Non-Dairy Cream of Mushroom Soup Substitute

Total Time
Prep 2 mins
Cook 4 mins

After following the ongoing debate over canned soups- I realized that I couldn't comment because I have never made any casserole type dishes involving cream of mushroom soup because they are all dairy and for religious reasons, we don't mix meat and milk. So I created this substitute, which is really authentic... I will weigh in on the debate after tonight's dinner!

Ingredients Nutrition

  • 1 tablespoon pareve dairy-free margarine
  • 14 cup chopped mushroom
  • 1 tablespoon minced onion
  • 3 tablespoons pareve dairy-free margarine
  • 3 tablespoons flour
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 14 cups soymilk, heated


  1. Melt 1 tbsp margarine and sauté vegetables lightly.
  2. Remove from pan.
  3. Melt 3 tbsp margarine.
  4. Whisk in 3 tbsp flour and seasonings.
  5. Cook for about one minute, stirring frequently.
  6. Slowly add hot soy milk, stirring with a whisk to prevent lumps.
  7. Add vegetables back in.
  8. Cook until thick, stirring constantly.


Most Helpful

Excellent! I used this as a vegan cream of mushroom soup for green bean casserole, and let me tell ya, this is da' bomb! Very delicious indeed, and was so perfect in all ways. I used *Silk* organic unsweetened milk. Thickened perfectly, and was so delicious, people were hoping I made extra soup. No. Sad faces abounded. Thank you! Made for Thanksgiving 2009

Andi of Longmeadow Farm November 24, 2009

My son is allergic to dairy and soy - what a great recipe this is! I used shortening instead of margarine because it's hard to find a completely dairy-free one in my area. Rice milk worked well, although I used some corn starch in place of one of the T of flour, because I thought that might thicken the thin rice milk better. It did thicken it - no idea if it would have been OK anyway. I doubled the mushrooms and onions and added a very finely minced spicy pepper. It was so good we were tempted to just eat it straight, but I did forge ahead and put it in the tuna casserole. It was actually the best tuna casserole ever. I think we'll keep using this even if he outgrows his allergy!

cathianne September 24, 2009

Fantastic! Used it for a chicken and stuffing casserole. I used about 1/4 cup more milk though so I'd have enough and it still came out tasting great!

diigood November 22, 2012

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