Vegan Clam Chowder with Oyster Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on New England clam chowder using oyster mushrooms and cashew cream. It's thick, savory, and tastes remarkably like the traditional version. Serve as a main course with crackers for a comforting dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup raw cashews, soaked overnight
- 1½ cups non-dairy milk
- 3 tablespoons vegan butter, divided
- 12 oz oyster mushrooms, divided
- 1¼ teaspoon salt, divided
- 1 medium leek, white and light green parts thinly sliced
- 1 medium carrot, sliced
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon miso paste
- ½ cup dry white wine (or sub vegetable broth)
- ¼ cup flour
- 4 cups water
- 2 bay leaves
- 1 pound Yukon gold potatoes, cubed
- Juice of 1 lemon
- Black pepper to taste
- Chopped fresh parsley for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 679mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 874mg
- Calcium
- 156mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.