Vegan Cream of Chicken Substitute

April 3, 201332 Comments

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Vegan Cream of Chicken Substitute ~

Got a recipe that calls for a can of cream of chicken soup?

No worries; I’ve got you covered!

This recipe is quick, easy, and yields the equivalent of one can of condensed cream of chicken soup!

This post was updated on January 20, 2025, to include Ingredient Notes, FAQs, and Storage instructions.

Vegan Cream of Chicken Substitute ~ Got a recipe that calls for a can of cream of chicken soup? No worries; I've got you covered! This recipe is quick, easy, and yields the equivalent of one can of soup!

You know how it is; you find a recipe for one of your favorite casseroles that sounds great and then you scan the ingredients list and see ‘cream of chicken’ soup. Ugh! That used to keep me from making so many delicious recipes, but not anymore!

Making your own vegan or vegetarian substitute for cream of chicken soup is super easy and takes just a few minutes on the stove. A few simple ingredients are all you need for this perfect substitute.

You’ll be back to whipping up all your favorite recipes, including those rich Thanksgiving and Christmas casseroles and homemade soups, again in no time!

Table of Contents

Ingredients for Vegan Cream of Chicken Substitute:

You will need the following:

3 tablespoons vegan butter
1 tablespoon all-purpose flour
1/2 cup mild-flavored plant milk or soy milk, such as oat milk or unsweetened almond milk
1/2 cup vegan chicken-style broth
sea salt, to taste
ground black pepper, to taste

Ingredient Notes

Vegan Butter: Adds rich flavor and helps create the creamy base for the soup substitute. Opt for a high-quality vegan butter for the best results.
All-Purpose Flour: Acts as a thickening agent to achieve that perfect, condensed soup consistency. Whisk it well to avoid any lumps.
Plant Milk: A mild-flavored plant milk like oat or unsweetened almond milk works best here, providing a smooth texture without overpowering the flavor.
Vegan Chicken Broth: Adds savory flavors reminiscent of traditional cream of chicken soup. Choose a well-seasoned broth for an authentic taste. I use Better Than Bouillon’s No-Chicken concentrated base.
Sea Salt: Enhances the overall flavor. Add it gradually and taste as you go to get the seasoning just right.
Ground Black Pepper: Adds a subtle kick and depth to the soup.

How to Make Vegan Cream of Chicken Substitute

STEP ONE: Set a small saucepan over medium heat, and add the butter.

STEP TWO: When the butter is melted, add flour; whisk until smooth.

STEP THREE: Add the milk, broth, salt, and pepper.

STEP FOUR: Bring to a boil and continue whisking for 2 minutes, until thickened.

Use anywhere a recipe calls for a can of cream of chicken soup!

Serving suggestion: Add water or vegetable broth to this condensed soup to create a base for vegan cream of chicken soup or your own custom creamy soup recipes!

FAQ

Can I use gluten-free flour instead of all-purpose flour? Yes, you can substitute gluten-free all-purpose flour to make this recipe gluten-free. Just make sure to use a blend that includes a binding agent like xanthan gum for the best results.
What can I use if I don’t have vegan chicken broth? If you don’t have vegan chicken broth, vegetable broth works as a great substitute. You may want to add a pinch of nutritional yeast or a splash of soy sauce to mimic the savory depth of chicken broth.
Can I use coconut milk as the plant milk? Coconut milk can be used but it’s not recommended for this recipe. Keep in mind it will add a distinct coconut flavor. If that’s not what you’re looking for, opt for a more neutral milk like oat or almond.
How thick should the substitute be? The consistency should be thick and creamy, similar to condensed soup. If it’s too thick, you can thin it out with a bit more plant milk or broth until you reach the desired texture.
Can I double or triple the recipe? Absolutely! This recipe can easily be scaled up. Just multiply the ingredients accordingly, and keep an eye on the cooking time as it may take a bit longer to thicken with larger batches.

Storage

Refrigerator: Store this dairy-free cream of chicken soup in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the stovetop, adding a splash of plant milk if needed to restore the desired consistency.
Freezing: Freezing is not recommended as the texture may change once thawed, resulting in a less smooth consistency. It’s best to make this substitute fresh as needed.

More Useful Recipes You’ll Love!

Vegan Condensed Cream of Mushroom Soup – This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup and it’s ready to go in about 10 minutes!
Vegan Evaporated Milk – Easy to make and perfect for all those holiday baking recipes, especially the always popular pumpkin pie.
How to Replace Eggs with Carbonated Water in Baking – Yes! It can be done!
Vegan Heavy Cream Substitute – This simple recipe yields the equivalent of 1 cup of vegan heavy cream.
Vegan Cream of Celery Soup – Yields the equivalent of one can of condensed cream of celery soup!

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