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This Vegan Clam Chowder is inspired by the classic New England Clam Chowder. It’s made with a thick and creamy non-dairy milk base, tender potatoes, fragrant aromatics, and oyster mushrooms as the perfect clams substitute. Serve with oyster crackers and fresh parsley for the ultimate dinner tonight! It seriously tastes like the real thing!

vegan clam chowder in gray bowl with spoon and parsley

Ingredients You’ll Need 

  • Cashews: The base of this vegan clam chowder is inspired by the creamy soup base in our Vegan Broccoli Cheddar Soup. When blended with non-dairy milk, it makes a great vegan substitute for half-and-half or heavy cream.
  • Non-dairy milk: Our go-to is our homemade almond milk, but feel free to use what you have on hand. Almond milk, coconut milk, or unsweetened soy milk are all good alternatives. Note that coconut milk may leave a coconut flavor after-taste, but it should be subtle!
  • Vegan butter: We opted for vegan butter instead of oil for additional savory flavor, but feel free to opt for a neutral oil such as vegetable oil, avocado oil, or even olive oil.
  • Oyster mushrooms: The best vegan clams! Oyster mushrooms have a strong umami flavor and have similar textures to clams. They’re hearty, chewy, and earthy. If you can’t find oyster mushrooms, try king oyster mushrooms (trumpet mushrooms), shiitake mushrooms, or as a last resort, cremini mushrooms.
  • Aromatics: A simple blend of leeks, carrot, garlic, thyme and bay leaves add depth of flavor to this hearty soup and help create a savory broth.
  • White miso paste: Another great source of umami flavor. A little bit goes a long way, but adds a ton of flavor to the creamy base.
  • Dry white wine: White wine helps amplify the flavors in this vegan clam chowder and brings all the flavors together. If you prefer to cook without alcohol, replace with vegetable stock.
  • Flour: All purpose flour helps thicken the clam chowder and speeds up the cooking process. If you are gluten-free, opt for a gluten-free flour blend.
  • Yukon gold potatoes: Our favorite potatoes to use in soups due to their creamy buttery texture. However russet potato will work in a pinch – just make sure to peel them beforehand.
  • Lemon juice: A squeeze of lemon juice stirred in at the end of cooking helps balance the savory, creamy soup base and brightens the flavor.
  • Salt + Pepper: Adding salt and pepper throughout the cooking process helps season the layers sufficiently and creates a full-bodied soup bursting with flavor.
ingredients for vegan clam chowder labeled on blue table

Equipment Needed

spoonful of vegan clam chowder

How to Make Vegan Clam Chowder

  1. Blend the cashews and non-dairy milk. Add the drained, soaked cashews to a high-speed blender and the non-dairy milk and blend on high until smooth. Set aside while you prepare the remainder of the soup.
  2. Brown the mushrooms. In a large soup pot over medium heat, add 1 tablespoon of vegan butter. Once melted, add 4 ounces of the oyster mushrooms and cook, occasionally stirring, until the mushrooms begin to brown and crisp up, about 8 minutes. Remove the mushrooms and set them aside (for garnish!).
  3. Cook the leeks and remaining mushrooms. Add the remaining 2 tablespoons of vegan butter. Once melted, add in the remaining oyster mushrooms and sliced leeks. Cook, occasionally stirring, until the leeks soften and the mushrooms begin to brown, about 5 minutes.
  4. Add the aromatics. Add in the carrot, minced garlic, thyme, and 1/2 teaspoon of salt. Continue cooking for another 2 to 3 minutes until slightly softened and fragrant. Stir in the miso paste until well incorporated.
  5. Deglaze the pan with dry white wine. Use your spatula to scrape up any browned bits from the bottom of the pot. Cook for about 2 minutes, frequently stirring, to cook off the alcohol.
  6. Add the flour. Stir it through, cooking until the mixture thickens, about 1 minute. Next, add in the water 1 cup at a time, stirring between each addition. Add in the bay leaves, potatoes, and remaining salt.
  7. Simmer. Bring to a boil, then lower to a simmer and cover, occasionally stirring, until the potatoes are fork tender. Remove the bay leaves and stir in the cashew cream and lemon juice.
  8. Serve. Season with salt and pepper to taste, then top as desired. Enjoy!
cooking oyster mushrooms in pot with vegan butter
oyster mushrooms and leeks in pot with vegan butter
mushrooms leeks carrots garlic and spices in pot
white miso paste in large pot with sautéed vegetables
adding white wine to large pot of sautéed vegetables for chowder
adding flour to large pot of sautéed vegetables for chowder
adding broth to large pot of sautéed vegetables for chowder
adding bay leaves to large pot for vegan clam chowder
adding potatoes to large pot for vegan clam chowder
adding soaked raw cashews to high speed blender
making cashew cream in high speed blender
adding cashew cream to large pot of vegan clam chowder
adding lemon juice to large pot of vegan clam chowder

Serving Suggestions 

This vegan clam chowder soup is the ultimate comfort recipe perfect for a cozy dinner. Serve on its own with fresh parsley, oyster crackers, and reserved oyster mushrooms. You can also serve it in a bread bowl with a sprinkle of crumbled crispy vegan bacon or with a side of crusty bread like our no knead bread. Or, serve it with our Brussels Sprouts Caesar Salad for a light, healthy side.

horizontal photo vegan clam chowder in gray bowl with spoon and parsley

Storage Instructions

Leftover vegan clam chowder will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Allow the soup to cool completely to room temperature before storing and transfer to airtight containers for best flavor retention.

Reheat leftover clam chowder soup in the microwave or on the stovetop in a small saucepan until warmed through. If frozen, allow thawing in the refrigerator for 1-2 days before reheating as usual. If any separation occurs, stir the soup back together until combined.

vegan clam chowder in pot

More Creamy Vegan Soup Recipes You May Enjoy:

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vegan clam chowder in gray bowl with spoon and parsley

Vegan Clam Chowder with Oyster Mushrooms

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5 from 1 review

  • Author: Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 6 servings
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Description

This Vegan Clam Chowder is inspired by the classic New England Clam Chowder. It’s made with a thick and creamy non-dairy milk base, tender potatoes, fragrant aromatics, and oyster mushrooms as the perfect clams substitute. Serve with oyster crackers and fresh parsley for the ultimate dinner tonight! It seriously tastes like the real thing!

Ingredients

  • 1 cup raw cashews, soaked overnight
  • 1½ cups non-dairy milk
  • 3 tablespoons vegan butter, divided
  • 12 oz oyster mushrooms, divided
  • 1¼ teaspoon salt, divided 
  • 1 medium leek, white and light green parts thinly sliced
  • 1 medium carrot, sliced
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon miso paste
  • ½ cup dry white wine (or sub vegetable broth)
  • ¼ cup flour
  • 4 cups water 
  • 2 bay leaves
  • 1 pound Yukon gold potatoes, cubed
  • Juice of 1 lemon
  • Black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Bring a small pot of water to a boil. Once boiling, remove from heat and add in the cashews. Allow the cashews to soak as you prepare the remaining ingredients.
  2. In a large pot over medium heat, add 1 tbsp of the vegan butter. Add 4 oz of the oyster mushrooms and cook, occasionally stirring, until the mushrooms brown and crisp up. About 8 minutes. Add ¼ tsp salt and stir through. Remove the mushrooms from the pot and set aside. 
  3. Add the remaining 2 tbsp of vegan butter to the pot. Once melted, add the remaining 8 oz of mushrooms and the sliced leeks. Cook, occasionally stirring, until the leeks soften and the mushrooms begin to brown, about 5 minutes. 
  4. Add the carrot, minced garlic, thyme, and ½ tsp salt. Continue cooking for another 2-3 minutes. 
  5. Add the miso paste and stir until incorporated. 
  6. Add the dry white wine to deglaze. Use your spatula to scrape up any browned bits from the bottom of the pot. Cook for about 2 minutes, frequently stirring, to cook out the alcohol.
  7. Add the flour and stir through. Cook for 1 minute until the mixture thickens. 
  8. Add in the water 1 cup at a time, stirring between each addition. 
  9. Then add the bay leaves, potatoes, and ½ tsp salt. Bring to a boil, then lower to a simmer. Cover and simmer, occasionally stirring, for about 8 minutes or until the potatoes are cooked.
  10. Drain the cashews and transfer them to a high-speed blender along with the non-dairy milk. Blend on high until smooth and set aside.
  11. Once the potatoes are cooked, remove the bay leaves and add the cashew cream and lemon juice. Season with salt and pepper to taste.
  12. Top with chopped parsley and the reserved oyster mushrooms, and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Method: Stovetop

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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1 Comment

  1. We made this tonight and it was absolutely delicious!! I couldn’t find oyster mushrooms so used tree oyster. Next time I’ll use both oyster and shiitake. We didn’t have dry white wine so used vegetable broth and topped with vegan bacon… YUM!! One of the most delicious soups we’ve ever had! Thank you for the recipe!
    (We use either BeLeaf or Vegan Bacon Slices – both can be located in freezer section. We fried in Air Fryer @350 degrees for 9 minutes on each side)



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