Sarah Brown
Cream of mushroom soup is a versatile dish that can be used as a base for casseroles, sauces, or enjoyed as a comforting bowl of soup. While traditionally made with dairy, there are many recipes for dairy-free and vegan alternatives. These recipes typically use plant-based milk, such as almond, soy, oat, or coconut milk, and thickeners like cornstarch or arrowroot powder to create a creamy texture. With the increasing popularity of plant-based diets and dietary restrictions, dairy-free cream of mushroom soup has become a sought-after option, with various recipes and store-bought options available.
| Characteristics | Values |
|---|---|
| Dairy-free | Yes |
| Vegan | Yes |
| Gluten-free | Yes |
| Ingredients | Mushrooms, milk, flour, starch, oil, salt, onion powder, garlic powder, baby bella mushrooms, olive oil, sea salt, black pepper, garlic, soy milk, almond milk, onion powder, cornstarch, bouillon, sage, thyme, parsley, garlic powder, pepper, coconut milk, avocado oil, baby bella mushrooms, chicken broth, beef broth |
| Preparation | Sauteing, boiling, blending |
| Taste | Savory, earthy, creamy, rich, smooth |
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What You'll Learn
Cream of mushroom soup can be made dairy-free
Cream of mushroom soup is a popular dish, but it often contains dairy, which can be unsuitable for those with dietary restrictions or allergies. However, it is possible to make a delicious and creamy dairy-free version at home. This recipe is perfect for those who are dairy-free, vegan, or simply looking for a healthier alternative.
The key to a good cream of mushroom soup is achieving a rich, creamy texture and an earthy, savory flavor. To replace the dairy, you can use plant-based milk alternatives such as almond milk, soy milk, cashew milk, coconut milk, or oat milk. These milk alternatives provide a creamy base without overpowering the mushrooms.
Thickening agents such as cornstarch, arrowroot powder, or flour are also essential to creating a creamy consistency. Cornstarch is a popular choice as it thickens the soup effectively without affecting the flavor or clouding the sauce. For a gluten-free option, arrowroot powder can be used instead of flour.
The type of mushroom you choose will also impact the flavor and texture of the soup. Baby bella mushrooms or shiitake mushrooms have a firmer texture and a deeper, earthier flavor than white button mushrooms. Sautéing or frying the mushrooms until they are golden brown will add a rich, intense flavor to the soup.
Additionally, you can enhance the soup's flavor by adding ingredients such as garlic, onion, thyme, parsley, and black pepper. A splash of soy sauce can also boost the umami flavor.
By substituting dairy milk with plant-based alternatives and using thickening agents, you can easily make a dairy-free cream of mushroom soup that is just as creamy and flavorful as the traditional version. This recipe is versatile and can be tailored to your taste preferences and dietary needs.
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It can be made with almond milk, oat milk, or coconut milk
Cream of mushroom soup is a versatile dish that can be made dairy-free. It can be made with almond milk, oat milk, or coconut milk, and is a simple, tasty, and lactose-free alternative to traditional cream of mushroom soup.
For those who are lactose intolerant or follow a dairy-free diet, this recipe is a great option. It can be used as a 1:1 substitute for traditional cream of mushroom soup in any recipe. The process is straightforward: simply blend a milk alternative with flour, starch, oil, salt, onion powder, and garlic powder. This forms the base of the soup, which is then cooked with mushrooms.
Oat milk is a popular choice for this recipe, as it is inexpensive and easy to make. It can be seasoned with ingredients like Dijon mustard, garlic, and white wine vinegar. This recipe is also gluten-free if gluten-free oatmeal is used.
Coconut milk is another option, creating a creamy and silky texture. The recipe involves sautéing mushrooms and garlic, then stirring in coconut milk and spices like thyme, oregano, salt, and pepper. Nutritional yeast can also be added for extra flavour.
Almond milk is another milk alternative that can be used in this recipe, providing a nutty flavour.
These recipes are versatile, allowing for adjustments to suit individual tastes. They are also cost-effective, as they can be made with affordable ingredients that are typically found in most pantries.
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It can be used as a substitute in casseroles and other recipes
Cream of mushroom soup is a versatile ingredient that can be used as a substitute in casseroles and other recipes. It can add a silky, smooth, and velvety texture to dishes, making them more indulgent and decadent. The soup's thick and creamy consistency makes it ideal for creating rich sauces or gravies.
For those who follow a vegan or dairy-free diet, cream of mushroom soup can be easily made at home using plant-based milk alternatives such as soy milk, almond milk, oat milk, or cashew milk. Cornstarch or arrowroot powder is typically used as a thickening agent to achieve the desired creamy consistency. This dairy-free version can be used as a 1:1 substitute in any recipe that calls for cream of mushroom soup.
Cream of mushroom soup is commonly used as a base for casseroles, such as the popular green bean casserole. It can be paired with various ingredients, including chicken, beef, tuna, or vegetables, to create a hearty and flavorful dish. The soup helps to bind the ingredients together and adds a creamy texture to the casserole.
In addition to casseroles, cream of mushroom soup can be used in a variety of recipes. It can be added to pasta dishes, such as tuna noodle casserole or beef stroganoff, to create a rich and indulgent sauce. The soup can also be used as a base for soups, adding depth of flavor and a creamy texture. For a quick and easy meal, the soup can be paired with crusty bread, fresh salads, or roasted vegetables.
When using cream of mushroom soup as a substitute in recipes, it is important to consider the flavor and texture it will contribute to the dish. The soup can be adjusted by adding spices, herbs, or additional vegetables to enhance its flavor and create a unique profile for the final dish. Whether used in casseroles, pasta dishes, or as a base for soups, cream of mushroom soup is a versatile ingredient that can add a creamy and indulgent touch to any recipe.
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It can be made vegan, gluten-free, and dairy-free
Cream of mushroom soup is a versatile dish that can be made vegan, gluten-free, and dairy-free. It is a popular choice for those with dietary restrictions, as it can be enjoyed as a comforting bowl of soup or used as a base for casseroles and other recipes.
Traditionally, cream of mushroom soup is made with dairy milk, which is not suitable for those following a vegan or dairy-free diet. However, it is possible to make a delicious and creamy vegan and dairy-free version by using plant-based milk alternatives. Almond milk, soy milk, oat milk, cashew milk, coconut milk, and other plant-based milk options can be used as a 1:1 substitute for dairy milk in the recipe, creating a creamy and satisfying soup.
To make a vegan and dairy-free cream of mushroom soup, start by sautéing onions and garlic in a pan with some oil. Avocado oil is a popular choice due to its high smoke point and neutral flavor, but any cooking oil can be used. Next, add the mushrooms and continue to sauté until they are cooked to your desired level of browning. For a milder mushroom flavor, use 8-12 ounces of mushrooms, and consider omitting any mushroom powder or umami seasoning. For a deeper, richer flavor, allow the mushrooms to cook until they are a dark golden brown.
Once the mushrooms are cooked, add a thickening agent such as cornstarch, arrowroot powder, or flour to create a creamy consistency. Cornstarch will result in a smoother and thicker soup than flour, and arrowroot powder will help to keep the sauce clear and cloud-free. Add your chosen plant-based milk, along with any seasonings such as salt, pepper, thyme, or parsley. For a hint of spice, include a dash of red pepper flakes or hot sauce. Continue to cook the soup over medium heat, whisking often, until it reaches your desired consistency.
This vegan and dairy-free cream of mushroom soup can be enjoyed as a standalone dish, paired with crusty bread, fresh salads, or roasted vegetables. It can also be used as a condensed soup in casseroles, such as green bean casserole, or as a base for other recipes like gravy or bechamel sauce.
By making a few simple substitutions, it is easy to create a vegan, gluten-free, and dairy-free version of the classic cream of mushroom soup that is flavorful, creamy, and satisfying.
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It can be thickened with cornstarch, arrowroot powder, or flour
Cream of mushroom soup can be made dairy-free and vegan by substituting dairy milk with almond milk, oat milk, cashew milk, or soy milk. To thicken the soup, cornstarch, arrowroot powder, or flour can be used. Cornstarch is a fine powder grain starch made from the endosperm of corn grain. It is a flavourless thickening agent that does not alter the taste of the dish. It is ideal for thickening sauces, soups, and long-simmering stews. To use cornstarch as a thickening agent, make a slurry with cold water before adding it to the soup. For each cup of soup, combine one tablespoon of cornstarch with one tablespoon of cold water. Then, stir the mixture into the soup and let it cook for about two to three minutes to thicken.
Arrowroot powder, also called arrowroot starch or arrowroot flour, is made from the arrowroot plant. It is a gluten-free alternative to flour and cornstarch and is flavourless and odourless. It is ideal for thickening gravies, pies, and other dishes with acidic ingredients. To use arrowroot powder as a thickening agent, whisk one teaspoon of arrowroot powder with two teaspoons of cold water. Then, pour the mixture into the soup and cook over medium heat for about two minutes.
All-purpose flour can also be used to thicken the soup. A classic way to thicken soup is to make a roux, which is a mixture of flour and fat, such as butter or oil, cooked together and blended until smooth. Another method is to make a beurre manié, which is a paste made by mixing flour with soft butter. The paste is then stirred into the soup while it is simmering.
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Frequently asked questions
No, traditional cream of mushroom soup is not dairy-free as it contains milk. However, there are many dairy-free alternatives that use plant-based milk.
Soy milk, almond milk, cashew milk, coconut milk, and oat milk can all be used as dairy-free alternatives in cream of mushroom soup.
In addition to plant-based milk, you will need mushrooms, onion, garlic, oil, salt, and cornstarch or flour to thicken the soup.
Sauté the onions and garlic in oil, then add the mushrooms and other seasonings. Mix plant-based milk with cornstarch or flour to thicken, then add to the pan and stir.
There are several recipes available online, including on Go Dairy Free, The Foodie Eats, Taste of Home, Very Veganish, and The Roasted Root.
