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Top down view of a creamy vegan clam chowder topped with sun-dried tomato "bacon" bits and green onion.

“Hearty” Vegan Clam Chowder – Comfort In A Bowl

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This vegan clam chowder recipe is ultimate comfort in a bowl! Dairy-free cashew cream & hearts of palm are the stars! You’ll scoop more!

Ingredients

Units Scale

Cashew Cream (see notes for nut free options):

  • 3/4 cup raw cashews (soaked in boiling water for 15 min)
  • 1 cup cashew milk (or plant milk of choice)

Sun-Dried Tomato “Bacon” Bits:

  • 1/2 cup sun-dried tomatoes, chopped (dry or oil packed)
  • 3/4 tsp tamari (or soy sauce)
  • 1/4 tsp liquid smoke

“Hearty” Chowder:

  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 ribs of celery, chopped (can use frozen)
  • 1 1/2 tsp old bay seasoning (or a mix of celery salt, paprika, & black pepper)
  • 2 large russet or yukon gold potatoes, peeled and diced small (about 2 cups)*
  • 2 – 3 cups vegetable broth (homemade for extra savings)
  • 796 ml hearts of palm, chopped (reserve the brine – roughly 1 1/2 cups)
  • 1 tsp dried dill or thyme, optional

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. If you have not soaked your cashews overnight (8 hours in cold water in the fridge), boil water in your kettle, measure out the raw cashews in a heatproof measuring cup or bowl, and pour the boiled water over the cashews. Allow to soak for 15 minutes while you prepare the rest of the chowder.
  2. If using dry packed sun-dried tomatoes: simply mix the chopped tomatoes with tamari and liquid smoke and set aside while you make the chowder.
  3. If using oil-packed sun-dried tomatoes: heat a large pot over medium heat and add the chopped tomatoes with their oil. Stir and cook for 1 minute or so, add the tamari and liquid smoke. Stir for another minute until the oil starts to dry up, then remove from the pot and set aside. 
  4. Add a dash more oil (or water/broth) to the same pot and add the chopped onion and garlic. Season with a tiny pinch of salt and pepper (the liquid from the hearts of palm provides most of the salt for this recipe).
  5. After 2-3 minutes when the onion is soft and the garlic fragrant, add the chopped celery and old bay seasoning. Stir and cook for about 1 minute.
  6. Add the potatoes, the broth, and the chopped hearts of palm with their brine. Add enough liquid to just cover all the ingredients. (The hearts of palm brine adds a salty ocean taste but if you prefer to avoid the added sodium in the brine you can decrease the amount or use broth in its place. Try adding chopped seaweed or dulse flakes for the fishy taste instead!).
  7. Increase the heat to bring the chowder to a boil, then lower to a simmer. Simmer with the pot lid on for about 10 – 15 minutes until the potatoes are soft and easily pierced with a fork.
  8. While the chowder simmers, add the soaked and drained cashews to your stand up blender with the milk and blend until smooth and creamy.
  9. Once the potatoes are cooked, pour the cashew cream into the chowder and heat through for about 5 minutes until nice and thick. Add any additional seasonings like fresh or dried dill, thyme, or more old bay seasoning to taste.
  10. To serve; ladle the chowder into bowls and top with the tomato “bacon” bits, chives, and crackers!
  11. The soup keeps well in the fridge for up to 3 days. If the leftover chowder gets too thick in the fridge, add a splash more milk as you reheat it to thin it out (we haven’t needed to but feel free!)

Notes

Cost Comparison: CAD $10.63 using our homemade veggie broth ($11.32 with tomato bits for garnish) and $12.84 with tomato bits and store-bought broth vs. $12.32 for a more traditional clam chowder (or $10.80 for traditional chowder using homemade broth).

I love substituting half the hearts of palm with extra potatoes or cremini mushrooms. It lowers the overall recipe cost and adds even more soft texture to the chowder! 1 can hearts of palm plus 1 ½ cup chopped mushrooms lowers the recipe cost by about $1.80 and using an extra russet potato lowers the cost by nearly $3.

As an alternative to the sun-dried tomato bits as a garnish, try using 1 – 1 ½ cup chopped mushroom with 1 tsp olive oil, 1 tsp tamari, and ¼ tsp liquid smoke (cook in the pot first, then remove and set aside as you do with oil-packed tomatoes).

The cashew cream creates the thickest, creamiest texture but if you need to avoid cashews we have tried 2 cups plant milk mixed with ⅓ cup white all-purpose flour OR we have used 1 can coconut milk. 

If you prefer to avoid the added sodium in the hearts of palm brine, replace the brine with extra broth. You can try adding chopped seaweed or dulse flakes for the fishy taste.

This chowder serves 4. It makes less than most of our soup recipes but it is very hearty and filling so we find a smaller portion satisfies!

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop, One-Pot
  • Cuisine: American

Find it online: https://tastythriftytimely.com/creamy-hearty-chowder-comfort-in-a-bowl/