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Vegan "Clam" Chowder

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Clam Chowder, Lentils Vegan
Servings: 6
Author: Adapted from Vegan Huggs

Ingredients

Cream Base

  • 3/4 Cup Unsweetened Almond Milk
  • 1/2 Cup Raw Cashews

"Clams"

  • 1-2 Tbsp Vegan Butter
  • 8 Oz. Cremini Mushrooms, sliced
  • 1 Tsp Steak Seasoning
  • 1 Tsp Soy Sauce

Soup

  • 2 Tbsp Vegan Butter
  • 1 Medium Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 2 Celery Stalks, chopped
  • 2 Medium Carrots, Sliced
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary
  • 3 Tbsp All-Purpose Flour
  • 5 ½ Cups Vegetable Broth
  • 2 Medium Russet Potatoes, chopped
  • 2 Bay Leaves
  • 1-1 ½ Tsp Old Bay Seasoning
  • ½ Tsp Sea Salt
  • More Salt & Pepper to taste

Instructions

Cream Base

  • In a small pot with a top, boil the cashews for twenty minutes. When the cashews are almost done, heat the milk in the microwave for 30 second increments, until it's warm.
    Drain the water from the cashews and them, along with the milk to a blender.
    Blend until smooth and creamy. Set aside.

"Clams"

  • Add butter to a saucepan over medium heat. Add the mushrooms, the seasoning and the soy sauce to pan and stir. Saute for about 5-7 minutes.*
  • Remove the mushrooms from pan and set aside.

Soup

  • In a dutch oven, or similar pot, heat the butter over medium heat until its melted. Add the onions and saute until fragrant and translucent. About 2 minutes. Add garlic and stir, about a minute.
    Then add the celery, carrots, thyme and rosemary. Saute for about 6 minutes or until the vegetables are tender.
  • Sprinkle the flour over the vegetables and stir constantly for about a minute. Then stir in the broth, potatoes, bay leaves, Old Bay Seasoning and salt.
    Turn heat to medium-high and bring the soup to a boil, about 13 minutes.
    Remove bay leaves.
  • Turn heat to medium-low and slowly stir in the cashew base. Cook for about 5 minutes (or until potatoes are tender and cooked through)*.
    Then add in the mushrooms.
    Serve with a hearty multi-grain toasted bread or crackers and garnish with fresh parsley.

Notes

  • Mushrooms release a lot of water - this should keep the mushrooms from sticking to the pan but if for some reason they begin to stick, add a tablespoon of water to the pan.
  • Keep an eye on your potatoes - don't overcook them or they'll fall apart.