Dairy Free Cream of Mushroom Soup – a delicious and creamy soup all on its own and perfect for your holiday recipes!
This post is sponsored by Califia Farms®, but the opinions are my own.
Finally the Dairy Free Cream of Mushroom Soup recipe you have been looking for!
I have been wanting to get this recipe up on the blog for about a year now – I developed it last Thanksgiving and did a photo shoot, but I wasn’t happy with how the photos turned out and didn’t have a chance to re-shoot it! So here it is!
There seem to be SO many holiday recipes out there that call for Cream of Mushroom Soup and, of course, I could never find one that was dairy-free! Or, if I did, it didn’t taste very good or had a bunch of weird ingredients in it. So, naturally, I decided to make my own!
The creaminess comes from the coconut milk, the Califia unsweetened almond milk (my go-to dairy-replacement) and some flour! I will definitely make again to test out if gluten-free flour works as well and will update the post with the results!! I knew that all-purpose flour would definitely work so that is where I started!
I can’t wait for you guys to try this one out and for you use it in all your holiday recipes!!!
A dairy-free version of your favorite Cream of Mushroom Soup (with Whole30/paleo versions)!
- 5 Tablespoons of vegan butter* (use ghee for Whole30 version – see notes)
- 1/2 cup minced yellow onion
- 8–12 oz sliced mushrooms
- 1 Tablespoon fresh thyme
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/4 cup + 1 Tablespoon all purpose flour (sub 1 1/2 Tablespoons arrowroot powder for Whole30)
- 3 cup chicken broth (vegetable would work too)
- 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
- 1/4 cup Califia unsweetened almond milk
- (Note: if you want the soup extra-creamy, simply reduce the amount of broth you use by 1/2 cup).
- In medium/large sauce pan melt 3 Tablespoons ghee and add onion.
- Cook on medium, stirring constantly, until they reduce.
- Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. (add additional ghee, as needed to ensure pan doesn’t dry out – I added a couple extra Tablespoons – kind of depends how big your mushrooms are and how long they need to cook down, They will absorb the ghee pretty quickly))
- Add a pinch of salt and the thyme.
- Add remaining 2 Tablespoons of butter/ghee and let melt.
- Add flour and stir to fully combine.
- Add broth, 1/2 cup at a time, stirring after each pour.
- Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
- After 10 minutes, add coconut milk and almond milk.
- Stir to combine.
- Taste and add additional salt, pepper or thyme – as desired.
- Feel free to garnish with additional sautéed mushrooms and thyme.
- Let cool and it will continue to thicken.
- Maximum Thickness: if using in another recipe (like green bean casserole), allow soup to fully cool so that it reaches maximum thickness. If you don’t allow it to cool you may feel it isn’t thick enough for the recipe).
- Extra-Creamy: if you want the soup extra-creamy, simply reduce the amount of broth you use by 1/2 cup).
- Dairy-Free: to make dairy-free use vegan butter or coconut oil
- Whole30/Paleo: if you are just looking for a Whole30/Paleo option I would use ghee instead of vegan butter and use arrowroot instead of all-purpose flour
Keywords: dairy free cream of mushroom soup
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