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image of clam-less vegan chowder by intentionally eat with cindy newland in a white bowl with a black spoon

Clam-less Vegan Chowder

This creamy clam-less vegan chowder is rich and flavorful. This substantial chowder is full of  creamy potatoes, chewy mushrooms and the taste of the sea. It will satisfy everyone since its cholesterol free, dairy-free and vegan.
Course Soup
Cuisine American
Keyword dairyfree chowder, plantbased, soup, vegan chowder
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 342kcal
Author Intentionally Eat with Cindy Newland


  • 8 oz oyster mushrooms, chopped
  • 4 large yukon gold potatoes, diced
  • 4 cloves garlic, minced
  • ½ onion, diced
  • 1 stalk celery, diced
  • 4 cups kombu broth or vegetable broth see recipe
  • 4 Tbsp white wine optional
  • 1 Tbsp dulse flakes optional
  • 1 Tbsp olive oil
  • 1 Tbsp dried thyme
  • 1 Tbsp onion powder
  • 1 bay leaf
  • 1 cup cashew cream see recipe
  • salt and pepper to taste

Kombu Broth

  • 6 cups water
  • 3 stalks celery, chopped leaves and all
  • 2 carrots, chopped
  • 1 bay leaf
  • 3 strips kombu, dried
  • 2 tsp dulse flakes
  • tsp turmeric
  • salt and pepper to taste

Cashew Cream

  • 1 cup raw cashews
  • 1 cup hot water


  • Soak cashews in hot water for the cashew cream.
  • While the cashews are soaking Make the Kombu Broth.
  • In a medium sized stock pot, bring all the kombu broth ingredients to a boil. Once boiling, turn down the heat to simmer for approximately 30 minutes or until reduced to 4 cups. Strain and set aside for later use.
  • While the kombu broth is simmering Make the Clam-less Vegan Chowder.
  • In a medium sized stock pot saute onion in 1 Tbsp oil for 3 minutes.
  • Add the garlic, mushrooms and thyme. Stir to coat. Add white wine or water if you're choosing to omit wine. Cook for approximately 5 minutes or until the mushrooms soften.
  • Remove from heat and transfer mushroom mixture to a bowl for later use.
  • Bring celery, potatoes, bay leaf, onion powder, dulse flakes (optional) and kombu or vegetable broth to a boil in a stock pot. Once boiling, lower the heat and simmer over medium heat for approximately 20 minutes or until the potatoes have softened. Discard the bay leaf.
  • While the chowder is simmering, make the cashew cream.
  • Make the Cashew Cream - rinse the cashews and place them in a blender or food processor. Add 1 cup hot water and blend until creamy.
  • Stir the cashew cream into the chowder. Add the mushroom mixture and heat through. Season with salt and pepper. Enjoy!


11 g protein, 32 g carbs, 18 g fat, 4 g fiber


Calories: 342kcal