16 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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

1 person found this helpful. Was it helpful to you? [Yes] [No]
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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
diigood November 22, 2012

Perfect! I decided to go kosher myself a year ago, and while visiting my mom, realized that I couldn't eat tater tot casserole anymore (I have gluten-intolerance, so I can't use fake meat). Thank you for this!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TheInkling August 23, 2011

Oh, my goodness!! This was an amazing soup. I sub'd cornflour ( 1 1/2 Tbsps) for the reg. flour to make it gluten free and rice milk for the soy milk. No dairy, no gluten, no soy, but so yummm! Thanks for such a great post :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
MAMASARAH June 03, 2010

Thank you, thank you, thank you...one of the hardest parts about going kosher is the fact that we loved so many of the dishes that used the cream of mushroom soup...my kids and I were so happy with this substitute and you helped me convince my husband a little more that we can keep kosher and not give up the things we like. Thank you so much for posting this.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ilysse February 14, 2009

Don't forget to add the mushrooms back in at the end! Also, I used a bit less pepper. I also made a batch of this with a little extra soy milk to make a wonderful mushroom gravy!

0 people found this helpful. Was it helpful to you? [Yes] [No]
wendy December 29, 2008

Thank you! My father is on a low salt diet and lactose intolerant. I simply omitted the added salt and the end product was better than the canned version. I've already adapted by using celery and more onion to make a variety of cream of __ soups. Tonight we're having baked pork steaks in gravy using this soup recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
CAMom49 December 16, 2008

I can't tell you how excited I am to be able to eat a green bean casserole again!!! My green bean casserole tasted almost dead on like the dairy filled original! I did make a couple of changes - I add a little minced garlic in with the mushrooms and use onion powder instead of minced onion. I also use less soymilk - between 3/4 and 1 cup - it seems to be a more accurate consistency that way. Thanks a million!

0 people found this helpful. Was it helpful to you? [Yes] [No]
piranhabriana November 22, 2008
Non-Dairy Cream of Mushroom Soup Substitute