VEGAN New England Clam Chowder

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Added by Serg


Cream Base

  •     1/2 cup raw cashews, soaked in water 2-4 hours (*See Note)
  •     3/4 cup unsweetened soy milk (or any plant-based milk)


  •     1 tablespoon vegan butter (or olive oil)
  •     8 oz white button mushrooms, cut into 1/2-inch pieces (or any mushrooms)
  •     1 garlic clove, minced
  •     1 teaspoon low sodium tamari (sub soy sauce)

Soup Base

  •     1 tablespoon vegan butter
  •     1 tablespoon olive oil
  •     1 medium yellow onion, diced
  •     2 celery stalks, diced
  •     2 medium carrots, diced or sliced 1/4 inch thick
  •     2-3 med/large cloves garlic, minced
  •     1 1/2 teaspoons dried thyme
  •     1/2 cup dry white wine (*See Note)
  •     4 cups vegetable broth, low sodium (*See Note)
  •     3 tablespoons all-purpose flour (gluten-free or regular)
  •     2 medium russet potatoes, peeled and cut into bite-sized pieces
  •     2 bay leaves
  •     2 teaspoons kelp granules (*see note for a sub)
  •     1 teaspoon Himalayan salt more to taste
  •     1-2 tablespoons fresh lemon juice (*optional)
  •     Fresh cracked pepper, to taste


Cream Base

  1.     Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.


  1.  In a large sauce pot over medium heat, add 1 tablespoon butter.
  2. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes).
  3. Now add 1 clove minced garlic and soy sauce.
  4. Sauté until the mushrooms are tender & lightly browned.
  5. About 2-4 minutes.
  6. Remove mushrooms and set aside.

Soup Base

  1.    Wipe out the same pot and return to stove. Heat oil & butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic & thyme. Sauté about 5-7 minutes, or until veggies are tender.
  2.    Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down, about 3-5 minutes. Stir often.
  3.    Sprinkle flour over veggies and stir constantly for 1-2 minutes.  
  4.   Stir in broth and add potatoes, bay leaf, kelp granules, and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.
  5.   Turn heat to medium-low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in mushrooms, lemon juice, and fresh cracked pepper.
  6. Place in your favorite soup bowls & garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!


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