I really enjoy my brown butter cream of mushroom soup, but wondered if it might be possible to do it without the dairy and make a vegan version. It's not the same, but it totally works, and a great option if you can't do dairy for whatever reason.

Vegan Keto Dairy-Free Cream of Mushroom Soup Recipe



  1. Heat the vegan butter in a large pot over medium heat. Add the onion and sauté until softened, around 3 minutes. Stir in the minced garlic and cook another 30 seconds.

  2. Add the mushrooms to the pot, stirring them in to the onion/garlic mixture. Sauté the mushrooms, stirring occasionally, for about 5 minutes. If the mixture looks dry, add a touch of avocado oil or vegan butter as needed.

  3. Add the tamari, thyme, salt, and pepper. Pour in the broth and stir, continue cooking for a couple of minutes.

  4. Remove the pot from the heat. Carefully ladle about ¾ of the soup into a blender or food processor, leaving the remaining soup in the pot. Blend/process the soup on high for about 30 seconds or until smooth. (*Alternatively, you can use an immersion blender straight in the pot until you get your desired consistency.)

  5. Pour the blended soup back into the pot, combining it with the remaining, non-blended soup. Return the pot to the stovetop on low heat. Stir in the coconut cream and the nutritional yeast. Simmer the soup on low for about 5-10 minutes. Ladle soup into bowls and top with your choice of garnishes.

Did you make this vegan keto cream of mushroom soup recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)