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Rich and hearty vegan clam chowder.

New England Vegan Clam Chowder


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

  • Author: erin wysocarski
  • 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
  • 1012 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

  • 12 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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. Bring back to a boil, stir in the cornstarch slurry, and stir until slightly thickened.

to finish

  1. 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