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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 Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 256 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon oil or vegan butter
  • 3 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces 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 broth or water
  • 1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
  • 1 1/2 cups cubed potatoes, small cubed
  • 1 teaspoon vegan Worcestershire sauce
  • 3/4 cup 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

    Cup of Yum
  1. 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
  2. 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
  3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
  4. 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.
  5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
  6. 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

  • 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 .
  • 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 Information

Calories 256kcal (13%) Carbohydrates 28g (9%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 509mg (21%) Potassium 768mg (22%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 65IU (1%) Vitamin C 20mg (22%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Carbohydrates 28g 9%
Protein 8g 16%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 509mg 21%
Potassium 768mg 16%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 65IU 1%
Vitamin C 20mg 22%
Calcium 44mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.