Vegan Clam Chowder

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

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 cups 1x


  • 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


      Make Cashew Cream—Add cashews, garlic powder, onion powder, salt, white pepper, and 1 cup water to a high speed blender, blend until smooth.  Set aside. 
      Warm dutch oven over medium heat.  Add 2 Tbsp vegetable stock, onions and celery.  Sauté until onions become translucent, about 7-8 minutes.  Add garlic and sauté until fragrant, about 30 seconds. Season with 1 tsp salt.  
      Add mushrooms and thyme. Sauté on medium heat for 6-8 minutes, adding additional vegetable stock 1 tbsp at a time if vegetables begin to stick. Deglaze pan with white wine.  Simmer for 1-2 minutes, or until wine is absorbed.  
      Add potatoes, vegetable stock, fysh sauce, dulse flakes, garlic powder, and salt and pepper.  Bring ingredients to a boil.  Cover and reduce heat to low and simmer for 15-20 minutes, or until potatoes are softened.  
      When potatoes are done, add cashew cream sauce and dill weed.  Stir well.  Taste for seasonings.  Add additional salt and pepper as needed.
      Serve with croutons or oyster crackers.  





      • Serving Size: 1 1/2 cups
      • Calories: 531
      • Sodium: 96g
      • Fat: 16.2
      • Saturated Fat: 3.2
      • Carbohydrates: 71.3
      • Protein: 22g
      • Cholesterol: 0


      Kombu Veggie Stock


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