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.