Vegan Cream of Mushroom

Every kitchen needs cream of mushroom at some point – this is the best vegan version!

Cream of mushroom can be used for SO many recipes to add a smooth, creamy texture and a fantastic flavor! I bet I could sit here for an hour and not run out of examples of dishes that use cream of mushroom… but I don’t think you want to see that (first on the list: my tater tot casserole)! Instead, I’ll just tell you how to make this. It’s very simple!

Ingredients:

• 2.5 cups water
• 8 oz mushrooms (chopped or sliced)
• 1/2 cup dry red lentils
• 1/3 cup raw unsalted cashews
• 2 tsp onion powder
• 1 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic salt

This recipe makes about 24 ounces, so get those mason jars ready!

Method:

• Add all the ingredients to a medium-sized saucepan and stir to combine. Bring to a boil, cover, lower heat, and let simmer for 10 minutes.

• Transfer the mixture to a high-powered blender. Pulse a few times, then slowly increase the speed until combined and smooth.

• Transfer into your mason jars and cover immediately. Let cool completely, then place in the fridge and let them rest for at least an hour before using.
• Use 8 ounces as a replacement in recipes calling for a can of cream of mushroom soup. (Try my tater tot casserole!) Enjoy!

Vegan Cream of Mushroom

Here is the solution for all your vegan casserole needs!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 3

Calories 212 kcal

Ingredients

  

1x2x3x

• 2.5 cups water
• 8 oz mushrooms chopped or sliced
• 1/2 cup dry red lentils
• 1/3 cup cashews raw, unsalted
• 2 tsp onion powder
• 1 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic salt

Instructions

 

• Add all the ingredients to a medium-sized saucepan and stir to combine. Bring to a boil, cover, lower heat, and let simmer for 10 minutes.
• Transfer the mixture into a high-powered blender. Pulse a few times, then slowly increase the speed until combined and smooth.
• This makes about 24 ounces, so transfer into your mason jars and cover immediately. Let cool completely, then place in the fridge and let them rest for at least an hour before using.
• Use 8 ounces as a replacement in recipes calling for a can of cream of mushroom soup. (Try my tater tot casserole!) Enjoy!

Nutrition

Calories: 212kcalCarbohydrates: 27gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 794mgPotassium: 657mgFiber: 11gSugar: 3gVitamin A: 14IUVitamin C: 3mgCalcium: 39mgIron: 4mg

Tried this recipe?Let us know how it was!