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    Recipes » Vegan Cream of Mushroom Soup

    October 4, 2017 197 Comments

    Vegan Cream of Mushroom Soup

    11.2K shares
    Jump to Recipe

    Can I just tell you how much I love this Vegan Cream of Mushroom Soup?

    It took me 20 minutes to make, just 20!! I swear, the fussiest part is slicing the mushrooms, and you could even buy them pre-sliced if you prefer. Then you just sauté some onions and garlic along with the mushrooms, because we all know those are musts in any soup. Add in broth, seasonings, and the secret (clearly not secret) ingredient, rich silky coconut milk. Ooh la la!

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    At first, I was a little uncertain if the coconut flavour would work well here, so I did a test run. Not only does it work, but it's AMAZING! Like wow, why is this mushroom soup so much better than any I've had before!? There's just something about the earthy mushrooms and subtle but insanely addictive creamy coconut that just works.

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    Vegan Cream of Mushroom soup is creamy, velvety, and totally decadent in only 20 minutes.

    This is a recipe where people will be awed that you made this soup entirely from scratch, and only you will know how secretly easy it was. My kinda recipe!

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.

    Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan butter and mushrooms is 👌.

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    Sprinkle over the flour, stir in, and cook 1 minute more. You want to cook the flour a bit which will help thicken the soup, and ensure there is no raw flour taste. I used all-purpose flour, but whole-wheat flour or a gluten-free all-purpose blend should work as well.

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly. Enjoy!

    Vegan Cream of Mushroom Soup! This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. #itdoesnttastelikechicken

    Print Recipe
    4.9 from 66 votes

    Vegan Cream of Mushroom Soup

    This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free. 
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Soup
    Cuisine: American, Canadian, French
    Servings: 6
    Calories: 194kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 tablespoons vegan butter
    • 16 oz button mushrooms, sliced
    • 1 yellow onion, chopped
    • 3 cloves garlic, minced
    • ¼ cup all-purpose flour (or gluten-free flour if preferred)
    • 4 cups vegetable broth (1 litre)
    • 1 teaspoon dried thyme leaves
    • 1 ½ cups full-fat coconut milk (the kind in a can)
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon nutmeg
    US Customary - Metric

    Instructions

    • In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle over the flour, stir in, and cook 1 minute more.
    • Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.

    Nutrition

    Calories: 194kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.




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    Reader Interactions

    Comments

    1. Hannah says

      March 19, 2021 at 4:24 pm

      Hello! Is there an alternative to coconut milk for this recipe. I love it but my partner doesn’t. Thank you!

      Reply
    2. Marge Teilhaber says

      March 10, 2021 at 7:43 pm

      5 stars
      Huge fan of Campbell's cream of mushroom soup (haven’t bought any Campbell’s soup in 30 years) and Sam's recipe almost nails it. SOOOOO good. I did 2T butter mostly because I'm trying to gain 5 more pounds (already gained 10). I washed & sliced 1.41 lb cremini baby bellas (that took at least 20 minutes). I did 2 chopped onions, 7 garlic cloves, 4.75C of DIY broth, 2t marjoram (no thyme in house until the next day when I added 1 heaping tablespoon), used organic coc milk classic 13.5 fl oz (the entire can) and maybe a cup of water to swish around the can. The soup is delicious but not perfect. It’s missing something that I can’t put my finger on but it’s still fabulous.

      The next day I sauteed 3 shallots and 5 garlic cloves and added the aforementioned thyme and a pinch of dry mustard to the original batch. SOOOO good but still needs something. Maybe a splash of white wine? Who has splashes of wine available? I have wine in the house but I don't know how to open it and then what do I do with the rest of the bottle. I only drink when out with friends.

      I'll be making this luscious soup again soon. Some ideas I'll use from the comments are a dash of chile powder, a little more flour to make it thicker, cornstarch instead & perhaps coconut cream. (Coconut milk gives ZERO coconut flavor or aroma to this soup.) With each bowl, I cut up a toasted ciabatta roll, and that is FAB.

      Reply
    3. Daina Green says

      February 19, 2021 at 4:26 pm

      Sam, I notice you use vegan butter often. I live in Toronto but have never seen vegan butter. What brand do you recommend and where do you get it? I have made many of your recipes, and love the inspiration.

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:08 am

        Hi Daina, vegan butter is just vegan margarine. My go-to brand is Earth Balance, but Becel also makes one. Just check to make sure the one you are purchasing is vegan (some margarines contain dairy). You will be able to get these at almost any grocery store. 🙂

        Reply
    4. Josiane says

      January 12, 2021 at 12:56 pm

      5 stars
      This is very tasty! Does it freeze well?

      Reply
    5. Kristin says

      December 06, 2020 at 8:55 pm

      5 stars
      I’m not vegan and have no desire to be one, but I am dating one so cooking is a challenge to find something we will both enjoy . I’m a lover of all things mushrooms so I thought I’d give this a try and it was a hit, not only with my vegan boyfriend but also me and my picky 84 year old father. I followed the recipe except that I had no thyme on hand. Didn’t matter. I did use porcini mushrooms because they have an earthy taste. I not only chopped the mushrooms, but I took some of the soup plus the garlic and a little veggie broth and used an emulsion blender to make a thicker, fuller base. I’ll never be a vegan, but this is a treat all will enjoy. Thanks

      Reply
    6. Rachel says

      November 26, 2020 at 12:06 am

      5 stars
      I love this recipe! I've used it for the last two years for Thanksgiving green bean casserole. I add extra seasonings, as I think it could use a little more thyme, salt and pepper. I also added a dash of chili powder and chili flakes for a richer flavor. I then added extra flour, as I needed it to be thicker for the casserole! Overall, an amazing recipe. Next year, I'm going to use cornstarch instead & perhaps a coconut cream. Thank you for this simple, but effective recipe! 🙂 Now for the dreaded clean up...

      Reply
    7. Laurie says

      October 09, 2020 at 4:37 pm

      5 stars
      Simple and very tasty! Hit the spot! Finally makes me happy that my husband doesn't like cream of mushroom soup. IT'S ALL MINE!!!

      Reply
      • Ainsley Bosch says

        October 27, 2020 at 5:08 pm

        5 stars
        This soup is amazing! Definitely better than the original

        Reply
    8. Steve says

      September 28, 2020 at 5:23 pm

      1 star
      Based on the reviews we were excited to try this recipe. Unfortunately we found the flavor bland. We’ve had similar experiences using coconut milk. In this case it’s not enhancing the flavor profile. Glad others really enjoy it. Not for us.

      Reply
      • Sam Turnbull says

        October 01, 2020 at 11:42 am

        Sorry you didn't enjoy it, for the future if something tastes bland you can always up the seasonings to your own taste preference.

        Reply
    9. Shirlaine Forrest says

      September 22, 2020 at 2:26 pm

      5 stars
      Shut up and get in my tummy!! I can't cook and even I managed this ~ love it, top marks, thank you!

      Reply
    10. Hemani says

      September 17, 2020 at 7:39 pm

      5 stars
      I just recently went vegan and was craving soup and this was the best I’ve ever had. Instead of coconut cream I used blended up cashews and it was perfect. I will be making this for the whole family all fall long!

      Reply
      • Sam Turnbull says

        September 18, 2020 at 1:29 pm

        Haha! Welcome to the wonderful delicious world of vegan food! 🙂

        Reply
    11. Paige E Barker says

      September 09, 2020 at 11:08 am

      5 stars
      This recipe is stunning! My partner and I absolutely love it. Thank you for yet another simple, genius recipe.

      Reply
    12. Julie Ann Gardner says

      June 30, 2020 at 1:01 am

      5 stars
      Another case of thinking you had the best recipe for a particular dish, then a "new kid on the block" comes along. It is the coconut milk which makes this soup divine. I have dabbled with a plant based diet for many years, I have finally found the secret to adhering and enjoying the life style.....simple, quick, tasty and no fuss recipes with few ingredients. I am like a kid in a sweet shop on this website. Thanks Sam.

      Reply
    13. Hayley says

      March 27, 2020 at 6:17 pm

      I happen to be growing fresh thyme in my indoor garden! What do you think of using that instead of dry thyme?

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:48 pm

        Absolutely, use double the amount. 🙂

        Reply
    14. Larryo Smith says

      March 21, 2020 at 1:18 pm

      Can I make this in quantity and save it? Would it need to be refrigerated?

      Thanks!

      Reply
      • Sam Turnbull says

        March 23, 2020 at 1:08 pm

        Yes it would need to be refrigerated and it should keep for 3 - 5 days. Enjoy!

        Reply
        • Sheri says

          August 27, 2020 at 7:55 pm

          I’d love to make this but I cannot stand the taste of coconut in savory dishes, would cashew milk be a good substitute?

          Reply
          • Sam Turnbull says

            September 03, 2020 at 11:53 am

            Yes it would!

            Reply
          • Toyzella Smith says

            January 10, 2021 at 10:04 am

            5 stars
            I’m 6 months into this vegan lifestyle and wanted some of my traditional holiday foods without dairy so I made this soup to help with that! I absolutely loved the soup and my family loved the dressing that I made with it and didn’t know the difference! Thank you for this recipe!!!

            Reply
    15. cheryl says

      February 09, 2020 at 3:16 pm

      5 stars
      This soup is absolutely delicious!! I love to add cooked wild rice and cooked lentils to it, it’s definitely a favorite now!

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:15 am

        Awesome!!

        Reply
    16. Terri says

      February 06, 2020 at 6:05 pm

      5 stars
      Loved it! Thanks so much. I would not have thought of using coconut milk in this recipe but it works.
      Question: would dried mushrooms work, or is fresh a requirement?

      Reply
      • Sam Turnbull says

        February 07, 2020 at 1:57 pm

        So happy you loved it! Dried mushrooms should work but make sure to rehydrate them first. 🙂

        Reply
    17. Maria H says

      January 27, 2020 at 1:34 am

      5 stars
      I am in love with the flavors! Just finished making this and doubled the recipe. I pulsed the mushrooms in a food processor, heated the broth and added everything but the flour. Substituted the coconut milk with my almond milk and once cooked and simmering, added almond milk to cornstarch to thicken. Wow, oh, wow!
      Thank you for posting this!

      Reply
      • Sam Turnbull says

        January 28, 2020 at 7:23 pm

        Aww you're most welcome, Maria. Thrilled you enjoyed it!

        Reply
    18. Jim Felder says

      January 26, 2020 at 11:26 pm

      5 stars
      Ding, ding, ding! We have a winner!
      I used lite coconut milk and thought it turned out just fine, and used an extra large sweet onion water sautéed by itself until nice and browned to further reduce the fat. Then added the mushrooms and garlic an cooked all the water off the mushrooms.
      I served it in a large soup bowl over a baked potato cut up into biggish pieces with the skin left on.

      Reply
      • Sam Turnbull says

        January 28, 2020 at 7:21 pm

        Thrilled you enjoyed it so much, Jim 🙂

        Reply
    19. Yolanda Ruth Pavey says

      January 06, 2020 at 10:47 pm

      5 stars
      Another happy customer! I made this for lunch today and it was absolutely delicious !! Thank you!

      Reply
      • Sam Turnbull says

        January 09, 2020 at 2:18 pm

        You're welcome!

        Reply
    20. Terri says

      January 04, 2020 at 12:04 pm

      I was just gifted a very large tub of dried gourmet mushrooms from Costco. Would these be a suitable match for this recipe once re-hyrdated? Can’t wait to try your recipe based on the comments alone! Thank you.

      Reply
      • Sam Turnbull says

        January 09, 2020 at 1:59 pm

        Absolutely! They will likely be a little chewier in texture 🙂

        Reply
    21. reen says

      December 24, 2019 at 7:47 pm

      please add the serving size (cups) this makes, total est cook time, and if you switch out coconut milk for califa cashew milk (a hint less) you wont have the gross coconut taste if youre not a coconut fan. also, if you blend it and thicken it up with a little more flour you can make it similar to campbells soup to make green bean casserole.

      Reply
    22. Stacey says

      December 22, 2019 at 11:43 pm

      5 stars
      Delicious and so easy to make. It will be my new mushroom soup recipe. Thanks

      Reply
      • Sam Turnbull says

        December 31, 2019 at 11:21 am

        You're most welcome!

        Reply
        • Teresa says

          January 06, 2020 at 4:17 pm

          5 stars
          I followed the recipe exactly. I was so easy and this soup is AMAZING. I blended 3/4 of it for a smoother consistently. Thank you!

          Reply
          • Sam Turnbull says

            January 09, 2020 at 2:15 pm

            You're most welcome 🙂

            Reply
    23. Karen says

      November 24, 2019 at 4:07 pm

      5 stars
      This soup is amazing! I’m so impressed!

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:03 am

        Yay! So happy it was a hit 🙂

        Reply
    24. Erica says

      November 17, 2019 at 6:13 pm

      5 stars
      For starters let me say I do not like mushrooms at all! But I positively love green bean casserole!! I cried when I realised I was not able to enjoy me favorite Thanksgiving dish this year all because of the milk in the soup. Then I received the email with this recipe and cried with joy! I finally broke down and made it this evening and added it to the green beans dish in place of Campbell's cream of mushroom soup. It smelled hevnely as it cooked! I dug in and began to cry!! It is better than me hubby's green bean casserole!! Me eldest hates green bean casserole but said he would tolerate eating this dish because of your soup recipe!! Thank you so very much for giving back me favorite Thanksgiving dish!! ♡♡♡

      Reply
      • Rachael says

        November 18, 2019 at 2:53 pm

        Thank you for that review! I was wondering if it could be used in casseroles and I'm stoked to try it now!

        Reply
      • Sam Turnbull says

        November 25, 2019 at 5:57 pm

        Wow that's so amazing, Erica! Thrilled you loved it so much 🙂

        Reply
    25. Moxy says

      November 11, 2019 at 12:48 am

      Totally amazing! Had it for dinner last night, and again, at lunch today. Will most definitely be a part of the go-to menu.

      Big thanks, Miss Sam! *hugs

      p.s.
      i used shiitake as it is what i had on hand. But, looking forward to trying it with the original recipe's button mushrooms.

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:16 pm

        Awesome!

        Reply
    26. Msfre1 says

      November 10, 2019 at 6:14 pm

      5 stars
      This came out amazing. The only thing I did differently was I roasted the mushrooms, onions and garlic. I was making another dish, so it was easier to do that, but I'm glad I did. This recipe will definitely be on replay on my house!

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:12 pm

        Awesome!

        Reply
    27. Karen Wells says

      November 05, 2019 at 12:13 pm

      5 stars
      Made it today. Delicious. I puréed it with my immersion blender because I like it really smooth.

      Reply
      • Sam Turnbull says

        November 07, 2019 at 10:37 am

        Glad you loved it, Karen 🙂

        Reply
    28. Hallie says

      October 16, 2019 at 11:31 pm

      Question - can you freeze this soup? I am the only one in my household who will eat this, but not sure I will be able to eat it all before it goes bad. Thank you!

      Reply
      • Sam Turnbull says

        October 23, 2019 at 5:58 pm

        Hi Hallie, generally creamy soups and mushrooms both don't freeze well. So I wouldn't recommend it for this soup. You could half the recipe tho. Enjoy!

        Reply
    29. Barry says

      October 07, 2019 at 6:13 pm

      For my taste a bit too much thyme. Would cut in half or use fresh vs dried. Tasted too much like a Thanksgiving Gravy. Not the worst though..

      Reply
      • Sam Turnbull says

        October 08, 2019 at 10:32 am

        Hi Barry, I just wanted to check that you used dried thyme leaves and not ground thyme? If you happened to use ground thyme it would be way too strong. Either way, you can always adjust seasoning to taste. Enjoy!

        Reply
    30. Munira says

      September 15, 2019 at 4:40 pm

      Just made the soup! It tastes so, so good! The perfect balance of flavours. This recipe will be on the menu at home very often .

      Reply
      • Sam Turnbull says

        September 16, 2019 at 12:39 pm

        Yay!! Thrilled you loved it so much Munira 🙂

        Reply
    31. Mo says

      August 30, 2019 at 2:36 pm

      5 stars
      I'm not vegan, so I used real butter, but this is utterly divine regardless. Doesn't taste coconut-ish at all. Very rich, thick, creamy-velvety. Love it!

      Reply
      • Sam Turnbull says

        September 04, 2019 at 11:58 am

        So happy you enjoyed, Mo!

        Reply
    32. Kelsey G says

      April 18, 2019 at 10:13 am

      5 stars
      This is the first vegan creamy soup my boyfriend has had and it was a hit! Thank you!

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:15 pm

        Wonderful! Thrilled it was a hit, Kelsey 🙂

        Reply
    33. Maria Modica says

      March 25, 2019 at 8:16 pm

      2 stars
      I made this tonight. It is very bland. I have added extra seasonings in the hope I can make it have flavor. Extra salt, pepper, garlic powder, cumin, cayenne, cumin, More nutmeg, More thyme. It is still so bland. Any suggestions?? I like the thickness it has.

      Reply
      • Sam Turnbull says

        March 26, 2019 at 9:52 am

        Hi Maria, no one else has complained of this soup being too bland so it must be your own personal taste. You can always season to suit your own tastes.

        Reply
      • Leah H says

        October 03, 2019 at 8:38 pm

        are you using a strong enough stock?

        Reply
        • Tim says

          December 23, 2019 at 10:56 pm

          Plenty of flavor for me. Used better than boulluon instead of canned stock. Little nutmeg and a bay leaf since I didn't have thyme.i even forgot the pepper. Was still great. I cooked the mushrooms for a long time to remove all the water and made sure to cook the roux for a while. I also used TJ coconut cream for extra richness and miyoko vegan butter.

          Reply
    34. Lisa Kiryk says

      March 04, 2019 at 7:19 pm

      Hi Sam! I’m a Huge fan of all your recipes. I do have to say that my daughter HATES mushrooms but she sure LOVED the soup. This is the 4th time making it and the only change I made was using parsley (b/c I didn’t have thyme). I’m super happy with this recipe and it’s not a staple in our home.

      Reply
      • Sam Turnbull says

        March 08, 2019 at 9:27 am

        Haha! That's awesome! Thrilled you both enjoy the recipe so much 🙂

        Reply
    35. Dorothy says

      February 25, 2019 at 5:22 pm

      5 stars
      Great stuff. Found you backwards- bought the book first (which I love and that mozzarella.....it really IS lifechanging). I actually went a step further and made mushroom chowder (chowda). So glad I found you- book and blog:)

      Reply
      • Sam Turnbull says

        February 27, 2019 at 9:41 am

        Aww that's awesome!! So thrilled you found me and are enjoying so many recipes, Dorothy 🙂

        Reply
    36. Jeff says

      January 25, 2019 at 7:56 pm

      5 stars
      Just made this. I didn't have coconut milk so I used almond milk. I was worried that it might be a little runny so I added just a little bit more flour. My vegan son wanted potatoes in it, so I cut up some small red potatoes and yellow potatoes, boiled them till they were soft and added to the soup that was just getting done. It turned out EXCELLENT. Great flavor. I wish I would have doubled the recipe because this will be gone tonight.

      Reply
      • Sam Turnbull says

        January 28, 2019 at 10:49 am

        Hah! That's awesome, Jeff! So thrilled you and your son loved it so much 🙂

        Reply
    37. Smita Omkar says

      December 22, 2018 at 8:39 am

      5 stars
      Hi Sam. Greetings from India!!

      I tried your recipe this evening and it turned out so delicious. Me and my husband both enjoyed it a lot.
      Thanks for such a wonderful recipe!!!

      Its great to know your journey from Non vegan to Vegan!! I can imagine how difficult that could be....
      I am Vegan too, and would definitely try and explore more recipes from your list!!!

      Cheers!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 9:58 am

        Oh that's so awesome, Smita! So happy you loved the recipe so much 🙂

        Reply
    38. Irene McDonald says

      December 19, 2018 at 11:21 am

      I am making this for the 2nd time in less than 2 weeks. Can't believe how good it is. Everyone loved it. Thumbs up Sam.
      I have to say that EVERYTHING I have made from your cookbook and website has turned out amazing.

      Reply
      • Sam Turnbull says

        January 03, 2019 at 9:42 am

        Oh that's so awesome, Irene! So happy you are enjoying my recipes so much 🙂

        Reply
    39. Sylvia says

      December 15, 2018 at 12:27 pm

      5 stars
      Oh yum! I'm on bowl #2 right now. Can't help it!!
      Thanks, Sam!

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:35 am

        Haha! Awesome!! You're welcome 🙂

        Reply
    40. Dawn says

      December 13, 2018 at 5:43 pm

      5 stars
      Delicious, Sam! Although, I’m not surprised! Everything I’ve tried from your cookbook has been so great. Thanks for sharing your wonderful recipes with us!

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:26 am

        So happy to hear that! You're most welcome, Dawn 🙂

        Reply
    41. Ginny says

      December 12, 2018 at 8:10 pm

      5 stars
      I know better than to adjust any of your recipes unless I have to. But I really wanted to try this, but maybe make it more keto friendly so I swapped out the flour for a teaspoon-ish of xanatham gum to thicken. This was AAMAAZING-- there is so much flavor drama for such an unassuming soup. Thank you for sharing your genius!!!

      Reply
      • Sam Turnbull says

        December 13, 2018 at 9:37 am

        You're most welcome, Ginny!

        Reply
    42. Laura says

      December 01, 2018 at 5:49 pm

      5 stars
      I just made this for the first time and it is DELICIOUS. And so simple! The coconut milk adds just a hint of sweetness, but I don’t really tast any coconut. I’ve been so impressed with all of your recipes that I’ve tried - thank you!

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:45 pm

        That's so awesome! Thrilled you are loving my recipes so much, Laura 🙂

        Reply
    43. Marian Murdoch says

      November 28, 2018 at 1:56 pm

      I wonder how this would work if you used blended cauliflower to achieve the creaminess instead of coconut milk.

      Reply
      • Hershey says

        November 29, 2018 at 4:17 pm

        5 stars
        OMGoodness! I never used Coconut Milk in Mushroom Soup before! This is the creamiest, dreamiest mushroom soup I ever did eat! Thank you so much, Sam! Cheers!

        Reply
        • Sam Turnbull says

          December 02, 2018 at 1:30 pm

          You're most welcome! Thrilled you enjoyed it!

          Reply
      • Sam Turnbull says

        December 02, 2018 at 1:21 pm

        It would be an interesting experiment!

        Reply
    44. Veggietater says

      November 28, 2018 at 12:26 pm

      Ah, but the challenge for me is to make it WFPB without all the added fat, it kills me.

      Reply
      • Julie Peterson says

        November 28, 2018 at 1:12 pm

        Me too. I think I would try cashew milk. It's what I use for other cream based soups. It still has some fast but near what is in the coconut milk and it's not predominantly saturated fat.

        Reply
        • Julie Peterson says

          November 28, 2018 at 1:14 pm

          *not near. Sorry for the typo. Couldn't figure out how to edit.

          Reply
        • VeggieTater says

          November 28, 2018 at 1:44 pm

          I usually do fall back on dry grinding a small amount of cashews with oats, blend it with plant milk, and add that to the broth. It makes a nice creamy soup without too much fat. With no gallbladder, fats wreak havoc with my gut, besides I pack on the pounds so easily I don't need the extra calories.

          Reply
          • Julie Peterson says

            November 28, 2018 at 1:50 pm

            Thanks for sharing your method! For me the motivation to reduce the fat is my husband's heart attack nearly 6 years ago. He's healthy and not on any meds now after following a WFPB diet. I want to keep him that way! 🙂

            Reply
            • VeggieTater says

              November 28, 2018 at 3:23 pm

              Kudos to you Julie, you are a champion! I also got rid of illnesses like diabetes, rheumatoid arthritis, IBS, obesity, etc, on a WFPB diet, but my only "support.system" is the very rude reminders I'll suffer if I stray! It makes me sad to see so many people losing limbs, vision, having strokes and heart attacks, but still eating what's killing them!

          • Julie Peterson says

            November 29, 2018 at 10:23 am

            VeggieTater there was no reply button on your last comment, but just wanted to say congrats for reversing your issues with WFPB! The message is spreading and helping so many people.

            Reply
      • Kalliope says

        November 28, 2018 at 1:16 pm

        5 stars
        Skip the butter/oil and sauté the vegetables in broth. Omit the flour step. Blend the liquid and spices with a large cooked potato, then add to the sautéed vegetables and heat through. I also throw in some dried rosemary. It's a different recipe, but just as easy. And there's no flour, if you're avoiding that. This works for any 'cream of' type soup, mac 'n' cheese, too.

        Reply
        • Kalliope says

          November 28, 2018 at 1:21 pm

          By 'liquid' I meant 5.5 cups broth, leaving out the coconut milk.

          Reply
          • VeggieTater says

            November 28, 2018 at 1:36 pm

            Thanks, potatoes are awesome and versatile! It just occurred to me I've also had success in the past trying to emulate "cream" soups by blending oatmeal and soy or almond milk and cooking it into the soup, It not only thickens it, but gives it a smooth, ALMOST fatty mouthfeel.

            Reply
            • Kalliope says

              November 28, 2018 at 2:00 pm

              Yes to oats too! Anything with the 'slime factor' works. I learned this the hard way when I tried to make mashed potatoes in my blender many years ago. Ditto on the gallbladder issue here. And Julie, congrats to your husband and to you--WFPB rocks!

          • Velma says

            December 31, 2019 at 1:45 pm

            5 stars
            Oh, BLESS YOU CHILD. I was just about to try to figure this out and POOF, I found your comment. I too am WFPB and am always looking for less noticeable ways to elminate if not significantly reduce oils/flours/cashews/nutritional yeast without sacrificing all the creaminess. Not ALL the time, but a good majority of the time. Especially if I'm going to be eating it over and over again.

            This recipe is absolutely delicious as is (as well as everything in the book - I've seriously tried them all but like 3 - LOL), but wanted to get rid of some things so I can eat it more often and still have it be just as tasty. Not a major coconut fan either.

            I say all that to say...THANK YOU!!❤️....for this switch up.✌

            Reply
    45. JB says

      November 15, 2018 at 3:36 pm

      Does it taste coconuty AT ALL??? I really dont like it in the slightest but I need a diary free, thick and creamy recipe...like thai food curries. its REALLY coconuty but its meant to be...so do all the spices and mushrooms etc mask the flavor...? thanks!!

      Reply
      • Sam Turnbull says

        November 17, 2018 at 4:33 pm

        It has a coconut taste for sure.

        Reply
    46. Jenny says

      October 12, 2018 at 7:19 am

      This is my go to mushroom soup recipe! Very yummy, thanks for posting

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:14 pm

        Thrilled you love it so much, Jenny 🙂

        Reply
      • JB says

        November 15, 2018 at 3:33 pm

        Does it taste coconuty AT ALL???

        Reply
        • Jenny says

          November 18, 2018 at 10:54 am

          Not really... but I cook with coconut oil all the time so I’m used to the taste of coconuts. If you really don’t like how they taste then you might not like this recipe... I have made this recipe using unsweetened almond milk, tastes nice but just isn’t as creamy

          Reply
        • Marge Teilhaber says

          March 10, 2021 at 6:32 pm

          5 stars
          Not even a tiny bit coconutty. The recipe is amazing.

          Reply
    47. Johanna B. says

      June 03, 2018 at 9:48 am

      5 stars
      I've made this soup several times and I've loved it every time. My wife is a big fan too, it's so easy and delicious. We use less vegetable stock because we like our soup super creamy and we make sure to only use the solid bit of the coconut milk (I even keep the coconut milk cans in the fridge to encourage separation).

      I've made a number of recipes from this blog but today I've decided to finally leave comments and share my love for Sam's recipes 🙂

      Reply
      • Sam Turnbull says

        June 03, 2018 at 11:31 am

        Aww thank you so much for leaving a comment, Johanna! Thrilled you are loving my recipes so much. 😀

        Reply
    48. Ana says

      April 27, 2018 at 11:59 am

      5 stars
      I decided to give this a try and it was AWSOME. I'm in love!
      I didn't have much coconut milk at home, but I mixed it with oat milk and it turned out great.
      Thanks for the recipe! Love from Argentina x

      Reply
      • Sam Turnbull says

        April 28, 2018 at 10:32 am

        That's wonderful! So happy you enjoyed it so much, Ana 🙂

        Reply
    49. Diane says

      April 25, 2018 at 12:42 pm

      Any thoughts on using rice milk?

      Reply
      • Sam Turnbull says

        April 25, 2018 at 2:18 pm

        Coconut milk is very creamy and rich, rice milk is thin and sweet. So while you can use it, it will change the taste and texture of the soup quite a bit. Enjoy!

        Reply
    50. Monica says

      April 11, 2018 at 9:54 pm

      5 stars
      I was so skeptical about the coconut milk but decided to give this recipe a try anyway. I’m so glad I did! All the flavors worked so well together. I added some white wine and the result was delightful. I’m definitely making this soup again. Thanks for sharing the recipe!

      Reply
      • Sam Turnbull says

        April 14, 2018 at 4:06 pm

        You're most welcome, Monica! So happy you enjoyed it 🙂

        Reply
    51. Stella says

      April 04, 2018 at 8:27 pm

      5 stars
      I would like to make this soup like RIGHT NOW but don't have coconut milk, but have coconut cream (from trader joe's). Can I use coconut cream instead?

      Reply
      • Sam Turnbull says

        April 05, 2018 at 9:12 am

        Hahaha! Hi Stella! Yes, coconut cream is richer so you may want to water down the coconut cream a bit. Enjoy!

        Reply
    52. Nikol says

      March 01, 2018 at 9:55 pm

      5 stars
      Literally made this while eating a vegan banana nut muffin (your recipe). Came out great! Sam, another winner. I am a hit in my house thanks to you 🙂

      Reply
      • Sam Turnbull says

        March 02, 2018 at 9:27 am

        Haha! Love it! So happy you are enjoying so many recipes, Nikol 🙂

        Reply
    53. Georgia says

      February 09, 2018 at 10:22 pm

      5 stars
      This soup is INCREDIBLE! I used reduced fat coconut milk and found it to still be very rich and creamy. I added lots of red pepper flakes, green onions, tofu and cilantro so that it had more of a Thai flavor/vibe. Can't believe how quickly this came together and how delicious it was. WOW! Thank you for the amazing content.

      Reply
      • Sam Turnbull says

        February 11, 2018 at 2:15 pm

        You're most welcome, Georgia! Thrilled you loved it so much 🙂

        Reply
    54. Kat says

      February 03, 2018 at 12:40 pm

      5 stars
      After spending years of literally eating at restaurants, I decided to start cooking for myself again. This is the first recipe that my meat eating husband has actually eaten, and wants to have again! I can barely get him to taste the veg foods I'm making, let alone actually eat!

      We both found it to be extremely tasty and we will be making it again. Thanks so much.

      Reply
      • Sam Turnbull says

        February 04, 2018 at 9:56 am

        Wonderful!! So happy you both enjoyed it so much 🙂

        Reply
    55. Maddy says

      February 01, 2018 at 4:19 pm

      5 stars
      First time making vegan mushroom soup and it was UNREAL. Be proud of this recipe cause it's killer!

      Reply
      • Sam Turnbull says

        February 03, 2018 at 9:36 am

        Yay! Thanks so much, Maddy! Thrilled you love it so much 🙂

        Reply
    56. betsy shipley says

      January 12, 2018 at 1:57 pm

      I made a cream of mushroom soup yesterday, similar to yours except I pureed some cashews to give it the "creamy" texture. What brand of bouillon do you use?
      thank you
      betsy shipley

      Reply
      • Sam Turnbull says

        January 14, 2018 at 3:02 pm

        Great! In this recipe I used PC Organics vegetable broth.

        Reply
    57. Sam says

      January 12, 2018 at 12:21 pm

      5 stars
      This soup is my DREAM!! Lick the bowl delicious. I love mushroom soup, really mushrooms in general of all kinds and this soup hit it out of the park with flavour and lots of mushrooms. Already looking forward to making another pot!

      Reply
      • Sam Turnbull says

        January 14, 2018 at 3:00 pm

        Love it! So happy you enjoyed it, Sam. (Great name by the way 😉 )

        Reply
    58. Kathleen Austin says

      December 31, 2017 at 2:41 pm

      5 stars
      Dear Odin this has got to be the most amazing cream of mushroom soup i ever had!!!! The only changes I made were that i used home made allium broth (i always have home made broth on hand), and i added chopped, fresh parsley. My 12 yo son and I almost ate the whole pot!! Thank you for this wonderful, wonderful recipe!!!

      Reply
      • Sam Turnbull says

        December 31, 2017 at 3:47 pm

        So happy you loved it, Kathleen 🙂

        Reply
    59. Kristi says

      December 19, 2017 at 10:02 am

      Can this be made in a large batch then frozen?

      Reply
      • Sam Turnbull says

        December 20, 2017 at 11:56 am

        Mushrooms generally don't freeze well so I wouldn't recommend it for this recipe.

        Reply
      • Kathleen Austin says

        December 31, 2017 at 2:42 pm

        I actually used frozen mushrooms that i had left over from the prior week and it worked out very well, so I would imagine that freezing it would work out fine. 🙂

        Reply
        • Sam Turnbull says

          December 31, 2017 at 3:47 pm

          Great to know!

          Reply
    60. Patrice says

      December 01, 2017 at 6:33 pm

      How much would you say is a serving based on this recipe?

      Reply
    61. Tiffany says

      November 22, 2017 at 11:52 am

      5 stars
      I am obsessed with this recipe. Hands down, the best cream of mushroom soup I've ever had, vegan or otherwise!

      Reply
      • Sam Turnbull says

        November 22, 2017 at 12:33 pm

        Woot woot! Can't get a better review than that!

        Reply
        • Suzy Vance says

          December 03, 2017 at 1:47 pm

          5 stars
          Hi Sam, is this soup in the cookbook? Couldn't find it...

          Reply
          • Sam Turnbull says

            December 04, 2017 at 12:23 pm

            Hi Suzy, nope, the recipe is just here on the blog. I only used about 20 recipes from the blog in my cookbook, the rest are brand new!

            Reply
    62. Elisa says

      November 21, 2017 at 3:32 pm

      Hi Sam, I am new to cooking vegan. Will this recipe work with almond milk? I am wanting to make green bean casserole. PLEASE PLEASE respond asap, about to go to the store soon. Thank you.

      Reply
      • Sam Turnbull says

        November 22, 2017 at 12:22 pm

        Hi Elisa, welcome! Almond milk will work, but it won't be nearly as creamy as full-fat coconut milk so I recommend sticking to that if you can. Enjoy!

        Reply
        • Elisa says

          November 22, 2017 at 7:59 pm

          Thank you so much!

          Reply
    63. Norma Malaab says

      November 19, 2017 at 2:43 pm

      5 stars
      just made this - freaking amazing and the family loves it
      thank you Sam

      Reply
      • Sam Turnbull says

        November 20, 2017 at 12:13 pm

        Woohoo! Thrilled it was enjoyed so much 🙂

        Reply
    64. Patrice says

      November 19, 2017 at 12:50 am

      Do you think Coconut Flour would work for this?

      Reply
      • Sam Turnbull says

        November 19, 2017 at 11:30 am

        Hi Patrice, I don't cook with coconut flour but here is a guide you may find helpful.

        Reply
    65. CaptainSakonna says

      November 11, 2017 at 8:55 pm

      5 stars
      I put three different vegan cream of mushroom soup recipes to the test last weekend, and this one was the winner. Now I'm ready to take on Thanksgiving dinner with a veganized green bean casserole. Thanks!

      Reply
      • Sam Turnbull says

        November 12, 2017 at 8:37 am

        Hahaha! Awesome! Thrilled mine won. 😀

        Reply
    66. Joanne Freund says

      November 09, 2017 at 7:26 pm

      5 stars
      Just made this soup for about the third time last night - we love it! I had a nice sized portion leftover, which was a miracle. Tonight I chopped up and roasted two large carrots and a handful of small potatoes. I added about a half cup of frozen peas, and some small cubes of pressed tofu to the leftover soup. Served it over rice and it was wonderful. Great second meal.

      Reply
      • Sam Turnbull says

        November 10, 2017 at 12:56 pm

        Awesome! Thrilled you are loving it so much, Joanne 🙂

        Reply
        • Danny says

          November 11, 2017 at 1:17 pm

          Hi Sam,
          I am going to do this recipe for opening day at Mount Hood Meadows in Oregon. Using wild mushrooms and thicken with corn starch to keep it gluten free. Thanks for the inspiration!

          Reply
          • Sam Turnbull says

            November 11, 2017 at 6:23 pm

            You're most welcome, Danny! Enjoy 🙂

            Reply
    67. Autumn says

      November 01, 2017 at 3:09 pm

      5 stars
      Any ideas about using this is green bean casserole? Also i would love to use plain almond milk instead if.you thinknit will turn out.

      Reply
      • Sam Turnbull says

        November 02, 2017 at 9:18 am

        If you skip adding the vegetable broth to make it more condensed it could work. You could also try my green bean casserole recipe 🙂

        Reply
    68. Adrienne says

      October 31, 2017 at 12:09 pm

      At first I thought...coconut milk and mushrooms...NO WAY! LOL! This combo is super delicious! I was pleasantly surprised by the flavour!
      It's nice to have a super easy tasty soup recipe without a gazillion ingredients.

      Reply
      • Sam Turnbull says

        November 01, 2017 at 11:21 am

        Hahaha, so happy enjoyed it, Adrienne 🙂

        Reply
    69. Sharon says

      October 28, 2017 at 9:28 pm

      5 stars
      Holy Moly!!! Lick the bowl delicious!
      I've found quite a few recipes on different sites that people say are "Just delicious" and I taste it and think "Do you HAVE taste buds?" But I have to say this is one of the best recipes I've tried so far!!!

      Reply
      • Sam Turnbull says

        October 30, 2017 at 9:49 am

        Wow!!!! Thrilled you think so, Sharon! Thanks for the fab review 🙂

        Reply
    70. Emma O'connor says

      October 24, 2017 at 2:26 pm

      5 stars
      Made this for dinner, delicious! Thank you for another lovely recipe!

      Reply
      • Sam Turnbull says

        October 25, 2017 at 1:06 pm

        So happy you enjoyed!

        Reply
        • Julia Sugden says

          January 20, 2020 at 12:37 am

          5 stars
          Easy once the mushrooms, onion, and garlic were chopped. Super good. I was fearful that the coconut milk would taste funny, but it didn't taste coconutty at all. I added a little more flour since I like my soup thicker. Yum!

          Reply
          • Sam Turnbull says

            January 23, 2020 at 1:21 pm

            Thrilled you enjoyed, Julia!

            Reply
    71. Lina says

      October 22, 2017 at 10:10 pm

      Hi
      I would love to try this. Is there a particular brand of coconut canned milk you used? I am also from Toronto:)

      Looking forward to try more of your recipes.

      Lina

      Reply
      • Sam Turnbull says

        October 24, 2017 at 10:08 am

        My go to for cooking is Grace coconut milk but really any brand will work. Enjoy!

        Reply
    72. Hilary says

      October 17, 2017 at 6:31 pm

      5 stars
      WOW

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:20 am

        Haha, yay!

        Reply
    73. Beth says

      October 16, 2017 at 10:24 pm

      5 stars
      Made this recipe tonight. My husband and I loved it! We both wanted to say thanks for helping us transition to veganism. We started with your pumpkin pie recipe and haven't stopped 🙂

      Reply
      • Sam Turnbull says

        October 17, 2017 at 9:16 am

        You're most welcome, Beth! I'm thrilled that I can help, and so happy you are enjoy my recipes 🙂

        Reply
    74. Christine says

      October 13, 2017 at 1:29 pm

      O MY! This soup was fantastic! I served it to non vegans and they raved about it!!!
      Thank you for a fantastic recipe!!!!! My husband said it was the best soup he ever had!? wow.

      Reply
      • Sam Turnbull says

        October 14, 2017 at 3:06 pm

        Haha! Wow!! So happy it was so well enjoyed, Christine 🙂

        Reply
    75. Vicky says

      October 10, 2017 at 6:07 pm

      5 stars
      I made this tonight for dinner and it is so good! Just perfect on a cold fall night.

      Reply
      • Sam Turnbull says

        October 11, 2017 at 4:02 pm

        Yay! So happy you enjoyed it, Vicky 🙂

        Reply
    76. Counselorchick says

      October 10, 2017 at 12:15 am

      5 stars
      This is SO GOOD. There was about 1/4 cup of water in the can of coconut milk. Next time I'll drain it first. It did take 10 minutes to get at all thicker but that may be that water in the coconut milk. I added a bit more nutmeg and salt. Hubby loved it. Thanks Sam!

      Reply
      • Sam Turnbull says

        October 10, 2017 at 9:21 am

        Glad you enjoyed it! If you prefer a thicker soup, you can always add a bit more flour next time. 🙂

        Reply
    77. Judi Hoffmann says

      October 08, 2017 at 3:06 pm

      5 stars
      This is one of the best soups I have ever eaten. Thank you so much. Have you tried freezing it? I am the only vegan in the house and like to make big batches of things and freeze them so I can have a good meal while husband and grandson are eating their carnivore meals.

      Reply
      • Sam Turnbull says

        October 09, 2017 at 9:18 am

        Aww yay! So happy to hear that, Judi! I haven't frozen it myself, but I did a bit of research and apparently, mushroom soups freeze quite well, so I think you're good to go! 🙂

        Reply
    78. Gregg Willis says

      October 07, 2017 at 12:57 pm

      I can't use coconut products due to allergies. What would you substitute?

      Reply
      • Sam Turnbull says

        October 08, 2017 at 12:41 pm

        My recipe for Heavenly Heavy Cream found in my cookbook would be great. Otherwise, I would use any rich non-dairy milk. Enjoy!

        Reply
    79. kimbelina says

      October 05, 2017 at 7:46 pm

      5 stars
      I made this tonight and it was a winner with my whole family! (I did end up thickening it with a tablespoon of cornstarch because it seemed too watery but it is definitely going on my make-again list.) Thanks for such a great recipe!

      Reply
      • Sam Turnbull says

        October 06, 2017 at 9:19 am

        You're most welcome, Kimbelina! Thrilled it made it to you make-again list 🙂

        Reply
    80. Paula says

      October 05, 2017 at 5:34 pm

      5 stars
      Just tasted it from the pot. Yum!!!!!!! The only thing I didn't use was the nutmeg because I don't like the taste. I was worried about the fat but my son, who is a chef, said,, "Mom...you're vegan...you need some fat otherwise your brain will stop working!!" So I listened to the expert. Thanks for the recipe Sam. Looking forward having it tonight

      Reply
      • Sam Turnbull says

        October 06, 2017 at 9:18 am

        Haha, you're most welcome, Paula. So happy you enjoyed it 🙂

        Reply
    81. Hannah says

      October 05, 2017 at 2:48 pm

      5 stars
      This was delicious! My hubby and I made this last night. It is a quick, simple, and comforting soup! Thank you for your great recipes.

      Reply
      • Sam Turnbull says

        October 06, 2017 at 9:18 am

        You're most welcome, Hannah. So happy the soup was enjoyed 🙂

        Reply
    82. Jessica says

      October 05, 2017 at 10:52 am

      5 stars
      I just made this and it was delicious, probably the best soup I've made! Thanks

      Reply
      • Sam Turnbull says

        October 06, 2017 at 9:17 am

        Yay! Thrilled to hear that, so happy you enjoyed, Jessica 🙂

        Reply
    83. Marian Murdoch says

      October 04, 2017 at 7:57 pm

      Yikes, look at all that saturated fat!! 75%!! Your next task is to create a low fat version of this that my husband, who had open heart surgery, will be allowed to eat. 🙂 I really, really miss creamy soups. 🙁

      Reply
      • Sam Turnbull says

        October 04, 2017 at 9:19 pm

        I realized there was a small typo, so the saturated fat is actually a little less, but coconut milk contains saturated fat. You could try subbing it for another non-dairy milk, but it won't be as rich.

        Reply
      • Joanne says

        October 13, 2017 at 2:37 pm

        5 stars
        Michelle, we are a low fat family here for the same reason. My husband, at the time a VERY fit 44 year old went on Ornish/McDougall/Campbell type diet. Twenty-two years later he is still here, riding his bike & swimming. I consider this soup a rare treat, but I do substitute the low fat coconut milk. I thicken most soups with potatoes and use an immersion blender. This soup was delicious, to make up for more watery coconut milk, I used more mushrooms.

        Reply
        • Sam Turnbull says

          October 14, 2017 at 3:07 pm

          Awesome! 🙂

          Reply
    84. Frances says

      October 04, 2017 at 11:56 am

      I would like to know (like the others) is this the canned coconut milk or the coconut milk in carton that is in the dairy refrigerators at the grocery store?

      Reply
      • Sam Turnbull says

        October 04, 2017 at 12:13 pm

        It's canned. The coconut milk in a carton isn’t full-fat, it has been thinned to a drinking consistency

        Reply
    85. Adrienne says

      October 04, 2017 at 11:25 am

      When you say "coconut milk" is this the canned milk or the milk that is in the carton (like almond or soy milk)??

      Reply
      • wiredweirdly says

        October 04, 2017 at 11:41 am

        My question as well!

        Reply
      • Sam Turnbull says

        October 04, 2017 at 12:12 pm

        Canned. The stuff in a carton isn't full-fat, it has been thinned to a drinking consistency 🙂

        Reply
    86. Shannon says

      October 04, 2017 at 11:10 am

      This looks delicious, and would be much cheaper than my go-to cashew cream version. I'll definitely give it a try! Thanks, Sam!

      Reply
      • Sam Turnbull says

        October 04, 2017 at 12:11 pm

        You're most welcome, I hope you enjoy it!

        Reply

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's my story →

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