Vegan no Clam Chowder Recipe + VIDEO (2024)

• 8-10 oz oyster mushrooms medley
• 4 cups golden potatoes cut into small dice
• 1/2 yellow onion diced
• 3 cloves garlic grated ( or 1 tsp garlic powder)
• 1 stalk celery diced
• 10 sprigs thyme
• 1 bay leaf
• 3 tbsp dry white wine
• 4 cups kombu veggie stock (see recipe below)
• 1 tbsp onion powder
• 1 tbsp nutritional yeast optional
• chives or scallions for garnish

Cashew Cream

• 1 cup raw cashews
• 1 cup hot water

Kombu Veggie Stock

• 6 cups water
• 2 stalks celery diced
• 1 carrot cut into 1 inch pieces
• 1 leaf bay
• 2 strips dried Kombu (sea vegetables mix or any dried seaweed)
• 3 tsp dulse flakes or to taste
• 1/8 tsp turmeric optional for color

US Customary - Metric

• If making your own stock start by bringing all the stock ingredients to a boil. Turn down the heat and simmer away until the stock has concentrated and reduced to 4 cups. Strain and set aside or refrigerate until needed. (it can be made a couple of days in advance if needed). Alternatively feel free to use a store bought veggie broth and add some dulse flakes or any seaweed to it to create that ocean flavor.

  6 cups water, 2 stalks celery, 1 carrot, 1 leaf bay, 2 strips dried Kombu, 3 tsp dulse flakes, 1/8 tsp turmeric

Make the Cashew Heavy Cream

• Rinse the cashews well then transfer them to powerful blender and cover with the hot water. Allow to soak while you work on the chowder. Just before the chowder is ready make sure to come back and puree until smooth and creamy.

  1 cup raw cashews, 1 cup hot water

The Chowder

• In a medium size stock pot add a splash of water or a little drizzle of olive oil (omit the oil for WFPB & Plantricious diets) and sautee the onion with a pinch of salt until translucent.

  1/2 yellow onion

• Add the garlic, oyster mushrooms and half of the fresh thyme and toss to coat well. Sprinkle with a tiny pinch of sea salt and hit it with the white wine. Cook until the mushrooms have wilted and the wine has evaporated. Transfer to a bowl and keep warm.

  8-10 oz oyster mushrooms medley, 3 cloves garlic, 10 sprigs thyme, 3 tbsp dry white wine

• In the same pot you cooked the mushrooms add the diced celery, diced potatoes, bay leaf, the rest of the thyme, onion powder, nutritional yeast and veggie kombu broth. Season to taste with sea salt and bring to a simmer. Cook until the potatoes and celery have softened. Discard the bay leaf and thyme sprigs if they are woodsy.

  4 cups golden potatoes, 1 stalk celery, 1 bay leaf, 1 tbsp onion powder, 1 tbsp nutritional yeast, 4 cups kombu veggie stock

• Stir in the cashew cream. At this point if you would like your chowder to be thicker simply transfer 2 or 3 ladles of the soup into the blender and puree until smooth. Add it back into the pot and combine.

• Add the sautéed oyster mushrooms into the chowder and adjust seasonings. Serve hot garnished with fresh thyme, chives, crumbled toasted seaweed + crusty bread or oyster crackers on the side.

  chives or scallions

• Make Ahead - Both the cashew cream and Kombu stock can be made a couple of days in advance.
• Swaps - If you aren’t a fan of mushrooms you can still make this chowder using chopped up hearts of palm instead.
• Seafood Flavor - you can bump up the seafood flavor with more dulse flakes or sprinkle some crumbled toasted seaweed on top to your liking.
• Add Miso - If you want to get a little fancy you can add in some dissolved white miso paste at the very end.
• On Storage -Since this is a dairy-free soup it can be store in the refrigerator up to a week. It also freezes well up to 5 months in freezer proof lidded containers. Remember to thaw out in the refrigerator before reheating.

Course: Soup

Cuisine: American

Keyword: soup, vegan chowder

Author: Florentina