Vegan Clam Chowder with Mushrooms
Vegan Clam Chowder with Mushrooms
Rich, creamy, and loaded with umami flavor, this vegan clam chowder with mushrooms is the perfect cozy meal. It’s hearty and satisfying, made with cashew cream and mushroom “clams”. This is one hug-in-a-bowl recipe you won’t want to miss!
Vegan Clam Chowder with Mushrooms
Even with the Indian Summers we experience here on the Peninsula, the shorter days and softer light, just make we want to cook up some soup. And since the first day of fall is just a few short days away, I’m officially kicking off soup season with this over-the-top delicious, cozy from head-to-toe vegan clam chowder with mushrooms.
Vegan Clam Chowder with Mushrooms
There are 5 elements that make this chowder extra rich, creamy and flavorful
Mushrooms “clams” Mushrooms have a deep umami flavor and perfectly mimic the texture of clams in this vegan chowder recipe. I use cremini mushrooms but shiitake are also a great choice if you’re feeling fancy. The easiest oil-free way to draw out moisture and add flavor to mushrooms is to season and then broil them. Rinse, de-stem, and slice your mushrooms in half, or quarters if they are large. Shiitake mushrooms are fairly large, so cut them in quarters or even eights. Toss them in Old Bay Seasoning while they are still wet. This helps the seasoning stick to the mushrooms. Then broil them for 2 minutes on each side until they are charred but not burnt. I use this quick and easy trick to flavor other soups and salads too.
Cream Base The rich creaminess in this dairy-free clam chowder comes from cashew cream. No pre-soaking is needed! Just pour boiling water over your cashews and let them sit while you cook the soup. Then, when you’re ready to make the cream, the nuts will be nice and soft for smooth blending. I use unsweetened soy milk with a tablespoon of mellow white miso for maximum umami and richness.
Dulse Flakes or Kelp Granules Both high in iodine, dulse, and kelp are sea vegetables (seaweed) that impart a “taste of the sea” to any dish and are perfect for vegan clam chowder. Dulse flakes are reddish in color and kelp granules are green. Whichever you choose, they will tint the color of your chowder. I usually use dulse flakes for their warm color. They are interchangeable when it comes to flavor so use what is most available to you. I’ve even chopped up a sheet of nori which works in a pinch. To learn more about the difference between dulse and kelp, click here.
White Wine Dry white wine is a soup maker’s best friend. It adds a layer of complexity that helps brighten all the other flavors. I use a full cup of wine in this recipe. ¾ of a cup is cooked down with the carrots and celery and then ¼ is added at the end for a flavorful finish. Use a vegan-friendly variety if available.
Liquid Smoke Traditional clam chowder is often flavored with bacon fat and cooked bacon pieces. Liquid smoke creates the same comforting smokiness of bacon without using meat. I’ve had the best luck with Hickory Liquid Smoke for its concentrated and pure flavor.
Vegan Clam Chowder with Mushrooms
Armed with these elements, you can make the BEST vegan clam chowder with mushrooms your friends and family will absolutely love, all in under an hour! This is one recipe that will be in my soup rotation this fall, and winter and I hope you enjoy it too.
If you like this vegan clam chowder with mushrooms recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!
Keep scrolling for step-by-step instructions with photos!
Vegan Clam Chowder with Mushrooms
Ingredients for Vegan Clam Chowder
Ingredients for the Cream Base and Mushrooms:
Cream Base
o ¾ cup of raw cashews, hot soaked while you make the chowder
o 1 cup of unsweetened soy milk
o 1 tablespoon of mellow white miso paste
Mushrooms
o 8 oz. (227 grams) of cremini mushrooms (or similar) de-stemmed, washed, and cut in half (or quarters if large)
o 1 teaspoon of Old Bay Seasoning
Ingredients for the Chowder:
o 1 large yellow onion (2 cups), small diced
o Water for sauteing
o 1 teaspoon of kosher salt
o 4 garlic cloves
o 2 medium carrots (1 cup), peeled and diced
o 3 celery stalks (1 cup), diced
o 1 cup of white wine, divided
o 3 cups of vegetable broth or stock
o 1 pound (2½-3 cups / 454grams) of golden potatoes, peeled and medium diced (about 3 medium potatoes)
o 1 bay leaf
o 1 teaspoon of thyme
o 1 teaspoon of Old Bay Seasoning
o 1 tablespoon of dulse flakes or kelp granules
o 1 teaspoon of freshly cracked black pepper
o 1 teaspoon of liquid smoke
o 1 tablespoon of freshly squeezed lemon juice
Makes 4-6 bowls of chowder. Click on the ingredients in bold to see what I use in this recipe.
Ingredients for Vegan Clam Chowder with Mushrooms
Method for Making Vegan Clam Chowder with Mushrooms
Steps 1-3:
1. Pre-heat oven to broil.
2. Hot soak your cashews in a small bowl by pouring boiling water over them, enough to cover while they expand. Set aside while you make the chowder.
3. Toss the rinsed and wet mushrooms in 1 teaspoon of Old Bay Seasoning. Place them well spaced on a baking tray and broil in the oven for 2 minutes on each side. You want them slightly charred but not burnt, so keep a close eye on them. Set aside.
Steps 4-5:
4. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.
5. Stir in the garlic and sauté until fragrant, one minute more.
Step 6:
6. Now add the carrots, celery, and ¾ cup of white wine. Simmer until the wine is reduced by half.
Step 7:
7. Pour in the vegetable broth and add the potatoes, bay leaf, thyme, Old Bay Seasoning, dulse flakes, or kelp granules, and give it a stir. Cover and bring to a boil. Reduce to simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.
Steps 8-9:
8. While the chowder is simmering, drain and rinse the soaked cashews. Add them to a small blender container with the soy milk and miso paste. Blend until completely smooth. This may take a minute or more, depending on what type of blender you are using.
9. Pour the cashew cream into the soup pot and stir until well combined. Add the mushrooms, black pepper, liquid smoke, other ¼ cup of white wine, and lemon juice. Give it a good stir and season with salt and pepper to taste.
Vegan Clam Chowder with Mushrooms
Garnish with fresh thyme leaves and serve with a side of maple tempeh bacon!
Vegan Clam Chowder with Mushrooms
Note: This vegan clam chowder will keep in the fridge for 3 days. It does not freeze well.
Other soups and stews to cozy up with!
Printable Recipe Card:
Vegan Clam Chowder with Mushrooms
Ingredients
Instructions
- Pre-heat oven to broil.
- Hot soak your cashews in a small bowl by pouring boiling water over them, enough to cover while they expand. Set aside while you make the chowder.
- Toss the rinsed and wet mushrooms in 1 teaspoon of Old Bay Seasoning. Place them well spaced on a baking tray and broil in the oven for 2 minutes on each side. You want them slightly charred but not burnt, so keep a close eye on them. Set aside.
- Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.
- Stir in the garlic and sauté until fragrant, one minute more.
- Now add the carrots, celery, and ¾ cup of white wine. Simmer until the wine is reduced by half.
- Pour in the vegetable broth and add the potatoes, bay leaf, thyme, Old Bay Seasoning, dulse flakes, or kelp granules, and give it a stir. Cover and bring to a boil. Reduce to simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.
- While the chowder is simmering, drain and rinse the soaked cashews. Add them to a small blender container with the soy milk and miso paste. Blend until completely smooth. This may take a minute or more, depending on what type of blender you are using.
- Pour the cashew cream into the soup pot and stir until well combined. Add the mushrooms, black pepper, liquid smoke, other ¼ cup of white wine, and lemon juice. Give it a good stir and season with salt and pepper to taste.
Notes:
This vegan clam chowder will keep in the fridge for 3 days. It does not freeze well.
For step-by-step instructions with photos, see blog post!
Nutrition Facts
Calories
239.24Fat (grams)
7.94Sat. Fat (grams)
1.43Carbs (grams)
29.75Fiber (grams)
4.03Net carbs
25.72Sugar (grams)
5.15Protein (grams)
7.22Sodium (milligrams)
809.90Cholesterol (grams)
0.06Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.