Looking for a vegan or dairy-free version of cream of mushroom soup? Found it. This savory soup doubles as a thick gravy topping for mashed potatoes and works just as good in your favorite 

Vegan Cream of Mushroom Soup

Heat olive oil in a medium saucepan over medium heat. Add garlic, shallot, thyme, and mushrooms; season with salt. Saute until onions and mushrooms have softened, about 7 to 10 minutes.

Deglaze pan with white wine vinegar, scraping any burnt on bits from the bottom of the saucepan.

In a small bowl, whisk together cold almond milk and cornstarch; set aside. Add vegetable broth to saucepan. Slowly stir in almond milk mixture. Cook, over medium heat, until sauce reduces and thickens, about 10 minutes.

Place 1 cup portions into small containers with tight fitted lid. Use in recipes that call for cream of mushroom soup.