This vegan clam chowder soup is rich, creamy, and full of the flavors of the sea. Allergy friendly and cruelty free, this healthy alternative will have you making vegan clam chowder again and again!
Place the soup pot over medium heat.
Wash and pat dry the mushrooms. Remove the stems from the mushroom caps. Set the caps aside for a different recipe.
Slice the mushroom stems into small rounds.
Saute the mushroom stems with 2 tablespoons of vegan butter, salt, and garlic powder.
Break the nori sheet into smaller pieces that are easily able to fit into your spice grinder. Using a spice grinder or coffee grinder, pulse the nori sheet until very fine.
Sprinkle the nori, old bay seasoning, and liquid smoke into the soup pot with the mushrooms.
Add the diced onion and celery, along with the 1/2 cup of water.
Cook for 5 minutes, until the onion is soft.
Remove the vegetables from the soup pot and set aside.
Add the remaining 2 tablespoons of vegan butter into the soup pot.
Sprinkle the flour over the butter and whisk until no lumps remain.
Slowly pour the plant milk into the pot. Whisk until the mixture has thickened.
Add back in the vegetables, veggie broth, and diced potatoes.
Dissolve the miso paste in 1/4 cup of hot water and add this into the soup.
Allow the soup to cook for an additional 5 minutes.
Serve with cashew cream,fresh parsley, fresh cracked pepper and smoked paprika to taste.
***calorie and nutrition information is an estimate.