How do you make clam chowder vegan?
It’s actually pretty simple! I’ve replaced the clams with hearts of palm (or mushrooms) and instead of dairy, cashew cream. The rest is just vegetables and seasonings. It may not taste exactly like real clam chowder, but it’s pretty dang good! In fact, I think it’s better than the original. This Vegan Clam Chowder is comfort food to the max.
Special tips and substitutions
Hearts of palm – I have been loving hearts of palm lately, as you can see from my Vegan Crab Cakes, Beer Battered Vegan Fried Fish and Vegan Scallops. But you can just as easily use chopped mushrooms instead.Cashew cream – I think cashew cream gives this soup the most rich and creamy base, but if you can’t have nuts, you could use full fat coconut milk or even an unsweetened vegan creamer instead. Use 1 cup and omit the water.Vegan bacon topping – This really rounds out the chowder, and I highly recommend it. You can use any store bought vegan bacon, cooked and chopped, or make my Tempeh Bacon or Tofu Bacon.
Want more hearty vegan soups?
Vegan Corn ChowderVegan Stew – Classic and Hearty!Vegan Broccoli Cheese SoupSpicy Peanut Soup
