Do you have a favorite cream of mushroom recipe? This healthier version of the classic can is available. This version contains easily recognizable ingredients, and it is vegetarian as well as gluten-free. We are in love.

You can use it like the canned version but with more flavor! You can make your green beans casserole in just one pot and nine ingredients. We’ll show you exactly how to make it!

How to make vegan, gluten-free cream of mushroom soup

Can we share something? You’ve probably made our Vegan green bean casserole. It’s a favorite of many! You may not even know that you made cream of mushroom soup.

Start by sautéing shallots or onions in oil. Add chopped mushrooms, and cook until most moisture is gone. Then, add black pepper, garlic, and salt.

It’s time to make SOUP with the delicious base! Use flour to thicken the soup (we used our 1:1 gluten-free blend), mushroom stock (or veggie broth), and milk without dairy.


  • 2 Tbsp olive oil (DIVIDED)
  • Finely dice one large shallot (1 large shallot yields about 3/4 cup or 120g // or substitute white or yellow onions)
  • 1 1/2 cups of roughly chopped mushrooms (white button or cremini // 4 oz yields 1 1/2 cups)
  • Two cloves garlic, minced
  • 1 tsp of sea salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp 1:1 Gluten-Free Blend* (or All-Purpose if you are not gluten-free).
  • Substitute vegetable stock for 1 cup of mushroom stock or broth
  • Use 3/4 cup plain unsweetened almond milk or another neutral dairy-free milk.
  • One tiny pinch of nutmeg ( optional ).


  • Heat 1 Tbsp (15ml) of oil in a large saucepan over medium heat. Add the diced shallots and cook for 5 minutes on medium heat, stirring every so often, until translucent.
  • Add the remaining 1 Tbsp of oil (15 ml). Cook the mushrooms, stirring them occasionally, until most of the moisture has been lost — approximately 6-7 minutes. Continue cooking for another 1-2 minutes, adding garlic, pepper, and salt.
  • The mushrooms should be coated evenly with the gluten-free flour. Stir continuously as you slowly add the dairy-free milk and mushroom broth (or stock) to the mushroom mix. Stir in the optional nutmeg and continue to cook the mixture for another 2-3 minutes.
  • Use in casseroles, pasta, or any recipe that calls for cream of mushroom soup in a can. Store in an airtight jar in the fridge for 3-4 days. Use it in casseroles or pasta, as well as any other recipe that calls for canned cream of mushroom soup. If you need to loosen the soup, add more milk when ready to serve.

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