Years ago, I was fortunate enough to spend some time in Newport, Rhode Island, and I fell completely in love with the place. I 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. So at every restaurant I visited, I ordered a bowl.
The clear winner was from a restaurant called the Black Pearl. Their chowder had the perfect balance of creaminess, texture, and flavor—something I’ve never forgotten.
Now that I’m vegan, I steer clear of 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 made with lobster mushrooms. That’s when it occurred to me—it might be time to try my hand at a vegan version of clam chowder.
Part of the reason I love creating plant-based versions of old favorites is because it lets me keep the memories without taking anything from the ocean that gave them to me in the first place.
The sea has always felt like something sacred—wide, mysterious, and alive—and these days I’d rather celebrate its flavors than deplete its creatures. If a bowl of chowder made with mushrooms and a pinch of dulse can capture that same coastal comfort, then to me, that feels like a small, delicious way of giving something back.
This recipe uses oyster mushrooms in place of clams and is seasoned with dulse flakes for that subtle taste of the sea. I promise—you’ll be in chow-dah heaven.
Vegan “Chow-dah” with Oyster Mushrooms & Dulse
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: Serves 4 as a hearty main course. Serves 6 as a starter or side with salad and bread 1x
- Category: Soup
- Diet: Vegan
Description
-
A creamy, coastal-inspired chowder made with tender oyster mushrooms, potatoes, and a silky cashew cream. Comforting, nostalgic, and completely plant-based.
Ingredients
Chowder
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 6 oz oyster mushrooms, small dice
- 3 small russet potatoes, small dice
- Leaves from 10 sprigs fresh thyme
- 4 cups vegetable stock
- 2 Tbsp dulse flakes
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp white miso paste (optional, for depth)
- 1–2 tsp lemon juice (to finish)
- Fresh parsley, chopped (optional garnish)
Cashew Cream
- 1 cup raw cashews
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- Dash white pepper
- 1 cup water
- 1 tsp lemon juice or apple cider vinegar
Instructions
1. Make the cashew cream
Add cashews, garlic powder, onion powder, salt, white pepper, lemon juice, and water to a high-speed blender. Blend until completely smooth. Set aside.
2. Sauté the mushrooms
Warm a Dutch oven over medium heat.
Add the diced oyster mushrooms and sauté dry or with a splash of stock until lightly browned, about 5–6 minutes.
Add a small splash of tamari or soy sauce (about ½ tsp) and cook 30 seconds more.
Remove mushrooms and set aside.
3. Build the base
In the same pot, add 2 Tbsp vegetable stock, onions, and celery.
Sauté until onions are translucent, about 7–8 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Season lightly with a pinch of salt.
4. Simmer the chowder
Return mushrooms to the pot.
Add potatoes, thyme, vegetable stock, dulse flakes, garlic powder, salt, pepper, and miso (if using).
Bring to a boil, then cover and reduce heat to low.
Simmer for 15–20 minutes, until potatoes are tender.
5. Thicken naturally (optional but recommended)
Mash about ½ cup of the potatoes directly in the pot to create a thicker, chowder-like body.
6. Finish with cream
Stir in the cashew cream.
Add lemon juice and taste for seasoning. Adjust salt and pepper as needed.
7. Serve
Ladle into bowls and top with fresh parsley if desired.
Serve with croutons or oyster crackers.
Notes
Chef Steph Tips
- For a more traditional New England profile, skip the dill and keep the thyme and parsley.
- For extra ocean depth, a tiny pinch of Old Bay works beautifully.
- The chowder thickens as it sits—add a splash of stock when reheating.