vegan clam chowder

Warm up on a chilly night with this rich, creamy &amp; hearty New England Vegan Clam Chowder. It takes 30 minutes to make &amp; it's easy to prepare, too.

Vegan Clam Chowder (Gluten-Free)

raw cashews, (soaked in water 2-4 hours (*See Note))

soy milk ((or any plant-based milk))

vegan butter ((or olive oil))

garlic clove, (minced)

low sodium tamari ((sub soy sauce))

vegan butter ((sub with olive oil))

onion

celery (, diced)

carrots (, diced or sliced 1/4 inch thick)

garlic (, minced)

thyme

dry white wine ((a vegan variety))

vegetable broth (, low sodium)

all-purpose flour ((gluten-free

potatoes

bay leaves

kelp granules (or dulse flakes (*see note))

Himalayan salt (, more to taste)

lemon juice ((*optional))

cracked pepper (,

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

Cream Base

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

Mushrooms

Wipe out the same pot and return to stove. Heat butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic &amp; thyme. Sauté about 5-7 minutes or until veggies are tender.

Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about&nbsp; 3-5 minutes. Stir often.

Sprinkle flour over veggies and stir constantly for 30-60 seconds.

Stir in broth and add potatoes, bay leaf, kelp&nbsp;granules,&nbsp;and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.

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.

Place in your favorite soup bowls &amp; garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!

Soup Base

Creamy vegan chowder made with protein-packed yuba instead of clams! Packed with flavor from Old Bay seasoning, cognac and more. This recipe may look to have a lot of ingredients, but many of them are pantry staples. The creamy and flavorful end result is worth it!

Old Bay Clam-less Vegan Chowder

raw cashews (soaked in hot water, then drained)

potato

beans

tbsp white or yellow miso

yeast

olive oil

celery

garlic

1 and 1/2 tsp Old Bay seasoning ((see note))

tsp black pepper

cognac

vegetable broth

oz yuba sheets ((see note) rinsed and

tbsp vinegar

parsley (divided)

Rinse and drain the soaked cashews, and add them to a blender along with the cooked potato, white beans, miso, and nutritional yeast. Blend until smooth, adding a little bit of water if needed to blend. Set mixture aside.

In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds.

Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. Cook for about 2-3 more minutes, stirring frequently. Deglaze the pan by adding the cognac, stirring well, and scraping around the bottom of the pan for any stuck pieces. If you're not using alcohol, do this same thing with a small splash of the vegetable broth.

Add all of the vegetable broth and bring the mixture to a boil. Reduce to a simmer and stir in the yuba pieces. Continue to cook until the potatoes are tender, about 15 more minutes. Stir in the cashew cream mixture, and simmer until hot. Finally, stir in the vinegar and half of the chopped parsley.

Taste for seasoning (especially salt and/or Old Bay). Serve hot, garnished with more chopped parsley, and crackers, bread, or other accompaniments of choice.

To prepare the cashew cream:

Do not underestimate the power of a good chowder to lift your spirits, especially not this vegan chowder recipe. The unctuously creamy, velvety soup is one of the best tonics for blueness, and a hearty bowl of hot, chunky amazingness that warms and comforts the bellies of all who consume it. And if you make this chow-able chowder, featuring the incredible ingredient that is hearts of palm as a mock clam, you’ll see that it lives up to that esteemed reputation, and then some.

Creamy Hearts of Palm "Clam" Chowder

olive oil butter

yellow onion, (finely diced)

carrots, (cut into thin half-moons (about 2 large carrots))

garlic, (minced)

vegan butter

all-purpose flour, (or gluten-free flour mix)

can coconut milk, (lite or regular fat)

soy milk

yellow potato,

apple cider vinegar

salt

black pepper, (to taste)

Sauté

Firstly, sauté the onions, carrots, and garlic in a tablespoon of olive oil or vegan butter in a large soup pot over medium heat, for 7 - 10 minutes.

Brown

Meanwhile, in a skillet over medium heat, melt the ¼ cup of vegan butter completely, and then add the ¼ cup of flour. Cook the flour until it begins to turn a toasty golden brown, about 2 minutes.

Reduce

Once the flour has browned, add the coconut milk and nutritional yeast to the skillet, and then stir well and let bubble until it has thickened into a creamy sauce, about 3 minutes or so.

Combine

Now, add 2 cups of unsweetened soy milk to the sautéed veggies in the soup pot, and bring that to a boil. Once boiling, reduce the heat to medium-low, and then add the creamy coconut sauce that you just made in the skillet, as well as the diced yellow potato. Stir the chowder until the two are well combined, cover the soup pot with a lid, and let the veggies simmer gently in the chowder until the carrots and diced potato are tender, about 10 - 15 minutes. Stir frequently.

Lastly, add the hearts of palm circles to the chowder, along with the apple cider vinegar, salt, dried thyme and black pepper. Stir well to combine, and then allow the hearts of palm to heat through, about 5 more minutes of gentle boiling.Note: If you&#039;d like a thinner chowder, add an additional cup of soy milk, but remember to re-season accordingly.

Serve

Serve the chowder in a bowl with some classic saltine crackers sprinkled over top!

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Vegan Clam Chowder (Gluten-Free)

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Top 3 vegan clam chowder recipes from across the web

The most viewed vegan clam chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Clam Chowder (Gluten-Free)

Old Bay Clam-less Vegan Chowder

Creamy Hearts of Palm "Clam" Chowde...

The most viewed vegan clam chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine