This Vegan Cream of Mushroom Soup from The Kitchen Girl is a healthy, great tasting alternative for the not-so-healthy original version. I have to admit that having tried various other “cream of” recipes, I was a bit skeptical when I first tried this one because while the others were fine, I can’t really say they were a true substitute. This one is! In fact, it tastes so good that I tend to go back for spoonful after spoonful as I’m “testing” to make sure I’ve got it right. The consistency is also exactly what you’re looking for in recipes that call for cream of mushroom soup. This has definitely become a “go to” recipe for me. The nice thing too is that you can make it ahead of when you need it so that you’re not making it all from scratch at the same time.
Note: I substitute Rice/Quinoa milk for the almond milk.