Vegan New England Clam Chowder
Ingredients
- 2 medium-large Yukon potatoes (427 g)
- 4 oz (113 g) Maitake mushrooms
- 2 ribs of celery
- 1 medium onion (1.5 cups or 184 g)
- 3 cloves of garlic
- 1/2 cup (70 g) raw cashews
- 4.5 cups (1064 ml) vegetable broth
- 1 piece (3 inches) kombu seaweed
- 1/2 cup (118 ml) oat milk
- 3 Tbsp (60 g) vegan butter
- 3 Tbsp (60 g) flour
- 1 tsp (5 g) thyme
- 1 bay leaf
- 1/4 tsp Old Bay seasoning
- Salt and pepper to taste
Preparation
To make the vegetable broth, add the kombu to hot water with bouillon concentrate and let it sit for 10 minutes, or if using packaged broth, bring it to a simmer and add kombu for 10 minutes, then remove kombu.
Soak the cashews in hot water for at least 30 minutes, then rinse, drain, and set aside.
Make the cashew cream by blending the 1/2 cup of oat milk with the soaked cashews until smooth and creamy, then set aside.
In a large pot, melt the vegan butter on medium heat and sauté the onions and celery until the onions are translucent, about 3-5 minutes.
Add the garlic, thyme, Old Bay seasoning, potatoes, and mushrooms, and continue cooking for another 5 minutes.
Add the flour and mix well, then cook for 1-2 minutes to eliminate the raw flour taste.
Add the prepared vegetable broth and bay leaf, then bring to a low boil, reduce heat to a simmer, cover the pot, and cook for 20 minutes or until the potatoes are fork tender.
Add the cashew cream and mix well, check for seasoning, and simmer for another 15-20 minutes until the soup thickens and heats through.
Serve with vegan oyster crackers and hot sauce if desired.
Notes
This recipe creates a creamy, hearty vegan alternative to traditional clam chowder.
