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.
For More Essential Everyday Recipes, Get Go Dairy Free!
90 Comments
Wowza! This worked great for green bean casserole. My husband is the one with the dairy allergy but it’s so good I’m using this for everyone. One casserole equals a time saver for me. The only change I made was after it was cooked I gave it a couple quick pulses in the food processor to chop the mushrooms up a little bit.
Brilliant idea with the mushrooms Deb. Happy it worked out well for you!
Oh also, is this freezable for a make ahead option or will it separate? Thanks!
I’m not a big fan of freezing and reheating sauces with cornstarch in them. They don’t tend to reheat as well. But if you’re freezing it in something, like a casserole, I think it will be okay. If you do want to make it ahead a couple of days, it should keep fine in the refrigerator. Just make sure it is 100% cool before covering. Starch can break down a soup or sauce if covered while still warm.
Hello! We are newly dairy free so I’m going to try this for Thanksgiving! Can you substitute tapioca flour for the cornstarch? Seems like it would work but curious if anyone has tried it, or what you would suggest? Thanks!
Tapioca starch / flour should work just fine. It’s lighter than cornstarch and doesn’t thicken in quite the same way. So I prefer cornstarch or arrowroot starch. But it should still work!
I’m thrilled to have found your recipe! As the only vegan in my family I haven’t had broccoli casserole in years, soooo looking forward to making this for Thanksgiving dinner. Wondering about substituting chickpea flower? We have two people who don’t do gluten
Hmm, I haven’t tested it with chickpea flour, so I don’t want to make any guarantees. It should thicken well, but bean flour is its own creature. I would test it in advance to make sure the test and texture are to your liking before using it in the casserole. It’s quite quick to whip up, and worth testing I think! I also have this condensed cream of chicken recipe (can be made vegan and used in this recipe) that’s naturally dairy-free, which you might like to try -> https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-chicken-soup
This was perfect for a chicken & rice casserole with mushrooms that calls for cream of mushroom soup. Some in our family have intolerance so this worked great! I will try it in green bean casserole at Thanksgiving as well. Thanks so much for this recipe!
That’s great! Thank you for your feedback Karen.
Can you buy it canned already!
Haha, not yet!
Just wondering what dairy free milk you use to make it taste like campbell’s? You mention several different types but which one gives the better flavour?
So sorry for my delay Cheryl, I missed this question. I typically use unsweetened plain coconut milk beverage for most of my testing. It doesn’t have a pronounced coconut flavor, it cooks well, and it’s richer. I also like cashew milk in this recipe. I’m not a big fan of almond milk in savory sauces, but many people are, and I know many people use almond milk in this recipe. I don’t personally recommend oat milk – it’s often too sweet and has more of a grainy flavor – but I know it’s popular. I’ve had some people say they use the more neutral tasting milks, like pea milk and brands like NotMilk, with good success. I hope that helps!
Fantastic recipe!! I have tried many but this one is the fastest, easiest and yummiest!! I used oat milk and fresh mushrooms. I didn’t sauté or soak them at all but what I did do (because my kids would freak if they knew that mushrooms were in it) is I put them directly into my blender with the liquid then cooked it on the stove. Came out perfect!! Definitely a keeper!!
That’s great! Glad it worked so well for you Erin.
My daughter’s lactose intolerance has gotten worse and she can’t tolerate dairy. But she misses my enchiladas, which contain canned cream of mushroom. Thank you so much for providing a recipe that still allows her to safely enjoy mama’s enchiladas!
So happy that I can help!!
I’m away from home and stores here don’t have rice flour. Can I use a 1for1 gluten free flour? Or almond flour? What is the best substitute for the rice flour —it can have nuts.
Since you can have nuts, the best substitute in my opinion would be freshly ground cashews. Grind them in a spice grinder into a powder and blend well into the liquid. But you might need more – like 1/4 cup. For ease, a gluten-free flour blend might work, but it really varies by brand, which is why I tested with a single flour instead. The combination of flours, starches, and gums can all have different effect on recipes. Almond flour doesn’t usually thicken quite as well as freshly ground nuts, and I don’t personally like the flavor of almond in many savory dishes, but it could work in the right amounts.
Thank you for this phenomenal recipe and thank you for posting it online! I have your cookbook but not with me at the moment, and I was so relieved to find this. 🙂 Thank you!!
That’s so great!! Thank you for sharing this Oksana.