Vegan Clam Chowder (Easy & Creamy)

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This homemade vegan clam chowder recipe is the best because it's creamy, plant based and so easy to make. In addition, it is gluten free, dairy free, and perfect for meal prep.

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This vegetarian clam chowder is by no means tradational since it doesn't contain clams but it's a great way to enjoy the flavors. If you love chowders, you can try my vegan potato corn chowder recipe as well.

This dish is very creamy like my vegan broccoli potato soup, carrot ginger soup, vegan lemon rice soup, or vegan mushroom soup. Soups are an easy way to eat veggies and also quick to make for busy nights.

Before we jump into the recipe, let's talk about how you can customize it and learn some tips.

How to make vegan clam chowder

Ingredients

Shiitake Mushrooms, Potatoes and Hearts of Palm (optional but recommended)

Shiitake mushrooms are a great alternative to clams in this dish because of the texture. I also like adding sliced hearts of palm but you can just add more mushrooms instead. Potatoes make it very filling too!

Raw Cashews, Plant based milk and Arrowroot (sub for cornstarch)

We will be using soaked raw cashews because it makes it very creamy and has a neutral taste. When it's combined with unsweetened plant based milk and arrowroot, it thickens the soup as well.

Onion, Garlic, Carrots and Celery

I like using yellow onions because I find they caramelize better. Adding lots of garlic, celery and carrots also give this dish so much flavor.

Water or Vegetable Broth, tamari and apple cider vinegar

For liquid I usually use water but you can use vegetable broth if you like. Tamari gives that umami taste but you can use soy sauce if you are not gluten free. Apple cider vinegar balances out the flavors and adds a tangy taste.

Seasonings and herbs

Using fresh thyme really makes it taste great so I don't recommend subbing for dry thyme. We'll also add old bay seasoning and dulse or kelp granules (optional) to give seafood flavor.

Oil & Salt

I like using avocado oil for my cooking but you can use coconut or olive oil. Always adjust the salt to your taste.

How to make it

First, we will start by soaking the raw cashews by adding them in a bowl and cover with hot boiling water for 15 to 20 minutes, and then rinse and drain.

While the cashews are soaking, we will be sautéing onions in a large pot or dutch oven over medium heat until soft for a few minutes. And then add the mushrooms and tamari, cook for a few more minutes.
After that, you can add the potato, carrots, celery and cook for a few more minutes.

In the meantime, add the rinsed and drained soaked cashews into a high-speed blender with plant based milk and arrowroot (or cornstarch). And then blend until smooth and creamy. Set aside.

Add the garlic and hearts of palm into the pot, cook for another minute.
Now, add the water/broth, cashew mix that you blended, salt, thyme, apple cider vinegar, old bay seasoning, dulse or kelp granules into the pot. Turn the heat up to boil, and then simmer, covered for 25 to 35 minutes until potatoes are soft, stir occasionally. Serve with freshly cracked pepper on top.

Tips & Variations

Make sure to dice the potatoes and carrots small because they will cook faster.
If the vegan chowder is too thick, you can add more water or broth.
If it's too watery, cook it a little bit longer.
Always adjust to taste! Add more salt if needed.

close up picture of vegan clam chowder on spoon

How to store the leftovers

When stored properly, it will last 3 to 4 days so just place it in an air-tight container and then store it in the fridge. Leftovers might be thicker so you can add some water before reheating it.

Frequently asked questions

Can I make it spicy?

Yes! You can add red pepper flakes or smoked paprika to make it spicy.

How can I make it soy free?

Instead of using tamari, you can use coconut aminos. The rest of the ingredients are soy free.

Is there a nut free version?

To replace cashews, you can try using coconut milk but it won't be as creamy. If you decided to do that, you should omit the plant based milk.

It's easy to put this delicious, filling and satisfying vegetarian and vegan clam chowder on the table. It is also:

Hearty, and Healthy
Cozy & Comforting
Dairy free & Gluten free
Meal prep friendly

More plant based recipes with potatoes to try

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin