Vegan My Clam chowder

VeganDawn

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Location
USA
Lifestyle
  1. Vegan

Hello everyone. The measurements are approx. guesses as I eye everything when I cook. Hope ya like it.

Vegan Clam Chowder:



Cooking Time

1-4Hours / batch

Stove top

Medium Heat

Number

10 Servings

Prep Time

30 Mins-4 Hours

Ingredients:​


  • 2 Cups (1lb) Soaked Raw Cashews (4 hours set a side)
  • 1 Cup Finely Chopped Shallots or 1 Large Onion
  • 1 Bay leaf

  • 3 tbs Fresh Thyme (Optional)
  • 2 Cups Diced Mushrooms (frozen to “shock “ to make clam texture or fresh for a non-rubbery shroom.
  • 2 Sticks Celery Diced
  • 2 Cloves Freshly Pressed Garlic
  • 2 Ounces Dulce (seaweed) Leaves (chopped or flaked)
  • 8 Cups Steamed Diced Peeled Potatoes
  • 1 Lemon Juiced
  • 2 quarts Water or Veggie Stock
  • 1 Stick Vegan Butter (Unsalted gives more control of the sodium)
  • 3 Cups Almond Milk or any Plant Based Milk
  • Himalayan Salt and Fresh Cracked Black Pepper to taste

Optional Ingredients:​

  • 1 Cups Finely Diced Steamed Carrots

Tips:​


  • You can “shock” Sauté frozen mushrooms to make the texture more rubber-like to mimic the texture of clams.

Directions:​



  1. Drain and Puree the Cashews and Almond Milk until smooth then set aside.
  2. Boil then simmer Dulce and Celery together in 2 quarts water or vegetable stock for half an hour.
  3. Strain the Dulce and Celery via fine mesh reserving the liquid. You may discard the Dulce and Celery if you wish.
  4. Sauté the Shallots, Mushrooms, Garlic in a stick of Butter over low heat until the shallots are translucent. Toss in the optional Thyme.
  5. Gently and thoroughly Mix everything in an 8 quart pan, cook until hot and stir constantly to keep from scorching.
  6. Season to taste ,see if it needs some more Dulce stirred in
  7. Remove from Heat then Serve Add Nooch if desired.
 

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