Does anybody have a vegan recipe to replace a can of cream of mushroom soup?

Answer 1

Just a thought...

You might try creaming soft (silken) tofu in the vegetable broth with an immersion blender to make a nice, creamy base for your soup...

With a flavorful mushroom (portabella, shiitake), the difference could be pretty minimal.

Best wishes!

Answer 2

Make believe you are from the South (because if you really were, you would never have to ask this question!) and use it any time you need to add some creaminess to something, add some moisture, or bind things together. Here are some ways I use the stuff. 1. Crockpot roast - put it on top of the roast (or whatever meat you have in the crockpot) and when done, you've got a tasty gravy 2. Mix with a package of cornbread stuffing mix, some shredded cheese, some cubed zucchini or yellow squash, some diced onion. Bake for a great squash casserole. 3. Add to your basic meatloaf recipe. 4. ranebo10 has the right idea for making anything you want with the proper proportions of ingredients.

Answer 3

Will this help?

Fry some mushrooms,onions and garlic which have been finely chopped until golden brown. Then add some flour to the mixture to form a thick paste.

Then slowly add soya milk until the sauce is the required consistency.

Answer 4

The problem is the cream?
Make a bechamel sauce and mix it with cooked mushrooms!
for 2 cups of sauce
4 teaspoons of margarine
3 ½ teaspoons of flour
2 cups of milk or soya milk
Salt and pepper
In a medium pot, melt the margarine, attach the flour and make a paste using a wooden spoon. Spill the milk slowly, moving constantly, till it boils. Add the spices, and thats it. If you cant use milk try with soya milk, perhaps you like it.
good luck!
i'm from argentina! bye!

Answer 5

You can use arrow root as a substitute... it is a thickner.