Chancy and I just took a road trip up north to Monterey Bay with family. We had a sweet time away from San Diego for a bit. If you know anything about Monterey Bay, you know that seafood dishes are EVERYWHERE! Clam chowder is everywhere you look and it seems that every restaurant claims to have “The best clam chowder”. They even have people sampling their chowder outside the restaurants. After rejecting chowder after chowder, Chancy looked at me and said, “Babe as soon as we get back to San Diego, we are veganizing clam chowder.”

And so we did… and OMG I am so impressed with the team we made to make this happen.

Now let me tell you, Chancy and I both have had our good share of clam chowders in our pre-vegan days. I grew up eating canned chowder and when we first started dating we would take numerous trips up to San Francisco where we were always on a hunt for… yup you guessed it… “The best clam chowder”! So when planning this recipe, we had high expectations. It had to replicate the creamy, hearty and delicious chowder we used to enjoy.

We brainstormed back and fourth on the recipe and bingo! I thought of adding oyster mushrooms as the “clams”. Oyster mushrooms have a meaty like texture. Fresh oyster mushrooms can be found in some supermarkets and often times at farmer’s markets during this time of year. They’re slightly sweet tasting but also very versatile, because of the subtle flavor. To me, they have a clam like texture which is why I knew they would be PERFECT for our chowder.

Now, lets talk about the base of traditional chowder, It is typically half and half or heavy cream, leading it to be VERY rich yet not kind to our bodies. Luckily, with the help of cashews and cauliflower… yes cauliflower! We were able to create a decadent and CREAMY base. AHHH, I won’t stop being so excited about the success of this.

Chancy insisted on adding loads of vegetables to make it more hearty and filling, and I’m glad he did, because it did just that!

Vegan Clam Chowder

Prep Time: 30  |  Total Time: 65  |  Serves: 6  |  Recipe Type: Dinner


3 1/2 cups organic vegetable stock

2 cups golden potatoes, cubed

1 cup yellow onion, diced

1 cup celery, cubed

1 cup carrots, cubed

2 ears of corn or 1 cup

2 cups mushrooms, roughly chopped (we used half oyster mushrooms & half chremni mushrooms

2 cloves minced garlic

1 tsp vegan boullion

1/2 cup raw cashews

3 cups cauliflower florets or 1 small head

3 tbsp nutritional yeast

1 cup unsweetened almond milk

1 tsp salt (Divided)

1/2 tsp pepper (divided)


  1. In a medium sized bowl, place raw cashews and pour over hot water. Completely cover the cashews & set aside for 30 minutes to let soak.
  2. In a medium size pot of water over high heat, boil the cauliflower florets for 10 minutes or until tender and soft.
  3. Discard the water from the raw cashews, and give the cashews a rinse with fresh water. In a blender, combine raw soaked cashews, cooked cauliflower, almond milk, nutritional yeast and blend until smooth. Set aside.
  4. In a large pot, sauté onions for 5 minutes or until onions soften and fragrant. I water sauté them, adding 2-4 tbsp of water throughout the cooking process… however, feel free to use any oil to sauté if you prefer.
  5. Add cauliflower cashew cream mixture to the cooked onions, followed by the vegetable stock. Mix until well combined. Let simmer for 5 minutes.
  6. Add the remaining ingredients (all vegetables, vegetable bouillon and salt & pepper to taste). Boil for 20 minutes or until all vegetables are soft and cooked. Serve hot with fresh sourdough bread and enjoy!


*The smaller the florets the faster the cauliflower will cook