Vegan clam chowder

5 from 1 vote

Creamy and comforting vegan clam chowder. Mushrooms make the perfect chewy clam replacement. Cooked in a fragrant cashew cream broth with hearty potatoes and carrots.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 242kcal

Author: Maria

Equipment

Dutch oven

Ingredients

¾ cup raw cashews
1½ cups vegetable broth
1 teaspoon corn starch
1-2 teaspoons neutral oil
½ onion diced
2 carrots diced
2 large potatoes peeled and diced
4 cloves garlic minced
8 ounces white button mushrooms chopped
8 ounces shiitake mushrooms chopped
3 cups vegetable broth
1 tablespoon white or yellow miso paste or tomato paste

Seasonings

1 tablespoon soy sauce
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon old bay seasoning
1-2 sheets toasted nori sheets (crumpled) see notes
salt to taste
½ teaspoon black pepper
¼ lemon juiced

US Customary - Metric

Instructions

Make cashew cream

Boil two cups of water. Place the raw cashews in a large mug or small mixing bowl. Pour the boiled water over the cashews and let them soak for 10 minutes
¾ cup raw cashews
Drain the water from the cashews and blend them in a blender with vegetable broth and corn starch, until smooth. Set aside to add later.
1½ cups vegetable broth, 1 teaspoon corn starch, ¾ cup raw cashews

Make the soup

Add oil to a large dutch oven on medium heat. Let the oil heat up for one minute. Add the onions and sauté until lightly golden brown.
1-2 teaspoons neutral oil, ½ onion
Add the mushrooms and sauté until the liquid evaporates. Should be about 5-8 minutes.
8 ounces white button mushrooms, 8 ounces shiitake mushrooms
Add in the rest of the vegetables, miso paste, seasonings and broth. Cover and bring to a boil. Turn heat down to medium low and simmer for 15-20 minutes, or until vegetables are tender.
2 carrots, 2 large potatoes, 4 cloves garlic, 1 tablespoon soy sauce, ½ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1-2 sheets toasted nori sheets (crumpled), 3 cups vegetable broth, 1 tablespoon white or yellow miso paste

Final touches

Once the soup has cooked, pour in the cashew cream, black pepper. Stir on low heat until the chowder thickens up. Remove from heat and add lemon juice and salt to taste then stir. Serve with saltines or crackers.
salt, ½ teaspoon black pepper, ¼ lemon

Notes

You can also use 1 tablespoon of kelp granules or dulse flakes.

This lasts for five days in an airtight container in the fridge.

You can freeze this chowder as well.

Nutrition