Vegan Clam Chowder

4.82 from 22 votes

Thick and creamy, vegan clam chowder is full of vegetables and tastes so close to New England Clam Chowder, you won't believe it's vegan.

Prep Time10

Cook Time25

Total Time35

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: SERVINGS

Calories: 170kcal

½ cup raw organic cashews ( or substitute silken tofu, or white beans for a nut-free option)
¾ cup unsweetened oat milk or plant milk of choice; make sure it is unflavored and unsweetened

1 medium yellow onion diced
½ cup celery diced
½ cup carrots diced
3 cloves garlic minced
1 teaspoon dried thyme
½ cup dry white wine a vegan variety
6 cups organic vegetable broth
3 Tablespoons all-purpose flour gluten-free or regular
3 baking potatoes peels on and cut into bite-sized pieces (I used my [Fullstar Vegetable Chopper]; large chopping size)
1 Tablespoon dulse flakes finely chopped
2 bay leaves
1 teaspoon sea salt more to taste
1-2 tablespoons fresh lemon juice
2 teaspoons fresh ground black pepper
2 teaspoons Old Bay Seasoning or creole seasoning of choice

Blend the plant milk & cashews or white beans (discard soaking water) together until very smooth. Set aside.
Another option is to blend ½ cup gluten-free flour with the plant milk and skip nuts and beans.

Cut mushrooms into chunks and marinate them for at least 30 minutes.
In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking.
Remove mushrooms and set them aside.

Add the onion to a large skillet and sauté until translucent, about 2-3 minutes.
Add celery, carrots, garlic, and thyme.
Sauté about 5-7 minutes or until veggies are tender.
Add wine and turn the heat up to medium-high to simmer.
Cook the wine down by turning down the heat and simmering for about 3-5 minutes, stirring often.
To make a roux, sprinkle flour over veggies and constantly stir for 30-60 seconds.
Stir in teh vegetable broth and add the potatoes, bay leaf, chopped dulse or flakes, and the Old Bay Seasoning or Creole seasoning of choice.
Bring to a simmer for about 25 minutes, until teh potatoes are tender.
Discard bay leaves.
Now, add the cashew cream and stir.
Taste for seasoning and add more seasonng if desired.
Cook for 3-4 minutes and remove from heat.
Stir in mushrooms, lemon juice, and pepper.
Garnish with the chopped parsley.
Serve with crackers.

Marinate the mushrooms overnight for the deepest flavors.
When using nori sheets, crumble one sheet in a food processor and grind it into powder.
If you are allergic to nuts or don't eat nuts, you can blend ½ cup of gluten-free four with the almond milk and omit the cashews.
Skip the almond milk altogether, and use vegetable broth instead with ½ cup of gluten-free or whole-grain flour
Or, blend the cashews in the vegetable broth.
Substitute white wine with apple cider vinegar, apple juice, white grape juice, or white vinegar.
I like using Super Cubes to freeze soups for individual servings.
This vegan clam chowder recipe stays fresh in the refrigerator for up to 5 days.
Freeze vegan clam chowder for up to 3 months.