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
- 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.
- 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.
- 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.
- Add the carrot, minced garlic, thyme, and ½ tsp salt. Continue cooking for another 2-3 minutes.
- Add the miso paste and stir until incorporated.
- 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.
- Add the flour and stir through. Cook for 1 minute until the mixture thickens.
- Add in the water 1 cup at a time, stirring between each addition.
- 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.
- 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.
- Once the potatoes are cooked, remove the bay leaves and add the cashew cream and lemon juice. Season with salt and pepper to taste.
- Top with chopped parsley and the reserved oyster mushrooms, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Stovetop
