with an IBS diet that prohibited onions and garlic, discovered a great substitute in asafoetida powder, available online and at many dedicated spice vendors. Tastes like a combination of onion and garlic powder.

        Reply
      • Ariel on October 30, 2021 6:51 am

        Dill, parsley, cilantro, basil, even cumin…I can think of quite a few other substitute herbs or spices that you can probably test out.

        Just make sure you keep the salt; that will at least keep it from being totally bland. Some pepper wouldn’t hurt either (which I used in my own version).

        Reply
    9. Robin on January 1, 2021 3:10 pm

      Do you have the old recipe you had using “Better than Milk” rice powder? I loved that recipe but can’t find it now.

      Reply
      • Alisa Fleming on January 1, 2021 5:30 pm

        Yes! It’s the “Instant” version and still up here -> https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-mushroom-soup

        Enjoy!

        Reply
    10. Tandy on December 25, 2020 7:40 am

      We don’t like the texture of mushrooms so I make it with 1/2 tbsp mushroom powder instead of canned mushrooms and it’s great!!

      Reply
      • Alisa Fleming on December 25, 2020 9:02 am

        That’s genius! Thank you for sharing this Tandy.

        Reply
      • Jillian on September 16, 2021 5:57 pm

        Thank you for this idea! I’m going to try that as well because we can’t handle the texture of mushrooms either, but like the flavor.

        Reply
    11. Kristin on December 24, 2020 11:44 am

      Umm, this is better than Campbell’s! My mom is lactose I tolerant and can’t remember the last time she had Green Bean Casserole so I decided to make it for her this Christmas (tomorrow). I used unsweetened almond milk because that’s all the store had when I went, and since we’re garlic lovers my pinch of garlic powder was probably more equivalent to a tablespoon…or so 🤭. I also chopped the mushroom stems and pieces into smaller chunks. This is by far the best condensed cream of mushroom I’ve ever tasted and will be using in my recipes to come. Thank you for sharing this bombshell!

      Reply
      • Alisa Fleming on December 25, 2020 9:03 am

        I am SO happy to hear this Kristin. And I always love it when people make recipe their own – never too much garlic, right? 🙂

        Reply
      • Lindsy on November 15, 2022 6:56 pm

        My son can’t have corn starch, can I just leave it out or do 3 tbsp flour instead?

        Reply
        • Alisa Fleming on November 15, 2022 8:29 pm

          Can he have another starch? Most starches should work okay – arrowroot, tapioca, or potato. It will be a little different with all flour – more like a roux style sauce.

          Reply
    12. Angel on December 14, 2020 10:06 am

      Can this recipe be made doubled or tripled and portioned for late user?

      Reply
      • Alisa Fleming on December 14, 2020 10:19 am

        I haven’t done this myself, but I don’t see why not.

        Reply
    13. Kathryn on December 9, 2020 5:45 am

      Can you store this for future use or does it need to be consumed immediately? If you can store it, what do you suggest and how long can it be stored?

      Reply
      • Kathryn on December 9, 2020 5:57 am

        My apologies! I just noticed I missed your storage instruction.

        Reply
    14. Diana on December 3, 2020 5:18 pm

      I am SO excited to find this recipe – I have had to avoid so many wonderful recipes since going dairy-free! Thank you so much!

      Reply
      • Alisa Fleming on December 3, 2020 5:31 pm

        Happy to help! I hope you enjoy it.

        Reply
        • Sarah Kraft on July 14, 2021 3:18 pm

          I love this recipe. I am gluten and dairy free so this is amazing!!!! Only way I will make it now. I tend to add a little more onion and garlic because GF flour can diminish the flavor. So I add a tad more to make sure that flavor is there. I also purée the mushrooms in the liquid so my kids won’t freak out over a mushroom lol. I’m currently making a cream of celery soup. Same recipe and then might tweak it it a little. I cook the celery first like I do fresh mushrooms. So excited to use this as a base recipe and for the condensed soups!!! Happy to make casseroles again 😊

          Reply
          • Alisa Fleming on July 14, 2021 3:59 pm

            That’s wonderful! So glad you are enjoying it Sarah.

            Reply
          • Kailene on October 5, 2021 3:46 pm

            I do this too with the mushrooms! It’s an awesome suggestion!

            Reply
    15. Theo on November 25, 2020 12:41 pm

      Would soy milk work for this, or would the natural protein split the emulsion? Thanks!

      Reply
      • Alisa Fleming on November 25, 2020 1:18 pm

        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.

        Reply
        • Theo on November 26, 2020 5:39 am

          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!

          Reply
          • Brittany Diane Daniels on December 27, 2021 3:49 pm

            Theo Your wife may want to try Ripple pea milk instead of soy milk since most soy milks are made from gmo soybeans unless it is stated or is organic.

            Reply
    16. Deborah Jensen on November 24, 2020 5:03 pm

      Has anybody tried the cream of mushroom soup

      Reply
      • Alisa Fleming on November 24, 2020 5:39 pm

        It’s delicious 🙂 Very silky and lightly creamy with good flavor. We’ve prepared it several times.

        Reply
        • Nekolla Lindsey on November 25, 2020 5:20 pm

          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! ❤️

          Reply
    17. Chloe on November 3, 2020 12:54 pm

      Will this recipe still work if you don’t use mushrooms

      Reply
      • Alisa Fleming on November 3, 2020 1:56 pm

        Yes! It just won’t be mushroom soup then 🙂

        Reply
    18. Stacey Gokool on October 22, 2020 7:45 pm

      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!

      Reply
      • Alisa Fleming on October 22, 2020 9:51 pm

        That’s wonderful! I’m so glad your favorite meal worked out well!

        Reply
      • Jennifer Coppoc Anshutz on November 20, 2020 7:15 am

        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?

        Reply
        • Alisa Fleming on November 20, 2020 9:44 am

          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.

          Reply
    19. Masi on October 5, 2020 10:42 am

      Can you use coconut flour instead of all purpose or rice flour?

      Reply
      • Alisa Fleming on October 5, 2020 11:30 am

        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?

        Reply
    20. Jenny on September 6, 2020 9:39 am

      Really nice recipe, used it for a pie made with vegan chicken style pieces

      Reply
      • Alisa Fleming on September 6, 2020 9:45 am

        Awesome! Glad it worked out well for you Jenny and thanks for the feedback.

        Reply
        • Barb on October 24, 2020 9:02 pm

          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!

          Reply
          • Alisa Fleming on October 25, 2020 10:56 am

            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.

            Reply
          • Vicki on February 27, 2022 6:10 am

            Barb, I don’t know the exact details, but I know that coconut flour absorbs a LOT more liquid than other (regular and gluten-free) flours. If you have enough milk on hand, I’d just experiment without the mushrooms to get the texture right. I would try about 1/4 of the amount of flour listed. So, to replace the flour and cornstarch, use 1/4 of 3 tbsp =2-1/4 tsp of coconut flour. Depending on the consistency of what you get, you could then try the entire recipe with any tweaks to make it a tiny bit thicker or thinner.

            Reply
        • Alison Hochbaum on November 24, 2022 4:37 pm

          This recipe is delicious and perfect for a kosher meal since meat or poultry cannot be eaten at the same time as dairy. Now we can have green bean casserole with our turkey. Thank you for sharing this recipe.

          Reply
          • Alisa Fleming on November 25, 2022 10:24 am

            Glad you enjoyed it Alison!

            Reply
    Newer Comments →

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Over 50 Dairy-Free Valentine's Day Treats you can Buy at the Store with Allergen Notes and Vegan Options!

    50 Dairy-Free Valentine’s Day Treats you can Buy at the Store

    Dairy-Free Valentine's Day Recipes by the Dozen: Breakfast in Bed, Romantic Meals & Sweet Treats with many gluten-free, vegan options.

    Dairy-Free Valentine’s Day Recipes by the Dozen

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.