Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Vegan New England Clam Chowder

By Chef Sara

If you were, or still are, a clam chowder fan, we have great news for you! It's possible to make a ridiculously delicious vegan version of this classic soup without sacrificing flavor or texture - and this recipe is the secret. A simple roux and DIY cashew cream stand-in for the butter and dairy-based cream, and coarsely-chopped shiitake and oyster mushrooms make a convincing substitute for the typical clams. We keep the seasonings simple, just like traditional clam chowder, so it's a cinch to make and doesn't require a cabinetful of herbs and spices.

Try this delicious Vegan New England Clam Chowder for a rich, comforting soup on a cold winter's night.  

Ingredients

 ½ cup raw, unsalted cashews
 2 tablespoons plus 2 teaspoons olive oil, divided
 2 tbsp vegan butter
 1 cup 1 medium yellow onion, chopped
 1 cup 4 celery stalks, chopped
  cup all-purpose flour
 4 cups water
 2 tsp salt
 ¼ tsp black pepper, plus more to taste
 2 bay leaves
 2 sprigs fresh thyme
 1 1/2 pounds gold potatoes, peeled and cut into 1/2-inch cubes
 12 oz shiitake and/or oyster mushrooms, stems discarded, coarsely chopped
 ½ tsp smoked paprika
 1 tbsp fresh lemon juice
 Oyster crackers, for serving

Directions

1

Place the cashews in a blender and cover with 1 1/2 cups water. Set aside until later in the recipe.

Heat a Dutch oven or soup pot over medium-high heat and add 2 tablespoons oil and the vegan butter. When hot, add the onions and celery and cook, stirring frequently, until softened and started to brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well, creating a roux. Allow to cook for a couple minutes, stirring frequently.

Add in the water a little at a time, using a whisk to stir the mixture as you go: this will help prevent lumps in the finished soup. When mostly smooth, add in the salt, pepper, bay leaves, thyme, and potatoes. Cover and bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are very tender and almost starting to fall apart.

While the soup simmers, cook the mushrooms. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat, then add the chopped mushrooms, smoked paprika, and a pinch of salt. Cook, stirring frequently, for about 5 minutes, until the liquid from the mushrooms has evaporated and the mushrooms are starting to brown. Set aside while the soup finishes simmering.

By now, the cashews soaking in the blender will be soft enough to make into cashew cream. Blend the cashews and water on high speed until smooth and creamy.

When the potatoes are fully cooked, stir in the cooked mushrooms and cashew cream, and heat until bubbling. Stir in the lemon juice, taste, and adjust seasonings as necessary.

Serve immediately - with oyster crackers, if you like.

Vegan New England Clam Chowder

Vegan New England Clam Chowder

DifficultyEasyCook Time25 mins
YIELDS
4 to 6 servings

INGREDIENTS

 ½ cup raw, unsalted cashews
 2 tablespoons plus 2 teaspoons olive oil, divided
 2 tbsp vegan butter
 1 cup 1 medium yellow onion, chopped
 1 cup 4 celery stalks, chopped
  cup all-purpose flour
 4 cups water
 2 tsp salt
 ¼ tsp black pepper, plus more to taste
 2 bay leaves
 2 sprigs fresh thyme
 1 1/2 pounds gold potatoes, peeled and cut into 1/2-inch cubes
 12 oz shiitake and/or oyster mushrooms, stems discarded, coarsely chopped
 ½ tsp smoked paprika
 1 tbsp fresh lemon juice
 Oyster crackers, for serving

DIRECTIONS

1

Place the cashews in a blender and cover with 1 1/2 cups water. Set aside until later in the recipe.

Heat a Dutch oven or soup pot over medium-high heat and add 2 tablespoons oil and the vegan butter. When hot, add the onions and celery and cook, stirring frequently, until softened and started to brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well, creating a roux. Allow to cook for a couple minutes, stirring frequently.

Add in the water a little at a time, using a whisk to stir the mixture as you go: this will help prevent lumps in the finished soup. When mostly smooth, add in the salt, pepper, bay leaves, thyme, and potatoes. Cover and bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are very tender and almost starting to fall apart.

While the soup simmers, cook the mushrooms. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat, then add the chopped mushrooms, smoked paprika, and a pinch of salt. Cook, stirring frequently, for about 5 minutes, until the liquid from the mushrooms has evaporated and the mushrooms are starting to brown. Set aside while the soup finishes simmering.

By now, the cashews soaking in the blender will be soft enough to make into cashew cream. Blend the cashews and water on high speed until smooth and creamy.

When the potatoes are fully cooked, stir in the cooked mushrooms and cashew cream, and heat until bubbling. Stir in the lemon juice, taste, and adjust seasonings as necessary.

Serve immediately - with oyster crackers, if you like.

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2 Comments

  1. Not gonna lie: I cheated here. I wasn’t really clear what “vegan butter” was, so I used regular butter. Also, just a water base seemed too thin, so I used half-water half-milk. Regardless, though, the result was very good!

    1. Thanks for commenting, GeoX! I highly recommend checking out some of the delicious vegan butter currently available in stores: Earth Balance and Miyoko’s Creamery are two excellent brands. You’ll never miss the dairy – and that’s coming from someone who grew up on a dairy farm!

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