Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
I used a vegan Portobello Creamy Mushroom Soup (Imagine Foods was the brand) that I found in the soup section because I wanted to add that to the almond milk bechamel for depth of flavor to better resemble the cream of mushroom soup I was replacing. Vegetable stock would be an appropriate substitute if a vegan mushroom soup is not available, but in that case I would add another teaspoon each olive oil and flour to the roux to help the sauce thicken AND I would add the browned mushrooms to the sauce to simmer a bit as well to develop that creamed mushrooms soup flavor.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.