
Years ago, I was fortunate enough to spend some time in Newport, Rhode Island. I loved it there and can’t wait to go back someday. As a foodie, of course, my first mission was to find the very best clam chowder I could find. So every restaurant I went to, I ordered their clam chowder. The winner was from a restaurant called the Black Pearl. Their version had a perfect balance of creaminess, texture, and flavor that I’ve never forgotten.
Now that I am a vegan, of course, I refrain from seafood. But my love for clam chowder has never faded! And I don’t think I’m the only one! The most viewed recipe on my blog with nearly 7,000 views is my vegan lobster bisque recipe made with lobster mushrooms! So it occurred to me that maybe it was time to try my hand at a vegan version of clam chowder.
My recipe is made using oyster mushrooms instead of clams and seasoned with dulse flakes and a delicious vegan fysh sauce. I promise you’ll be in chow-dah heaven!
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Vegan Clam Chowder
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 cups 1x
Ingredients
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic minced ( or 1 tsp garlic powder)
- 6 oz oyster mushrooms, small dice
- 3 small russet potatoes, small dice
- 10 sprigs fresh thyme, thyme sprigs leaves removed
- 1/2 cup dry white wine
- 4 cups veggie stock
- 2 Tbsp Fysh sauce
- 2 Tbsp dulse flakes
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dill weed
Cashew Cream
- 1 cup raw cashews
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- dash white pepper
- 1 cup water
Instructions
ENJOY!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 531
- Sodium: 96g
- Fat: 16.2
- Saturated Fat: 3.2
- Carbohydrates: 71.3
- Protein: 22g
- Cholesterol: 0