Satisfy Your Cravings with Our Vegan Clam-Free Chowder
Hear me, good people! Come hither and lend your ears to my tale of a recipe masterpiece that is sure to delight your taste buds. ‘Tis a chowder that will make you forget about the sea creatures below and embrace the plant-based world above. I present to thee, a vegan clam-free chowder recipe fit for royalty.
Now, I know some of you may be skeptical of a chowder without any clams or seafood, but fear not! I assure you this recipe will make your taste buds sing like the angels in heaven. You see, this recipe captures all the flavors and textures of traditional clam chowder without relying on animal products. Instead, we use oyster mushrooms and cauliflower as our main ingredients to give it that perfect texture.
Moreover, this vegan clam-free chowder recipe is not just delicious, but is also healthier than its counterpart made with clams. It is free from cholesterol, high in fiber, packed with vitamins and minerals, and has fewer calories.
In my travels throughout the land, I have encountered many who yearned for a plant-based option for their favorite chowders. Therefore, I took it upon myself to create this recipe that quenches the thirst of those wanting a vegan alternative.
So follow me on this culinary journey as we embark on an adventure to make the best vegan clam-free chowder you’ve ever tasted.
Why You’ll Love This Recipe
Good gentles and kind ladies, let me speak to thee of this wondrous recipe – Vegan Clam-Free Chowder Recipe. Mark my words, for thou shalt love it once thou hast tasted its wondrous fare.
Firstly, let me tell thee that it is without a doubt the best vegan clam chowder in all of New England. Nay, not only in all of New England, but in all of the lands! A chowder so rich and hearty that even those who partake in meat shall not miss the fishy taste that comes with traditional clam chowder.
Imagine, if you will, a bowl filled with chunks of golden potatoes, thyme and bay leaves slow-simmered to perfection in a vegetable broth along with cauliflower and oyster mushrooms that give the taste of the sea without a single clam in sight. The flavors mingling together like a grand feast of royalty.
But what sets this recipe apart from others is the inclusion of raw cashews blended into a creamy cashew cream sauce that gives an added richness and depth to this soup. Coupled with vegan butter and olive oil, it delivers a luscious texture that is unparalleled.
And do not fret if thou hast dietary restrictions, for this soup can be made gluten-free or even dairy-free with ease. Plant-based and overflowing with flavors so great that thou wilt forget it is missing any animal products.
So there you have it, dear friends. A soup so comforting and decadent that ’tis perfect for any occasion. Thou art destined to fall in love with every spoonful of this vegan clam-free chowder recipe!
Ingredient List
Here are the following ingredients you’ll need to make this delicious vegan clam-free chowder recipe:
- 1 head cauliflower
- 4 cups vegetable broth
- 2 cups water
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegan butter or margarine
- 2 tablespoons olive oil
- 3 medium golden potatoes, peeled and diced
- 1 bay leaf
- ½ teaspoon thyme
- Sea salt and black pepper, to taste
- Liquid smoke
- 1 cup raw cashews
- Fresh parsley, finely chopped
Optional ingredients:
- Oyster mushrooms
- Corn flour or cornstarch
If you prefer a New England-style chowder with a creamy base, you can use coconut milk or make your own cashew cream by blending cashews and water until smooth.
For a more seafood-like flavor, you can add vegan oyster mushrooms or use clam juice alternative like a mushroom-based broth with Old Bay seasoning.
The Recipe How-To
Step 1: Soak the Raw Cashews
Soak the 1 cup of raw cashews for at least 4 hours or overnight.
In a separate bowl, soak the minced 1 small yellow onion in water to soften for later use.
Step 2: Sauté the Vegetables
In a large pot over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of vegan butter. Once heated, add in the diced 1 medium yellow onion, chopped small and sauté for a few minutes until it turns translucent. Next, add in 3 cloves of minced garlic, finely chopped 2 medium carrots, 3 stalks of celery, and 1 medium cauliflower head (chopped into bite-size pieces). Cook for another few minutes until softened.
Step 3: Make the Cashew Cream
Drain and rinse the soaked cashews. In a high-speed blender, combine the soaked cashews with 2 cups of vegetable broth and blend until smooth. This creates your “cashew cream.” Set aside.
Step 4: Add Bay Leaves, Thyme, Potatoes, and Broth
Add two bay leaves, one teaspoon of dried thyme, diced 3 golden potatoes (peeled), and 4 cups of vegetable broth to the sautéed vegetables. Increase heat to bring to boil.
Step 5: Simmer Until Cooked
Once boiling, reduce to a simmer and let cook for about 20-25 minutes or until potatoes are tender.
Step 6: Add Oyster Mushrooms and Other Seasoning
Add to the soup a handful or two of oyster mushrooms, drained soaking water from softened onion (discard any remaining skin), half teaspoon each of sea salt, black pepper, and white pepper, plus one tablespoon each of cornstarch mix with cold water until smooth (acts as a thickener). Let it simmer for another five minutes.
Step 7: Time to Serve!
Discard bay leaves before serving the vegan clam-free chowder soup! Garnish with freshly chopped parsley and serve warm with your choice of bread or crackers if desired.
Substitutions and Variations
Verily, this recipe is as flexible as a willow tree in the wind. Fear not, my friend, if thou lackest a certain ingredient or wishest to add thy own personal touch. I shall regale thee with substitution options and variations galore.
Firstly, for those avoiding cashews or nuts in general, fret not. Thou canst use silken tofu or coconut cream in lieu of the cashews to create the same creamy texture. Alas, for my gluten-free comrades, replacing the flour with cornstarch will work wonders.
For those seeking to make this dish more hearty and fulfilling, mushroom lovers may add oyster mushrooms for a seafood-like flavor and texture. If thou art seeking an even more plant-based experience, substitute the vegetable broth with homemade seaweed broth. This broth is rich in iodine and adds a depth of savory flavor akin to that of clam juice.
Moreover, one may experiment with different potato varieties such as sweet potato or garnet yam instead of the traditional golden potato. Celery root adds a lovely dimension of earthiness while roasted garlic elevates the flavors to new heights.
If thou desirest chowder without potatoes at all (gasp!), try using a cauliflower puree instead. It may be wise to add some extra thyme and bay leaves for boldness.
Finally, if thou hast a penchant for spice or are simply fond of Old Bay seasoning, adding a sprinkle will bring forth reminiscence of New England summers by the seashore. Cozy up with a bowl of this vegan clam-free chowder and let thy imagination wander.
Serving and Pairing
Friends, gather round! For the moment has come to serve and savor this delightful vegan clam-free chowder. This chowder is perfect for all sorts of occasions – it fits right in with a cozy family dinner or a casual gathering with friends. And let me assure thee, good sir, that this chowder pairs perfectly with a crusty bread, such as sourdough, which can be used for dipping and sopping up every last drop of broth.
For those who enjoy an extra splash of color and texture, perhaps garnish the soup with a sprinkle of fresh parsley, finely chopped, or crackle some black pepper over the top for an enticing aroma that will tantalize the taste buds.
This vegan clam-free chowder recipe goes well with a light-bodied white wine such as Sauvignon Blanc or a Chardonnay as they pair well with seafood-inspired dishes. For those who prefer something with bubbles, a light-bodied sparkling wine would also work like Prosecco or Cava.
One may also pair this plant-based beauty with an earthy Pinot Noir or Merlot which will bring out the richness and depth of flavors in the chowder. A beer lover can choose to enjoy this irresistibly tasty soup with a light ale or porter for more depth.
This comforting meal is hearty enough to satisfy one’s hunger all on its own but if wanted to go full feast mode, one can add a tangy green salad or roasted vegetables to create an ultimate dish that tastes heavenly and fills one’s stomach up. Just be sure not to overpower the delicate flavor of this delicious vegan clam-free chowder by pairing it with anything too strong or heavy.
Remember! This vegan clam-free chowder recipe is versatile enough to accommodate various substitutions and variations so experiment and find your personal favorite dish that brings joy every time you make it!
Make-Ahead, Storing and Reheating
My dear cooks, I prithee pay heed to these instructions on how to keep and reheat this soup. Forsooth, this vegan clam-free chowder will taste even better if thou let it sit overnight in the fridge after cooking, for the flavors to meld together.
If thou wishest to make this soup ahead for a gathering, thou canst do so up to two days in advance. Just wait until it cools down before transfering it into an airtight container, and store it in thine icebox until the time is nigh upon thee.
Shouldst thee need to reheat any leftovers, thou hath two options: reheating stovetop or reheating in the microwave. If thou decideth to reheat using a stove, simply pour in thee an adequate amount of soup into a saucepan and warm over medium heat while stirring frequently until thy desired heat level is achieved.
On the other hand, if thou opteth to use a microwave oven, transfer an appropriate amount of soup onto a microwave-safe dish and warm it uncovered (with a damp paper towel over top to prevent drying out) by microwaving on 50% power level for one minute interval per serving. Stir well after each zap until it reaches thy desired temperature.
It is worthy of mention that this chowder soup will thicken upon standing as it cools even further and thus may require an additional splash of broth or plant-based milk when reheating.
Remember, good comrades-in-cooking, never reboil already heated soup in order not to spoil its flavor and texture. Just heap some fresh chopped parsley on top and black pepper generous-spice upon it before savoring this comely brew!
Tips for Perfect Results
Before diving into cooking, there are a few tips to keep in mind to ensure the best outcome for your vegan clam-free chowder. First and foremost, make sure to soak the raw cashews overnight or for at least a few hours before blending them with the rest of the ingredients. This will make it easier for them to blend smoothly and give the chowder a creamier texture.
Additionally, when sautéing the onions and garlic, be sure not to burn them as they can quickly turn bitter. Cook them until they are soft and translucent before adding other ingredients.
Another important tip is to adjust the seasoning to your taste. While this recipe provides recommended amounts of salt, black pepper, and white pepper, it’s best to taste-test and adjust accordingly as everyone’s preferences differ.
When adding the cauliflower, potatoes, and oyster mushrooms, make sure to chop them into uniform pieces to ensure even cooking. It’s recommended to use golden potatoes for this recipe as they hold their shape well and add a beautiful golden color to the chowder.
Finally, when thickening the chowder with flour or cornstarch, it’s important to dissolve the flour or cornstarch in cold water before adding it to prevent lumps from forming. Stir continuously over medium heat until desired thickness is achieved.
By keeping these tips in mind, you will be able to create a delicious vegan clam-free chowder that will impress even non-vegan guests at your dinner table.
FAQ
(Having completed the previous eight sections of this vegan clam-free chowder recipe article, we now move onto the ninth section that answers frequently asked questions (FAQs). Through this section, I aim to clarify any arising questions in your mind while attempting to make the chowder.)
Frequently asked questions often arise while cooking, whether it’s related to ingredients or methods, and there is no exception when making vegan clam-free chowder. Some of you may want to know if it’s possible to make this recipe gluten-free or what can be substituted for cashews in case of an allergy. Others might wonder about the shelf life of the soup and suitable ways to reheat it. Fear not; in this section, we will address these queries and more.
What can I use instead of clam in chowder?
For those seeking a vegan alternative to clam chowder, mushrooms offer a great substitution option. Due to their texture and consistency, mushrooms mimic the taste and feel of mollusks, offering a similar culinary experience to traditional clam chowder without animal products. Additionally, there are various types of mushrooms that can be used in the recipe, such as shiitake, cremini, king oyster, and white button mushrooms. These options allow for personal preferences and recipe customization.
What are the thickening ingredients of chowder?
One effective method for thickening soup is to incorporate flour or cornstarch as a substitute for starch. However, it’s crucial not to add these directly to the soup as they will form lumps on the surface. A helpful tip is to transfer a small amount of broth into a separate bowl and let it cool before adding the desired thickener.
What two ingredients must be present for the soup to be called a chowder?
Chowder is a type of hearty soup or stew that is typically made with ingredients such as seafood or corn, potatoes, onions, and dairy or tomatoes.
How do you thicken clam chowder without flour?
Want to quickly thicken your soup, sauce, or gravy? Create a cornstarch “slurry” by stirring together equal parts of cornstarch and cold water until well-mixed. Then, simply stir it into your low-simmering or boiling liquid and watch as it thickens like magic! Don’t forget to scrape the bottom of the slurry to ensure all the cornstarch is mixed in.
Bottom Line
, My Dear Readers!
With this Vegan Clam-Free Chowder Recipe in your hands, you can now enjoy the classic flavours of clam chowder without compromising on your dietary choices. Whether you are a vegan, vegetarian, lactose intolerant, or allergic to seafood; you deserve to savour every sip of a hearty bowl of soup.
As we conclude our recipe article, let us reflect on the various options that this recipe offers us. You can choose to follow it as is or experiment by replacing some ingredients with substitutes that suit your preference. For instance, feel free to use oyster mushrooms instead of cauliflower to mimic the texture and taste of clams. Or substitute coconut milk for cashew cream to make it nut-free.
Lastly, don’t forget the role that fresh herbs and spices play in enhancing the flavour of your dish. Garnish your chowder with chopped fresh parsley and sprinkle some Old Bay seasoning to give it an authentic New England touch.
In conclusion, I urge you to try this recipe and let it inspire you to create more plant-based versions of your favourite meals. With some creativity and an open mind, you can make any dish vegan-friendly without losing its essence. Trust me; your taste buds will thank you for it!
Vegan Clam-Free Chowder Recipe
Ingredients
- 2 tablespoons margarine, divided
- 1/4 lb oyster mushroom, chopped into 1/2-inch pieces
- 1/2 cup raw cashews
- 2 cups vegetable broth, divided
- 2 cups water
- 1/2 cup onion, diced
- 1 1/2 cups cauliflower, cut into large pieces
- 1/4 teaspoon garlic, minced
- 3 bay leaves
- 1/2 teaspoon thyme, diced
- 1/4 teaspoon white pepper
- 1 teaspoon sea salt
- 1 1/2 cups potatoes, peeled and diced
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon black pepper
- 1 teaspoon fresh parsley, minced
Instructions
- In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
- In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
- In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
- Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.