Ready for a plant-based take on a classic that’s just as satisfying as the original? This vegan clam chowder skips the seafood but keeps all the rich, creamy vibes you love.
Who says classics can’t evolve? This vegan clam chowder takes all the cozy, comforting flavors of the iconic version and gives them a plant-based spin that’s rich, creamy, and hearty—without a single clam in sight. Mushrooms and soy curls soak up the broth like they were made for it, bringing an umami punch that’s packed into every bite.
Whether you’re missing the nostalgic taste of chowder or searching for a plant-based option that delivers warmth and flavor, this recipe has you covered. It’s a little throwback, a little fresh, and just the right kind of unexpected. It’s like wrapping a warm blanket around your taste buds on a chilly day. This is the ultimate comfort food in a bowl—minus the seafood.
FEATURED COMMENT:
I just made this recipe! I live in New England (Boston) and I’ve been a vegetarian for 15 years but have found myself wanting to embrace a vegan diet. I hate cooking but the cold weather and pictures of this dish prompted me to try… this is soooooo good! It’s what I imagine seafood chowder tasting like! My household loves chowder so this will become a staple to get us through New England winters!!
★ ★ ★ ★ ★
Yuu
Why You’ll Love This Recipe
If comfort food that feels both familiar and fresh is your vibe, this vegan clam chowder is going to be your new favorite. It’s everything you expect from a chowder—rich, creamy, and satisfying—but with a plant-based twist that doesn’t skimp on flavor. Here’s why you’ll be hooked:
- No clams, no problem Mushrooms and soy curls step up to take the place of clams, soaking up the broth and delivering an umami-packed richness that makes clams a thing of the past.
- Cashew cream magic. Creamy, luscious, and velvety—cashew cream is the secret to that silky texture you crave in a chowder, without any dairy involved.
- Deep flavors in about an hour. Smoky vegan bacon, fresh thyme, and a savory broth come together fast, giving you a layered, comforting dish without spending hours at the stove.
- Leftovers that taste even better. This chowder gets more flavorful with time, so it’s perfect for meal prep or saving a bowl for those lazy days when cooking feels like a chore.
- Chowder meets plant power. All the classic comfort, now fully plant-based—perfect for vegans, vegetarians, or anyone who just loves a good bowl of hearty soup.
Key Ingredients
The beauty of this vegan clam chowder? It’s all about the right ingredients doing their thing to bring you the perfectly satisfying vibes you crave. Here’s what makes this chowder the kind of comfort food you’ll want to make on repeat.
- Raw Cashews: Cashews in a chowder? You bet. Blended into a dreamy cream, they’re the secret behind that rich, silky texture without a drop of dairy.
- Vegan Butter: Let’s be real—everything’s better with a little butter. This adds a rich base that gives your chowder that perfect, buttery flavor.
- White, Brown, or Oyster Mushrooms: Forget clams. Mushrooms step in here, soaking up all that broth and bringing a meaty, savory bite that’ll make you a believer in the power of vegan seafood.
- Soy Curls: Think of these as little flavor sponges. They soak up the broth like pros, giving you a chewy, satisfying texture that plays perfectly with the creamy soup.
- Crumbled Nori: Just a sprinkle of this seaweed gives the chowder that subtle briny kick. It’s like the ocean gave your bowl a little wave!
- Tempeh Bacon: Smoky, crispy, and full of flavor—tempeh bacon is the special sauce that pulls all the savory elements together.
- Celery: Adds a nice crunch and a little brightness to balance out all the creaminess.
- Onion: These lay down the savory foundation that every good chowder needs.
- Fresh Thyme: A sprinkle of thyme adds an aromatic, earthy note that balances the richness of the broth. It’s the small things, right?
- No-Chicken Broth (or Vegetable Stock): This is where all the depth comes from. The broth ties everything together, giving the chowder its savory, comforting soul.
- Yukon Gold Potatoes: Creamy, tender, and just the right amount of hearty—these potatoes make every bite feel like the perfect blend of cozy and filling.
What Are Soy Curls?
How To Make
This vegan chowder might look like a showstopper (because let’s be real, it totally is), but making it is as easy as cozying up with a bowl of it afterward. Here’s how you go from gathering your stellar ingredients to inhaling the aromas of creamy, savory perfection in about an hour:
Step 1: Make The Cashew Cream – Blend your soaked cashews into the silkiest, creamiest mixture you’ve ever seen. This is what gives your chowder that luscious texture that’s smooth as silk. Pro tip: No one needs to know it’s cashews. It’s just your little secret.
Step 2: Sauté The Mushrooms – Get the mushrooms sizzling in some vegan butter until they’re golden and fragrant. They’re here to give your chowder that savory seafood texture minus the clams.
Step 3: Get Your Soy Curls Sizzling – Rehydrate your soy curls and let them crisp up a bit in the pan. They’re going to soak up all the flavor and add that hearty texture that makes every spoonful satisfying.
Step 4: Build the Broth – Time to get things simmering! Toss in your onions, celery, and garlic for a savory base, then add in your broth and potatoes. Let it simmer away until the potatoes are tender and your kitchen is filled with the dreamy aroma of this New England-style vegan chowder!
Step 5: Bring It All Together – Here’s where the magic happens—stir in the cashew cream, soy curls, and mushrooms, and watch it all come together. Let it simmer for a few minutes, and bam—you’ve got a big pot of cozy, clam-free goodness.
How To Serve
This vegan clam chowder is perfect on its own, but if you want to take it up a notch, add some carbs. They never disappoint. Here are a couple of great options!
- Classic with a Twist: Sourdough or homemade focaccia is perfect for soaking up every drop of that rich, creamy broth. Tear off a chunk and dip it right in—comfort food heaven.
- Bring on the Biscuits: Warm, flaky homemade buttermilk vegan biscuits are made for dunking. The buttery, melt-in-your-mouth texture adds the perfect finishing touch to your chowder bowl.
FAQs
Mushrooms and soy curls are great substitutes for clams in vegan chowder. Mushrooms add a deep, umami-rich flavor, while soy curls bring the chewy texture that mimics seafood, making them perfect plant-based alternatives for a cozy, clam-free bowl.
Making plant-based clam chowder is simple! Start by sautéing onions, garlic, and celery, then add mushrooms and soy curls to replace the clams. A blend of cashew cream gives it that signature creamy texture, while vegetable broth and Yukon Gold potatoes add all the cozy, hearty vibes.
Yes, you can easily make vegan chowder gluten-free! Simply ensure the broth and tempeh bacon are gluten-free, and skip any wheat-based thickeners by using cornstarch or gluten-free flour to keep that rich, creamy consistency intact.
Craving More Soups and Stews? Check Out These Recipes!
- Vegan Beef Bourguignon With Seitan
- Vegan Chicken and Rice Soup
- Vegan Potato Soup
- Creamy Roasted Parsnip Soup
I hope you enjoy this vegan clam chowder recipe! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too.
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New England Vegan Clam Chowder
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This vegan clam chowder is everything you love about the classic but with a plant-based remix—creamy, cozy, and full of flavor, minus the seafood. Mushrooms and soy curls are the star players here, soaking up all that rich broth and bringing the perfect hearty bite. Taste buds, get ready to be enchanted!
Ingredients
for the cashew cream
- 1 cup raw cashews, soaked in plenty of water overnight, then drained
- 1/2 cup water
- couple dashes of coconut or apple cider vinegar (optional)
for the “clams”
- 1 tablespoon plant-based butter
- 10–12 ounces of white, brown or oyster mushrooms, destemmed and chopped
- 1 cup Butler Soy Curls
- 1/2 sheet crumbled nori
- 1 tablespoon olive oil
for the broth
- 1–2 tablespoons plant-based butter or refined coconut oil
- 4 strips of tempeh bacon, chopped (store-bought also works)
- several dashes of liquid smoke
- 1 celery stalk, chopped
- 1 medium onion, diced
- 3 garlic cloves, smashed and chopped
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 5 cups No-Chicken, mushroom, or vegetable stock
- 2 cups peeled and diced Yukon Gold potatoes
- 1 tablespoon cornstarch, blended with 2 tablespoons water
- salt and pepper, to taste
- fresh thyme, chopped
Instructions
to make the cashew cream
- Using a high-speed or immersion blender, blend the cashews and liquid together until velvety smooth. Add in a couple dashes of vinegar to counteract the sweetness of the cashews, if desired. Set aside.
to prepare the clams
- Melt the plant-based butter in a large, heavy pot over medium heat. Add the mushrooms and saute until softened, turning down the heat a bit if needed. Transfer to a bowl.
- Add the soy curls and nori to the pot, cover with water. Bring to a boil and turn off the heat, but leave on the burner for about 10 minutes. Allow to cool. Chop into bite-sized pieces.
- Preheat a cast-iron skillet over medium heat. Add a little oil, then the soy curls. Allow to saute, stirring occasionally, until slightly dried out and slightly golden around the edges. Combine with the reserved mushrooms to the side.
to prepare the broth
- Using the same pot, melt 1 tablespoon of the butter or oil over medium heat. Add in the chopped tempeh bacon, and allow to saute for a couple of minutes. Reduce the heat to medium low, and add a few dashes of the liquid smoke.
- Add the celery, onion and garlic to the pot, increase the heat back to medium and stir. After a minute, add in the remaining 1 tablespoon of plant-based butter or a few splashes of broth as needed to reduce sticking. Allow to cook for several minutes, until the onion is soft.
- Sprinkle in the thyme, add the bay leaf. Add the stock and potatoes. Allow to come to a simmer and cook for 20 minutes, or until the potatoes are done.
- Bring back to a boil, stir in the cornstarch slurry, and stir until slightly thickened.
to finish
- Stir in the reserved cashew cream, mushrooms, and soy curls. Heat through, adding in salt and pepper, and a few dashes of liquid smoke if desired, to taste.
Notes
- Storage: Got leftovers? Lucky you! Pop them into an airtight container and store in the fridge for up to 4 days.
- Reheating: Simply warm on the stovetop over medium heat, adding a splash of broth or water to bring back that creamy goodness. In a hurry? The microwave works too—just heat in 30-second intervals, stirring in between, until piping hot.
- Meal Prep Marvel: This chowder gets even better the next day, so don’t be shy about meal-prepping for a cozy week ahead!
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Category: Dinner
- Method: Blended, Sautéed, Boiled, Reconstituted, Chopped
- Cuisine: American
This post was last updated on October 12, 2024.
Wanda says
My husband is not vegan and he approves of this recipe. he says it has a good flavor and texture similar to the real thing. I have shared this recipe with my daughter-in-law law who is vegan.
Deb Z says
Really chilly in Southern California. Made this chowder last night. Terrific recipe. I would, next time, boil the soy curls in a vegan broth to up the flavor. Also added some extra spice. Overall, this recipe is worth making. Delicious. Thank you Erin!
erinwyso says
Deb Z, I’m really happy you enjoyed the chowder, thanks for your feedback … I hope the weather warms up for you soon!
Hech says
This recipe was really good. As a Boston native, I don’t really recall ever having a classic clam chowder with bacon in it before going vegan tbh, but I was willing to give it a try with the benevolent kind. I was impressed. I think if I were to do the whole thing again, I would probably omit the benevolent bacon and the soy curls. I think the yukon gold potatoes and the mushrooms were the true stars of the show, combined with the cashew cream. Thanks for the creative take on a classic New England treat.
Tanesha says
I’m going to try this today. Does it freezes well? I want to double this for later enjoyment. But based on other replies it may not make it to the freezer. Lol!
erinwyso says
Hi Tanesha, I haven’t tried freezing this, but if you try and reheat with good results, I’d love to know!
Tanesha says
OMG it was sooooo good Erin! Made a few slight changes but it only lasted 2 days in my home. So sadly I don’t know if it will freeze well either. lol!
I plan to make it again so I will keep you posted!!
Barbara says
Loved it but I love all your recipes ☺
erinwyso says
Barbara, I’m so happy you enjoyed! xo
Jazmine says
Just made this recipe today and it was amazing! I haven’t had clam chowder in over 11 years and this literally made my entire week !
My boyfriend and myself are both vegan and he loved it as well he had about 5-6 bowls today alone!
I had to omit the bacon because i couldn’t find it, my local target normally has it but they were out, and i had to replace the cornstarch mixture with plain white flour because everywhere is currently out of cornstarch
But it still came out super good even with those small hiccups defiantly will be making again !
Thank you !
erinwyso says
Jazmine, so happy that you enjoyed the recipe, and were able to tweak and sub some ingredients with success! Stay safe and well.
Amalynne says
This was the most beautiful, artful, lovingly crafted recipe I’ve ever tried. Replaced soy curls with a splurge of lobster mushrooms and it was unctuous and perfect. I can’t thank you enough for bringing “clam” chowder back into my life. My husband is from New England and you have made the transition to veganism now so much easier for him. Thank you for doing this blog and bringing so much joy to our home. I wish I could hug you myself!
erinwyso says
Amalynne, thanks so much for your feedback and I’m so happy you enjoyed the recipe! I would love to get my hands on some lobster mushrooms one of these days. Giving you a big hug from Boston … your comment made my day! <3
Alice Toth says
I had this soup at a holiday party last night and it was amazing! The host had made 3 types of clam chowder and this vegan version was the favorite! Like by vegans and non-vegans alike! It was so good I am bringing it to a Christmas Eve party I am attending. I don’t like mushrooms but I loved this soup! Excellent recipe!
erinwyso says
Alice, thanks so much for your very kind feedback, and I am so happy you liked and shared with others! <3
Cindy says
My name got cut off hahaha . Cindy 🙂
ci says
Hi there!
I’ve been dying to try to make a clam chowder without the clams. I have been making dairy free for years but recently stopped eating all animals 🙂
I had never had the soy curls until last night when I made your recipe. They are really interesting!
My husband and I enjoyed it 🙂 I added a bit more of a few things but all and all it was tasty, especially with Tabasco!
Curious, did you try using any other non-dairy milks like almond or coconut before you decided on the cashew cream?
Thanks for the yummies 🙂
Cheers
Celeste | The Whole Serving says
I have never used Butler Soy Cruls, but I think I’ll be giving it a try very soon. So glad I found your blog.
Isaac Thomas says
Will definitely be giving it a go! The weather is cold here in Israel at the moment so this sounds like a winner!
Isaac Thomas,
Peace & Love
Yuu says
I just made this recipe! I live in New England (Boston) and I’ve been a vegetarian for 15 years but have found myself wanting to embrace a vegan diet. I hate cooking but the cold weather and pictures of this dish prompted me to try… this is soooooo good! It’s what I imagine seafood chowder tasting like! And I love the smoky bacon. I can’t get over how delicious this is!! My household loves chowder so this will become a staple to get us through New England winters. Thank you so much for sharing this recipe!!
erinwyso says
Yuu, I love to hear that you enjoyed and this inspired you to cook and share it with your family! Thanks for your kind feedback and stay warm during these crazy New England snows!
Nicole R says
I was excited to make this and it was tasty, but very thin. I think I need less broth, so just sharing for anyone else. Maybe start with less and add as needed.
Heather says
This chowder is amazing! My mother did not use bacon in her clam chowder, so I considered leaving it out, but then I figured I’m not really trying to recreate what I grew up with–just follow the recipe! And the very first taste really reminded me of clam chowder.
thank you so much.
erinwyso says
Heather, I’m so happy you enjoyed! Thanks for your kind feedback.
Deb says
This soup looks fantastic. If I don’t use soy curls, is there something I could substitute? BTW….absolutely love your blog. Kee’p ’em” coming!
erinwyso says
Hi Deb, Thanks! You can probably just add a blend of mushrooms to replace the soy curls … hope you enjoy.
Joni Marie says
It is perfect! I’m making it this weekend. Believe it or not, it’s been in the 40s at night!
erinwyso says
Yay! Would love to hear how it works out! Wish you come come over to Boston and we could make it together! xo