Umami-Rich Vegan Clam Chowder with Cashew Cream
Velvety smooth and deeply savory, this plant-based chowder mimics classic flavors.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Clam chowder, a creamy, comforting staple of New England cuisine, often feels off-limits for those seeking plant-based options. But fear not! This recipe reimagines the classic, harnessing the power of umami-rich ingredients to create a chowder that's every bit as satisfying as the original. The secret lies in a combination of dried wakame seaweed, which imparts a subtle 'sea' flavor, and a creamy cashew base that provides the perfect velvety texture. We've carefully balanced the sweetness of Yukon Gold potatoes with the aromatic depth of celery, onion, and garlic, all brought together by a touch of smoked paprika and thyme. This chowder is a testament to the idea that plant-based cuisine can be both indulgent and deeply flavorful, proving that you don't need clams to create a truly exceptional bowl of chowder.
- •Subtle Sea Flavor - The wakame seaweed adds a delicate ocean essence without being overpowering.
- •Silky Cashew Cream - Raw cashews blend into a luxurious cream, replicating the traditional dairy richness.
- •Smoky Depth - Smoked paprika provides a hint of smokiness, enhancing the overall savory profile.
- •Perfectly Balanced - The sweetness of the potatoes is balanced by the aromatics and umami notes.
- •Comforting and Nourishing - Packed with vegetables and healthy fats, this chowder is both satisfying and good for you.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 lbs Yukon Gold potatoes (peeled and diced)
- 1 medium Yellow onion (diced)
- 2 stalks Celery stalks (diced)
- 4 cloves Garlic cloves (minced)
- 4 cups Vegetable broth (low sodium)
- 1/4 cup Dried wakame seaweed (soaked in warm water for 10 minutes, then drained and chopped)
- 1 cup Raw cashews (soaked in hot water for at least 30 minutes)
- 2 tablespoons Nutritional yeast
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
Step-by-Step Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. The oil should shimmer slightly, indicating it's ready for the vegetables. This initial step sets the foundation for building flavor.
~3 min
- 2
Add the diced onion and celery to the pot. Sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning, and listen for the gentle sizzle as the vegetables release their aromas.
~7 min
- 3
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be strong and pungent.
~1 min
- 4
Add the diced Yukon Gold potatoes, vegetable broth, dried wakame seaweed, smoked paprika, and dried thyme to the pot. Stir well to combine all the ingredients, ensuring the spices are evenly distributed.
~2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. The potatoes should easily pierce with a fork when they are done.
~20 min
- 6
While the chowder simmers, drain the soaked cashews. Rinse them briefly under cold water. This step removes excess starch and ensures a smoother cream.
~2 min
- 7
In a high-speed blender, combine the drained cashews with 1 cup of the hot chowder broth and the nutritional yeast. Blend until completely smooth and creamy, about 1-2 minutes. The mixture should be silky and free of any cashew chunks.
~2 min
- 8
Pour the cashew cream into the pot with the remaining chowder. Stir well to combine, ensuring the cream is evenly distributed throughout. This step creates the signature creamy texture of the chowder.
~1 min
- 9
Season with salt and black pepper to taste. Adjust the seasoning according to your preference, adding more smoked paprika for a smokier flavor or nutritional yeast for a cheesier note.
~1 min
- 10
Simmer for another 5 minutes to allow the flavors to meld. The chowder should be heated through and slightly thickened. Avoid boiling, as this can cause the cashew cream to separate.
~5 min
- 11
Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of olive oil, if desired. The chowder is best enjoyed immediately, but can be stored for later use.
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How Do I Know It's Ready?
The potatoes should be easily pierced with a fork. The chowder should be creamy and smooth.
Frequently Asked Questions
Freezing cashew-based soups can sometimes alter the texture. While it's possible, the cream may separate slightly upon thawing. It's best enjoyed fresh.
Final Thoughts
I hope you enjoy making this Umami-Rich Vegan Clam Chowder with Cashew Cream as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!