This post may contain affiliate links. Please read my privacy policy.
Dairy-Free Cream of Mushroom - easy and lighter cream of mushroom recipe using Silk Almond Milk. 100% dairy-free, gluten-free and plant-based.
Fall is finally here in Southern California, which means that it’s time I make soups for my family. I love soups; as the temperature dips, nothing warms me up like a good bowl of hearty soups, such as cream of mushroom.
While I love regular cream-based, rich, thick, and heavy cream of mushroom, I developed this dairy-free recipe today.
I love trying out new ingredients and change things up a bit in the kitchen; in this case, I challenged myself to create delicious meat-and dairy-free versions of our favorite fall recipes.
This recipe is great for toddlers who are lactose-intolerant. I used Silk’s Almond Milk instead of heavy cream.
The nutty taste in the almond milk pairs perfectly well with the mushroom and vegetable stock. This recipe is also completely plant-based.
If you or your little ones have special dietary needs, this is a good recipe you should try this season.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Frequently Asked Questions
This recipe is 250 calories per serving.
What To Serve With Dairy Free Cream Of Mushroom
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Dairy-Free Cream of Mushroom
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 8 oz (230g) white button mushrooms, sliced
- 1 cup vegetable stock
- 1 cup silk almond milk, unsweetened
- 1/8 teaspoon salt
- 3 dashes ground black pepper
Instructions
- Heat a small saucepan over medium heat. Add the olive oil and sauté the garlic and shallot until slightly browned. Add the mushrooms and sauté until cooked. Set aside half of the mushrooms.
- Add the vegetable stock and Silk Almond Milk to the saucepan. Turn the heat to low and let it simmer. Once the soup thickens, remove the saucepan from the heat and use an immersion blender to blend the soup until smooth.
- Add the reserved mushrooms to the soup and continue to simmer for a few minutes. Season with salt and black pepper, stirring to combine well. Remove from heat and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would change the recipe slightly to avoid the oil floating on top of the soup and help thicken amd give a nice creamy texture. Simply add an equal amount of flour (wheat, corn, rice, etc) to the amount of oil added, at the end of the sauteing of the mushrooms (after removing half like instructed) to create a roux, slightly brown the roux, and then add the liquids. It will not only add thickening and creaminess, but it absorbs the oil so that it doesn’t float on top of the liquids ?
Hi what can I substitute with almond milk?
Just use full milk or heavy cream.
In Malaysia, where can we get almond milk?
After the soup has cooled down, will be it still taste as good if I store it in the fridge for next day’s consumption?
I think so.
Haha, Fall has been here and is almost leaving in the Western New York area (Niagara Falls). It’s almost snowing! SO we love our soup. And I’m definitely a mushroom guy. Those those earthy, dirt like veggies. They are so tasty. Never made a soup like this before! And it’s plant based so the wife will be happy.
Hi Tom, yes the almond milk pairs so well with the mushrooms!