You heard correctly, it exists! New England Vegan Clam Chowder is a savory, creamy vegan version of a New England favorite. New England Vegan Clam Chowder is packed full of creamy clam free goodness. Yet still brimming with satisfying clam chowder comfort food flavor.
Is Vegan Clam Chowder Even Possible? Yes!
You don’t have to be vegan to fall in love with this soup. Traditional clam chowder is a creamy, buttery, veggie-filled bowl of comfort food. The vegan version is no different. Minus the traditional chowders occasional crunch of sand. Personally, I don’t miss that.
Be Happy to Know…NO DAIRY, NO NUTS!
Hard to believe this soup is dairy-free but it is. Not only dairy-free but nut-free. Many cream bases are made with cashews. Not this one.
The cream for the New England Vegan Clam Chowder is simple, with easy to find ingredients starting with cauliflower. The liquid component is coconut creamer. If you prefer a lighter flavor, use your favorite plant-based milk.
Then there is the nutritional yeast to add a light cheese flavor. On its own, it’s not packed full of flavor. But pared with all the other ingredients of the soup, now you’re talking!
If you are looking for an even creamer chowder, bump up the amount of cream. The spices may need tweaking, no big deal, taste test and adjust.
3 Simple Ingredients for the Cream:
- Cooked Cauliflower; blends well, mild flavor
- Coconut Creamer; use plant-based milk for a lighter flavor
- Nutritional Yeast; adds a little cheesy flavor
Our Vegan Clam Version: Mushrooms!
Not everyone loves mushrooms. But not everyone loves clams either. Our vegan chowder removes the clams and replaces them with a similar texture in the mushroom. Shitake mushrooms have a chewy earthy flavor that mimics a clam when diced up. If shitake isn’t your “thing.” Try other types of mushrooms or forget the mushrooms altogether branch out. Maybe chickpeas, tofu, tempeh, or white beans.
The Herbs Make the Soup!
- Thyme; fresh or dried
- Braggs Sea Kelp Seasoning; adds a light “fish-like” flavor, no fish
- Bay Leaves; great for soups and marinades
- Parsley or thyme; beautiful fresh garnish to top off the soup
What Else Makes This Soup A Masterpiece?
The fresh chopped up veggies make this soup. The base of a soup determines the starting flavor profile. If the base is burned or overcooked the flavor will suffer. This step may seem rudimentary but it is one of the most important. So don’t walk away, pay attention!
There you have it, an amazing savory New England Vegan Clam Chowder. I prefer to make soups a day before serving. The flavors 24 hours later…perfection. It will last 5 to 7 days in the refrigerator. It will also freeze up to 3 months.
So, have some fun in the kitchen. Don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. See you soon!
New England Vegan Clam Chowder
- 2 cups cooked cauliflower
- 1 can coconut cream or plant-based milk
- 1/4 cup nutritional yeast
- 1 tablespoon vegan butter
- 1 1/2 cups mushrooms chopped roughly shitake, oyster, or Bella
- 1/2 cup white wine
- 1 tablespoon GF Flour
- 1 tablespoon vegan butter or olive oil
- 1 cup onions diced
- 3 cloves garlic minced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 2 cups red potatoes cubed
- 4 cups vegan broth
- 1 teaspoons Braggs Sea Kelp Delight Seasoning or 1/2 sheet of Nori finely chopped
- 1/2 teaspoon dried thyme or 1 sprig
- 2 bay leaves
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh or frozen corn
- fresh parsley
- Using a food processor or blender add in cooked cauliflower, creamer and nutritional yeast. Blend until smooth. Set aside.
- Using large saucepan or dutch oven melt vegan butter over medium heat add in mushrooms. Brown for 3-5 minutes stirring so they don't stick. Add in wine continue stirring for an additional few minutes. Sprinkle flour over mushroom mixture until well-blended. Remove from pan and set aside.
- Using same pan, melt butter. Add in onion, garlic, celery, and carrots. Cook until onion is translucent about 8 to 10 minutes medium heat stirring occasionally.
- Once the onion mixture is cooked, stir in mushrooms, potatoes, broth, Braggs seasoning, thyme, and bay leaves. Bring to a boil. Reduce heat to low cook until potatoes are tender about 30 to 40 minutes.
- Pour in the cream mixture and corn into the soup. Re-heat for 10 minutes.
- Serve in individual bowls. Sprinkle with paprika and top with fresh parsley or thyme. Enjoy!