Dairy Free Condensed Cream of Mushroom Soup

Gluten Free Dairy Free Condensed Cream of Mushroom Soup means you can have first, seconds and thirds of that favorite cream soup-based casserole.


Gluten Free Dairy Free Condensed Cream of Mushroom Soup: Looking for a gluten free and dairy free replacement for Campbell's Condensed Cream of Mushroom Soup? This one's got you covered.

Who doesn’t secretly love the humble casserole? How many of us would even go as far as to call casseroles comfort food in the truest sense.

Maybe it was your grandmother’s Chicken and Rice Casserole or your mom’s potato chip-topped Tuna Casserole that had you back for seconds every time. Whatever the combination of starch, veggies and meat, at the heart of most post World War II casseroles is Campbell’s Condensed Cream Soups. The stuff’s pretty much like magic in a can, transforming everyday ingredients into culinary masterpieces—or close at least.

Alas, when half your family is gluten free and dairy free, condensed cream soups are not even remotely an option. Yes, convenience goes out the window and you have to roll up your sleeves and make the stuff—from scratch.

But you know what? Making condensed cream soup from scratch is fine by me.

Have you ever inspected a can of Campbell’s Condensed Cream Soup? Yeah, I’ll pass on monosodium glutamate, modified food starch, four different vegetable oils and of course the “flavoring”—not to mention the milk and the wheat. Even if I didn’t have to cook gluten free and dairy free, I’d steer clear of the stuff.

Thankfully today we have access to so many healthy alternative ingredients that make recipe hacks and adaptations a breeze. Think a plethora of gluten free flours and plant-based “dairy” products. We live in great times folks!

This Thanksgiving I wanted to take my green bean casserole to the next level. It had always missed the mark on creaminess and so I thought about what I could add that would yield the creaminess I was looking for.

No gluten? No dairy? No worries. This Gluten Free Dairy Free Green Bean Casserole has got you covered.

Kite Hill Plain Cream Cheese Style Spread is what came to mind. I first used this almond-based cheese on a Candied Bacon Pizza—holy pizzaness Batman! Sure enough, the addition of the slightly salty, super-creamy Kite Hill Cream Cheese delivered. Here is that new and improved Gluten Free Dairy Free Green Bean Casserole recipe.
Gluten Free Dairy Free Condensed Cream of Mushroom SoupThis recipe for Gluten Free Dairy Free Condensed Cream of Mushroom Soup makes a little of over 3 cups or the equivalent of about 2 1/2 cans. What I don’t use I pour into 8-ounce jars and freeze. When I need Gluten Free Dairy Free Condensed Cream of Mushroom Soup I just pull the jar out of the freeze and thaw.Gluten Free Dairy Free Condensed Cream of Mushroom Soup: Looking for a gluten free and dairy free replacement for Campbell's Condensed Cream of Mushroom Soup? This one's got you covered.

If you’re interested in a nut-free Gluten Free Dairy Free Condensed Cream of Mushroom Soup, pick up a copy of my cookbook Everyday Classics. In it I also offer up back pocket recipes for Condensed Cream of Celery and Condensed Cream of Chicken soups.

Gluten Free Dairy Free Condensed Cream of Mushroom Soup: Looking for a gluten free and dairy free replacement for Campbell's Condensed Cream of Mushroom Soup? This one's got you covered.

Dairy Free Condensed Cream of Mushroom Soup

Serves: 3.25 cups Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


16 ounces crimini or baby bella mushrooms , roughly chopped (see notes)
1/2 cup + 1 cup water
1 tub Kite Hill Plain Cream Cheese Style Spread
1 tablespoon gluten free soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup medium heat oil
1/3 cup all-purpose gluten free flour


In a large saucepan over medium heat sweat mushrooms in 1/2 cup water until tender.
Transfer to blender container along with cream cheese style spread, soy sauce, salt, pepper and 1 cup water. Blend. Pulse until almost combined. (I prefer my soup with some bits of mushroom, blend to your preference)
Heat oil in saucepan over medium heat. Whisk in flour and cook 1-2 minutes until mixture begins to thicken and bubble.
Whisk in blended mushroom mixture. Whisk until smooth and simmer 2-3 minutes or until smooth and thick. Remove from heat.
Use immediately or store in tightly covered container in refrigerator and use within 5 days or freeze for up to 3 months.


Crimini mushrooms yield a whiter soup, but I opt for baby bella as I think the flavor is better. Your choice.

Gluten Free Dairy Free Condensed Cream of Mushroom Soup: Looking for a gluten free and dairy free replacement for Campbell's Condensed Cream of Mushroom Soup? This one's got you covered.

More Good Stuff


Susie @ SuzLyfe November 21, 2016 - 12:23 pm

What a great idea! This is probably even tastier than the traditional, because it is from scratch!

Alexa November 21, 2016 - 7:12 pm


Taylor Kiser November 21, 2016 - 6:51 pm

Love how easy it is to make this dairy free condensed cream of mushroom soup! Why bother with the canned stuff when you can make this from scratch so easily?! I’m also loving the fact that I can freeze this for future recipes!

Alexa November 21, 2016 - 7:11 pm

I love the art of cooking from scratch. Mindful cooking is where it’s at 🙂

Rebecca | NOURISHED. the blog November 22, 2016 - 5:54 am

Mushroom soup is one of my favourites. I’ve never really liked the stuff in the can for all the extra junk they put in there but I can definitely get behind this version! Love that it’s freezer friendly as well!

Chrissa - Physical Kitchness November 22, 2016 - 8:21 am

THIS is epic. Do you know how many times I want to make a classic recipe but I don’t want to use the canned junk?! THANK YOU! Pinned for sure!

amanda -runtothefinish November 22, 2016 - 9:39 am

I didn’t even know this was possible!!! i haven’t made a number of my mom’s classic dishes because of the dairy in most cream, so cool!

Jenn November 22, 2016 - 12:12 pm

Oh, I love this so much!! Yes, I used to love those creamy casseroles. And no I would never buy that store bought stuff again! I usually just steer clear of those old favorites all together without trying to make them over, but now I totally will!

Elizabeth Shaw November 22, 2016 - 12:27 pm

Wow- I have to agree with Amanda, my mind is blown! I love that it looks just like a traditional mushroom soup but is suitable for all dietary types!

Sonali- The Foodie Physician November 22, 2016 - 2:01 pm

There are endless possibilities of what you can make with mushroom soup! And this is so much better than using the canned stuff! Thank you for sharing!

Alisa Fleming November 22, 2016 - 10:02 pm

How fun that you used cheese alternative in this. I’d never thought to do that. It does look so, so creamy.

Emily Kyle November 23, 2016 - 5:09 am

I absolutely love this recipe, this mushroom soup could be the base for so many delicious recipes! I wish I had found it sooner, it would be perfect for green bean casserole for Thanksgiving!

Sasha February 6, 2017 - 6:48 pm

Hello – what kind of oil works best in the recipe?

Thank you!

Alexa February 7, 2017 - 7:15 am

Hi Sasha,

I use avocado oil. Really any medium to high-heat oil that is mild in flavor will work fine. I hope that helps. 🙂

Angela November 11, 2017 - 8:18 am

How many ounces is the tub of Kite Hill spread? Thank you!

Alexa November 11, 2017 - 10:52 am

Angela … I believe they come in 8 ounce containers! Happy Cream of Mushroom Soup making 🙂

Erin November 19, 2017 - 4:38 pm

Holy moly. I just made this in prep for TG and it is SO good! It’s all I can do to not eat it since I need it for green bean casserole! I added one shallot and two cloves minced garlic to the initial mushroom saute, and used all-purpose glutenous flour as GF is not a concern for us. Do not skimp on the soy – makes the flavor really pop. I had not previously used Kite Hill but had heard good things about it and I will now be buying it on the regular! Thanks for sharing a recipe that my dairy-free self can cook and enjoy with family.

Alexa November 21, 2017 - 5:07 pm

Ha!! So happy you liked this recipe. And thank you for sharing your tweaks, it is ALWAYS helpful. Happy Thanksgiving to you and yours … and enjoy that Green Bean Casserole.

Patricia October 13, 2019 - 8:40 pm

Just found your site looking for egg free recipes. But, I have to be dairy free also. Wow, what a find. I have really been missing cream of mushroom soup as they all have dairy in them. I cannot wait to make this. I have a lot of green beans canned! Do you have a blog or send out recipes regularly? I would like to be on your mailing list but do not find a place to sign up.
Thank you again for this recipe.

Alexa May 4, 2020 - 11:03 am

Thank you Patricia! I burned out on blogging … though I have kept the site up for everyone’s benefit 🙂 Thank you for your very kind words!

vegan_apron October 26, 2019 - 5:02 pm

Made this recipe today and I am thrilled with the results! Vegan Broccoli n’ Rice Casserole is now in the oven thanks to this easy and delicious recipe! I also love that I can freeze the leftovers and use it in recipes later! Thank you for the wonderful recipe!

Pam Cooper November 18, 2019 - 5:40 pm

Would arrowroot or tapioca starch work instead of gluten free flour? I am AIP/grain free.

Alexa May 4, 2020 - 10:51 am

It may, but it will probably take on a different texture.

Anne November 19, 2020 - 6:47 pm

Excited to try this. I noticed that the Kite Hill spread had almonds. Can’t have wheat, eggs, dairy or almonds. Is there another dairy free cream cheese that is almond free that you would recommend? Thanks

Alexa March 17, 2021 - 11:26 am

Hi Anne, check out http://www.godairyfree.com. Alisa might have some good recommendations and recipes. Macadamia Ricotta might work: https://www.floandgrace.com/2012117caras-cravings-clean-eating-cocktail-party-html/


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