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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.
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.
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
Yes! You can add red pepper flakes or smoked paprika to make it spicy.
Instead of using tamari, you can use coconut aminos. The rest of the ingredients are soy free.
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
PrintVegan Clam Chowder (Easy)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish, Side Dish
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
This homemade vegan clam chowder recipe is creamy, plant based and so easy to make. It is gluten free, dairy free, and perfect for meal prep.
Ingredients
- ¾ cup raw cashews (soaked)
- 1 and ½ cup unsweetened plant based milk
- 1 tablespoon arrowroot or corn starch
- 3 cups shiitake mushrooms (sliced)
- 1 tablespoon avocado oil or olive oil
- 1 (14oz) can hearts of palm (optional but recommended) ( drained and sliced into small discs)
- 1 tablespoon tamari
- 2 tablespoon apple cider vinegar
- 1 yellow onion (chopped)
- 3 medium yellow potatoes ( peeled and diced small )
- 2 celery stalks (chopped)
- 2 medium carrots (diced)
- 5 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 3 and ½ cups vegetable broth or water
- 1 teaspoon old bay seasoning
- 1 teaspoon salt or more to taste
- 1 tablespoon dulse granules or kelp granules (optional)
- Pepper to taste
Instructions
- Start by soaking the raw cashews by adding them in a bowl and cover with hot boiling water for 15 to 20 minutes, rinse and drain.
- While the cashews are soaking, place a large pot or dutch oven over medium heat, add the oil and when oil is hot, add the onions and cook until soft for 5 minutes.
- Add the mushrooms and tamari into the pot, cook for 5 more minutes.
- Now, add the potato, carrots, celery and cook for 3 to 4 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). Blend until smooth and creamy. Set aside.
- Add the garlic and hearts of palm into the pot, cook for 1 minute.
- Next, 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.
Notes
Dice the potatoes and carrots small because they will cook faster.
If the vegan chowder is too thick, add more water or broth.
If it's too watery, cook it a little bit longer.
Always adjust to taste and more salt if needed.
Nutrition
- Serving Size: 6-8
- Calories: 261
- Sugar: 4g
- Sodium: 924.2mg
- Fat: 12.7g
- Trans Fat: 0g
- Carbohydrates: 32.4g
- Fiber: 5.3g
- Protein: 6.9g
- Cholesterol: 0mg
Keywords: vegetarian clam chowder, easy vegan clam chowder, dairy free clam chowder
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