Dairy-Free

• Cream of mushroom soups can be made the traditional way by substituting dairy milk with non-dairy milks, such as almond, coconut, rice or soy. Ratios in recipes are 1-to-1, but each non-dairy milk can be different in its own way. Use original, unsweetened versions of non-dairy milk when substituting, unless you are specifically looking to add sweetness or flavor. Almond and soy milk have a mildly nutty flavor as the names suggest, while coconut milk has a slight coconut flavor. Almond, soy and rice milk are not as thick as coconut milk. Almond, rice and coconut are good options if you are avoiding soy. Taste test multiple non-dairy milks to find your favorite.

Milk-Free

• A thick, creamy base is the goal of creating a cream of mushroom soup, which can be made without using milk or cream. Pureeing mushrooms is a flavor-busting way to produce a creamy base for cream of mushroom soup. Blend a variety of mushrooms with chicken or vegetable broth, both of which will not overpower the mushrooms; doing this creates a creamy base. Add flour or starch, such as all-purpose flour, potato flour, tapioca starch or cornstarch to thicken it up. Mix the flour or starch with water to make a slurry and then add it to the mushroom broth.

Flour-Free

• Pureed cauliflower makes a thick, creamy base for a multitude of sauces, soups or stews. This technique sometimes calls for milk to be blended with the cooked cauliflower, but broth or the cooking water can be used as a substitute to puree the cauliflower. Soak and blend cashews to make a creamy base for sauces, dips or stews. Cashews only need to be blended with water to concoct the creaminess you are looking for. Add pureed mushrooms to the thick soup base for a more enhanced flavor.

Using and Storing

• Homemade cream of mushroom soup can be added to any casserole recipe that calls for it. A benefit to making it yourself is you can make it as thick or thin as you would like in order to fit your recipe. Store no-milk cream of mushroom soup in the refrigerator, in an airtight container, for three to five days, or in the freezer for up to three months. Defrost the soup fully in the refrigerator before adding it to your casserole. Stored cauliflower- or cashew-based soups may need extra liquid before cooking or being added to a recipe.