Vegan Clam Chowder
This hearty chowder recreates the creamy, briny character of New England clam chowder using entirely plant-based ingredients. Oyster mushrooms stand in for clams, dulse seaweed adds a subtle oceanic flavor, and cashew milk gives the broth its rich body. The whole pot comes together in about 45 minutes.
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
Calories: 463kcalCarbohydrates: 57gProtein: 15gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1674mgPotassium: 1309mgFiber: 9gSugar: 16gVitamin A: 1147IUVitamin C: 32mgCalcium: 203mgIron: 6mg
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