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Clear glass soup cup filled with vegan clam chowder
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5 from 10 votes

Creamy Vegan "Clam" Chowder

Course: lunch, main course, soup
Cuisine: American
Keyword: corn-free, gluten-free, plant based, soy-free, vegan, wheat-free
Servings: 6 large servings
Calories: 277kcal


  • soup pot
  • large skillet
  • high-speed blender (a regular blender or food processor can be used but the cashews will have to be presoaked or precooked as explained in recipe)


  • 3/4 cup raw cashews
  • 1-1/4 cups unsweetened coconut milk in carton, such as So Delicious brand
  • 6 cups low-sodium vegetable broth
  • 1-inch square of dried kombu seaweed
  • 3 heaping cups cauliflower florets (bite-sized)
  • 2 Tablespoons vegan butter, such as Miyoko's brand (or olive oil)
  • 1 large onion, diced
  • 12 ounces baby bella mushrooms, cut into 1/4-inch slices
  • 3 celery stalks, diced
  • 3 carrots, cut into 1/4-inch half moons
  • 3 medium potatoes, cut into 1/2-inch cubes
  • 6 garlic cloves, minced
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Himalayan sea salt
  • 1-1/2 teaspoons dried thyme, or 1 Tablespoon of fresh thyme leaves
  • 1/4 cup chopped fresh parsley


  • Start by putting the cashews and coconut milk into a high-speed blender; set aside.
    If using a food processor or regular blender you'll have to either presoak or precook the cashews in advance (see the notes below).
  • Pour the vegetable broth into a soup pot. Add the kombu and cauliflower. Bring the broth to a simmer. Cover the pot and adjust the heat as needed to keep at a gentle simmer.
  • In the meantime, heat the butter or oil in a skillet over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion and saute for 2 or 3 minutes, stirring often.
    Add the mushrooms, carrots, celery, and potatoes to the skillet. Sauté, stirring often, for about 8 minutes or until the mushrooms release their liquid and begin to brown.
  • Add the garlic, pepper, salt, and thyme to the skillet and cook, while stirring, for about 30 seconds; remove from heat.
  • When the cauliflower is cooked soft, use a slotted spoon to transfer the cauliflower to your blender.
  • Scrape all of the mushrooms and vegetables from the skillet into the soup pot. Continue to simmer for about 10 more minutes, or until the potatoes and carrots are tender. Remove the kombu and discard.
  • Using your blender's highest speed – blend the cashews, coconut milk, and cauliflower until hot and steamy. Pour this creamy goodness into the soup pot and stir well. Remove from the heat. Taste and adjust the salt if required.
  • When serving, garnish each bowl with fresh ground black pepper and chopped parsley.


If you don't have a high speed blender this recipe can still be made using a food processor or regular blender – but you'll have to either first presoak or precook the cashews.
  • To presoak cashews: Place the cashews in a bowl with 2 cups of water; cover with a kitchen towel and let them soak for 3 hours or overnight in the refrigerator. Drain and rinse well. Now the cashews are recipe-ready.
  • To precook cashews: Gently simmer the cashews in 2 cups of water for 15 minutes. Drain and rinse well. Now the cashews are recipe-ready.
If you don't have kombu, you can substitute with two bay leaves.


Calories: 277kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Sodium: 323mg | Potassium: 1109mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5344IU | Vitamin C: 52mg | Calcium: 90mg | Iron: 3mg