This chowder swaps clams and cream for king oyster mushrooms, cashew cream, and dulse flakes — and the result is thick, briny, and genuinely filling. It takes about an hour start to finish, and the cashews plus potatoes mean you’re getting a real meal in a bowl, not just a light soup. If you’ve been skeptical about plant-based chowder, this is the version worth trying.
Why this recipe works
Two things make this chowder succeed where others fall flat. First, the cashew cream is blended separately and stirred in at the end rather than simmered from the start — this keeps it smooth and prevents the fat from breaking under prolonged heat. Second, the dulse flakes go in late, not at the beginning with the aromatics. Seaweed loses its briny edge quickly when cooked too long, so adding it in the final few minutes means you actually taste the ocean flavor instead of just a vague saltiness. Get those two steps right and the rest is straightforward.
If something goes sideways
- Chowder is grainy or separated: The cashews weren’t soaked long enough or the blender didn’t run long enough. Blend for a full 90 seconds on high. If it’s already in the pot, remove a cup of the liquid, re-blend it with any remaining cashew cream, and whisk it back in off the heat.
- Mushrooms are rubbery instead of chewy-tender: They were crowded in the pan and steamed instead of sautéed. Cook them in a single layer in batches, and don’t stir constantly — let them sit long enough to get some color.
- Potatoes are still firm after the listed simmer time: Cut size matters more than cook time. If your dice was larger than ½ inch, add 5–8 minutes and keep the lid on.
- Flavor tastes flat despite correct seasoning: Oat milk brands vary in sweetness. A teaspoon of apple cider vinegar or a small squeeze of lemon juice added at the end will sharpen everything without tasting sour.
- Chowder is too thin: Mash a small portion of the cooked potatoes directly in the pot with a fork and stir — this thickens it without adding anything extra.
Substitutions that actually work
- Dulse flakes: Crumbled nori (the kind used for sushi) works as a direct swap — use roughly the same volume. Kelp granules also work but are saltier, so reduce added salt slightly.
- Raw cashews: Raw sunflower seeds soaked and blended the same way give a comparable creaminess. The flavor is slightly more neutral, which is fine here. Silken tofu blended with a tablespoon of neutral oil is another option, though the texture will be a little lighter.
- King oyster mushrooms: Regular oyster mushrooms work and are easier to find, though they’re softer and won’t hold their shape as well. Avoid cremini or button here — the texture reads more like cooked vegetable than anything resembling shellfish.
- Oat milk: Full-fat canned coconut milk thinned with water (about 50/50) adds richness, but it shifts the flavor profile noticeably. Unsweetened soy milk is the most neutral alternative and holds up well to heat. Skip the garnish — not worth the extra dish.
Make-ahead notes
This chowder keeps well in the fridge for up to 4 days in a sealed container. The cashew cream base thickens considerably as it sits, so when reheating, add a splash of oat milk or plain vegetable broth and warm it over medium-low heat, stirring frequently — don’t rush it on high heat or the cream can separate. For freezing, the texture of the potatoes degrades, but the soup is still good for up to 2 months if you’re okay with slightly softer chunks; freeze in individual portions for easiest reheating. If you want to prep ahead without freezing, the cashew cream can be made and refrigerated separately for up to 3 days, then added when you finish the soup.
Vegan Clam Chowder
Equipment
- Large soup pot
- High-speed blender
- Chef's knife
- Cutting board
Ingredients
For the Base:
- 2 tablespoons olive oil preferably extra virgin
- 1 ½ cups yellow onion finely diced
- 2 cloves garlic minced
- 1 cup celery sliced thin
- 2 cups gold potatoes peeled and diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon salt sea salt preferred, plus more to taste
- ½ teaspoon black pepper freshly ground
- 4 cups vegetable broth unsalted or low sodium
For the Creamy Element:
- 1 cup raw cashews soaked in hot water for 1 hour or overnight
- 1 ½ cups unsweetened oat milk or other creamy plant milk
For the Sea Flavor & Mushroom Add-In:
- 1 ½ cups king oyster mushrooms diced and sautéed to mimic clam texture
- 1 tablespoon dulse flakes adds oceanic, briny flavor
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat (about 350°F / 175°C). Add the diced onion, sautéing for 5 minutes, until translucent and soft.
- Add garlic and celery and cook for another 3–4 minutes until aromatic and tender.
- Stir in the diced potatoes, thyme, paprika, salt, and black pepper. Let everything toast for 2–3 minutes to build flavor layers.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15–18 minutes, or until the potatoes are fork-tender.
- Meanwhile, blend the soaked cashews and oat milk until completely smooth and creamy. This will take about 1–2 minutes depending on your blender.
- In a separate skillet, sauté the chopped king oyster mushrooms with a pinch of salt over medium heat for 5–6 minutes until lightly browned and tender. Set aside.
- Once potatoes are soft, add the cashew cream and stir well. Simmer uncovered for 5 minutes, allowing flavors to marry and chowder to thicken slightly.
- Stir in the sautéed mushrooms and dulse flakes. Cook for 2 more minutes, then taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and optional cracked black pepper.
Notes
- If you can’t find dulse flakes, crushed nori sheets make a good substitute.
- Yukon gold potatoes yield the creamiest texture, but red potatoes also work well.
- Sauté mushrooms until slightly crispy for a more ‘seafood-like’ chew.
- For a gluten-free version, double-check that your oat milk and broth are certified gluten-free.
Nutrition
Your questions, answered
Can I use canned mushrooms instead of fresh king oyster mushrooms?
No — canned mushrooms are too soft and won’t give you the chewy texture that makes this work. Fresh king oyster mushrooms are the one ingredient worth seeking out at an Asian grocery store or well-stocked supermarket.
Do I need a high-speed blender, or will a regular blender work?
A regular blender works if the cashews have been soaked for at least 4 hours. Soak them overnight to be safe, and blend for a full 90 seconds — stop, scrape the sides, then blend again for another 30 seconds to make sure there are no grainy bits.
Is this chowder high enough in protein to work as a main meal?
Yes, especially with the cashews and potatoes together. If you want to push the protein further, stir in a cup of canned white beans — cannellini or navy — when you add the potatoes. They blend into the background flavor-wise but add meaningful protein and extra body.
Where do I find dulse flakes, and can I skip them?
Most health food stores carry dulse flakes in the dried seaweed or supplement section, and they’re easy to order online. Skipping them is possible, but the chowder will taste like a good potato soup rather than anything coastal — they’re doing real work here.
Can I make this gluten-free?
The recipe is naturally gluten-free as written, as long as your vegetable broth is certified gluten-free — some brands use additives that contain gluten. Check the label before you buy.
What can I serve with this to make it a fuller meal?
A thick slice of crusty sourdough or a simple green salad rounds it out well. If you want to stay on theme, the Vegan Clamless Roll on this site was built to pair with this exact style of chowder.
Try these next
- Vegan Clamless Roll
- Louisiana-Style Vegan Gumbo
- Vegan Polish Hunter’s Stew
- Golden Curried Parsnip Soup