How to Cook Vegan "Clam" Chowder

"Clam" Chowder made with mushrooms instead of clams, and cashews for the cream.

747 Views 53 Likes
How to Cook Vegan "Clam" Chowder Recipe
18 Steps
Ingredients
Embed
1
Gather all your supplies. Chop, dice, make broths...

Gather all your supplies. Chop, dice, make broths...

2
Either soak cashews for 3-5 hours or boil for 1 hour. Add to blender with cornstarch.

Either soak cashews for 3-5 hours or boil for 1 hour. Add to blender with cornstarch.

Recommended For You
3
Add the 2 cups broth.

Add the 2 cups broth.

4
Blend on "cream" setting.

Blend on "cream" setting.

5
Sweat carrots and onions for 10 minutes.

Sweat carrots and onions for 10 minutes.

6
Add celery and garlic for 3 minutes.

Add celery and garlic for 3 minutes.

7
Add mushrooms. These are your "clams".

Add mushrooms. These are your "clams".

8
Cook about 3 minutes. Not too long. Still want chewy.

Cook about 3 minutes. Not too long. Still want chewy.

9
Add potatoes.

Add potatoes.

10
And 3 cups of broth.

And 3 cups of broth.

11
Simmer 10 minutes.

Simmer 10 minutes.

12
Add cashew cream.

Add cashew cream.

13
Heat for about 5 minutes until thick.

Heat for about 5 minutes until thick.

14
Add tomato paste.

Add tomato paste.

15
Add lemon.

Add lemon.

16
Stir.

Stir.

17
And add parsley at the end!

And add parsley at the end!

18
Goes great with oyster crackers or saltines.

Goes great with oyster crackers or saltines.

Ingredients

1 Cup Cashews  
2 Cups Vegetable Broth 
4 Teaspoons Cornstarch  
1 Tablespoon Olive oil  
1 Onion 
2 Carrots 
3 Celery stalks  
4 Ounces Shiitake Mushrooms 
8 Ounces White Button Mushrooms 
2 Russet Potatoes 
¾ Teaspoons Salt 
1 Teaspoon Black Pepper 
3 Cups Vegetable Broth 
2 Tablespoons Tomato Paste 
2 Tablespoons Lemon Juice  
½ Bunches Parsley  
3 Cloves Garlic 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments