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    Home » Comfort Food Recipes

    Vegan Mushroom Chowder

    Published: May 9, 2022 · Modified: May 8, 2022 by Richa 10 Comments

    Jump to Recipe   Print Recipe

    The best recipe for Vegan Mushroom Chowder –  forget the canned stuff! This vegan mushroom soup is dairy-free thanks to cashew cream and so easy to make! 1 Pot Glutenfree, Nutfree option

    a pot of creamy vegan mushroom chowder sprinkled with fresh herbs

    Get ready for my new favorite soup recipe – creamy vegan mushroom chowder! It’s extremely quick and easy to put together and perfect for a simple weeknight dinner. All made in one pot! WIN!

    You likely have most of the ingredients on hand right now, you’ll just need the veg – mushrooms, some potatoes, onion, garlic, celery – and some vegan pantry staples like broth, Worcestershire sauce, and cashews for making the cashew cream.

    a plate of vegan mushroom chowder sprinkled with chopped spring onions

    This soup recipe comes together in one pot. The hardest part is slicing the vegan mushrooms, and peeling the potatoes. Totally doable, right? I guess you can still cheat and pick up pre-sliced mushrooms for ease and convenience.

    side view of a plate of vegan mushroom chowder

    Serve with homemade flatbread or naan to soak up the juices and swipe up every last bit of mushroom goodness!

    More vegan soup recipes:

    • Green Chili Enchilada Soup
    • Vegan Potato Soup
    • Vegan Black Bean Soup (Instant Pot Recipe)
    • Vegan Chickpea Rice Soup

    Print Recipe
    5 from 8 votes

    Mushroom Chowder

    Vegan Mushroom Chowder -  forget the canned stuff! This vegan mushroom soup is dairy-free thanks to cashew cream and so easy to make! Glutenfree , Nutfree option
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Keyword: creamy chowder, vegan mushroom chowder, vegan seafood chowder
    Servings: 4
    Calories: 256kcal
    Author: Vegan Richa

    Ingredients

    • 1 tablespoon oil or vegan butter
    • 3 cloves garlic minced
    • 1/2 cup (80 g) chopped onion
    • 1/2 cup (50.5 g) chopped celery
    • 8 ounces (226.8 g) baby Bella mushrooms quartered
    • 2 bay leaves
    • 1/2 teaspoon thyme or 1 spring fresh thyme
    • 1/4 teaspoon ground sage
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 1 tablespoon flour
    • 3 cups (709.76 ml) broth or water
    • 1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
    • 1 1/2 cups (255 g) cubed potatoes, small cubed
    • 1 teaspoon vegan Worcestershire sauce
    • 3/4 cup (177.44 ml) cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non dairy cream or you can also use 1/3 cup vegan cream cheese
    • green onion for garnish

    Instructions

    • Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
    • Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
    • Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
    • Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
    • Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
    • If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.

    Notes

    • Soyfree: use coconut aminos instead of Worcestershire sauce 
    • To make this glutenfree: use 2 teaspoons cornstarch instead of flour. Use tamari instead of worchestershire sauce 
    • Nutfree: use blended firm or silken tofu. Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews l, or use 1/3 cup vegan cream cheese and add a bit more broth as needed.
    • Storage : Store leftover soup in the refrigerator for up to 4 days, stored covered. Or freeze for upto 2 months .
    • To make this more of vegan seafood clam chowder, add in a bit of old bay seasoning and some kelp seasoning to taste

    Nutrition

    Nutrition Facts
    Mushroom Chowder
    Amount Per Serving
    Calories 256 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 509mg22%
    Potassium 768mg22%
    Carbohydrates 28g9%
    Fiber 4g17%
    Sugar 4g4%
    Protein 8g16%
    Vitamin A 65IU1%
    Vitamin C 20mg24%
    Calcium 44mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    a pot of vegan mushroom chowder sprinkled with sliced green onions
    Ingredients:

    • garlic, sauteed with chopped onion and chopped celery form the base of this chowder
    •  baby Bella mushrooms quartered
    • herbs: bay leaves, thyme, sage
    • spices: onion powder and black pepper
    • the chowder is thickened with flour
    • the veggies and potatoes are cooked in broth – or use water for low sodium and add salt depending on your taste
    • cubed potatoes-  we mash some after cooking to thicken the soup and some we leave chunky
    • Vegan Worcestershire sauce makes this soup super savory, use soy sauce or tamari or use coconut aminos for Soyfree
    • no chowder without cream: here, we use vegan cashew cream here. See tips on how to make it yourself

    Tips:

    • for making the cashew cream at home blend 1/2 cup raw cashews with 3/4 cup water or use any other thick non dairy cream or you can also use 1/3 cup vegan cream cheese
    • add green onion or some chopped fresh parsley for garnish
    • if you want, add a splash of white wine after sauteeing the mushrooms
    • Soyfree: use coconut aminos instead of Worcestershire sauce
    • glutenfree: use 2 teaspoons cornstarch instead of flour. Use tamari instead of worchestershire sauce
    • Nutfree: use blended firm or silken tofu. Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews

    How to make Vegan Mushroom Chowder

    ingredients needed for making vegan mushroom chowder on a marble slate

    Heat the oil or vegan butter over high-medium heat in a large saucepan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden.

    sliced celery, garlic and onion sauteeing in a pot

    Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges.

    mushrooms being added to sauteed onions and garlic in a pot

    sauteed mushrooms, celery, onion and garlic in a pot

    Then add in the bay leaves, thyme, sage, onion powder, black pepper, potatoes and the flour and mix in.


    a pot with mushrooms,potatoes and spices

    flour being added to potatoes, mushrooms and celeriac in a pot to make vegan mushroom chowder

    Then add in the broth. Add 1 cup broth and mix then slowly add the rest. Add vegan Worcestershire sauce, and salt and mix in.

    broth being added to mushrooms, potatoes and veggies in a pot to make chowder

    Cook partially covered for 15 minutes or until the potatoes are cooked well.

    a pot with vegan mushroom chowder on a marble slate

    Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.

    vegan mushroom chowder simmering

    If the chowder has thickened too much, add in some more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, fish out the bay leaves and discard. Serve garnished with black pepper and green onions.

    Storage 

    Refrigerator: Store leftover soup in the refrigerator for up to 4 days, stored covered.

    Freezer: To freeze mushroom soup, let it cool completely. You can store the soup in serving size portions using freezer safe containers or baggies. It will last 2 – 3 months that way. Let thaw in the refrigerator before reheating.

    To reheat leftover soup, warm it up on the stove over medium-low heat until warmed through. Or heat it in the microwave for a few minutes, stopping to stir every so often.

    creamy vegan mushroom chowder in a pot sprinkled with fresh herbs

     

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    « Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)
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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Tama

      May 21, 2022 at 1:19 pm

      5 stars
      This soup was delicious/ – I used a non stick pan so cooked the onions and garlic in a bit of water and some white wine. Very easy to prep- def a keeper!

      Reply
      • Vegan Richa Support

        May 23, 2022 at 1:14 pm

        sounds great

        Reply
    2. Melissa Lang

      May 18, 2022 at 8:58 pm

      5 stars
      I’ve been craving this since I saw the recipe posted. I finally made it tonight and it did not disappoint! The seasonings were perfect, and the recipe was easy to follow. I will definitely made this again and have already recommended it to others!

      Reply
      • Vegan Richa Support

        May 20, 2022 at 1:52 pm

        thanks for the great review. happy you liked it

        Reply
    3. Davol

      May 15, 2022 at 7:54 pm

      5 stars
      This soup is both delicious and elegant!

      I added half the cashews, but puréed the potatoes at the end. It was so rich and creamy. Wow, superb Richa! As always, many thanks.

      Reply
      • Vegan Richa Support

        May 16, 2022 at 8:47 am

        Awesome!

        Reply
    4. Anne

      May 12, 2022 at 6:15 am

      5 stars
      amazingly good!!

      Reply
      • Vegan Richa Support

        May 12, 2022 at 6:51 pm

        That’s great !! Thank you so much 😊

        Reply
    5. Lisa S

      May 09, 2022 at 9:11 am

      5 stars
      You are awesome!

      Reply
      • Vegan Richa Support

        May 09, 2022 at 10:08 am

        wow! happy Monday

        Reply

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