Vegan Clam Chowder

It’s hard to believe that you can make this classic dish without the cruelty considering the necessary element of a “fishy” taste. Yes, no precious clams or cows were robbed of their lives or baby’s nourishment to accomplish the savory results you’re looking for here. Prior to going vegan, my boyfriend had loved clam chowder, but never thought it could be made vegan. Never being a fan of it myself but still loving a good challenge, I decided to veganize it to see what it was like and can honestly say I love this flavor combo! This recipe isn’t labeled as “Easy” because it does require a little more time. It takes 5 steps, can be made in under an hour, and it’s very forgiving for those new to vegan cooking. Enjoy!


This recipe makes 4 servings and stores well in the fridge for as long as 2-3 days.


The ingredients for this recipe are really simple and easy to find in the store. If you’re new to cooking with “nooch” a.k.a. nutritional yeast, just know you will use it for many things after this. It can easily be added to anything for a more savory flavor and helps a lot when you’re making sauces or anything “cheesy”. You can find roasted seaweed strips at most stores either by the snack section or in an aisle containing items like sushi nori, rice vinegar, and tamari (soy sauce). If you have trouble finding any of the ingredients in this recipe, feel free to let me know in the comments section below!

  • Sliced Frozen Mushrooms – Approximately 1.5 10 oz bags
  • Unsweetened Almond Milk – 4 cups (you can add more for your desired texture)
  • Russet Potatoes – 4 medium sized diced
  • Roasted Seaweed – 5-6 small strips or 1-2 full strips, depending on your taste
  • Nutritional Yeast – 3 tbsp
  • Garlic Powder – 1 tbsp
  • Onion Powder – 1 tbsp
  • Lemon Pepper – 1 tsp
  • Pink Salt – 1-2 tsp (to taste)

Nutrition Facts

This recipe comes at a modest 186 calories at 4 equal servings making it a great low-calorie option. It serves up 2.8 grams of total fat, 32.8g total carbohydrates, and a whopping 8.2 g plant powered protein. Because we’re not using water-dwelling animals or dairy…ingredients are free of mercury, hormones & animal cruelty, making this essentially a guilt-free meal. If you’re looking for a lower sodium option, you can simply do without the extra salt or swap the lemon pepper for a packet of True Lemon. Below is a more complex breakdown courtesy of MyFitnessPal.

More Nutrition Facts

Calories 186
Total Fat 2.8 g
Saturated 0 g
Trans 0 g
Polyunsaturated 0.5 g
Monounsaturated 1.5 g
Cholesterol 0 mg
Sodium 747.4 mg
Total Carbohydrates 32.8 g
Dietary Fiber 4.5 g
Sugar 2 g
Added Sugars 0 g
Sugar Alcohols 0 g
Net Carbs 28.5 g
Protein 8.2 g
Vitamin D 0%
Calcium 48.5 %
Iron 14.4 %
Potassium 758.3 mg
Vitamin A 10%
Vitamin C 45.3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you’re on the app, you can log my recipe here.

Cooking Time

It’ll take about 5-10 minutes to prep everything including washing, peeling, pat drying & dicing your potatoes. You can make good use of this time by starting to boil the water for them before you get started. The full cooking time will take approximately an hour of tender love & care, but once you’re through with it, you’ll have a quick and warm meal to reheat sometime over the next few days.


  1. Fill a large pot with water and set to high on a side burner. Wash, peel, dry and dice your potatoes into 1 inch cubes.
  2. Add mushrooms to a large saucepan/wok and cover. Cook for about 7-10 minutes while stirring occasionally to prevent sticking. (I prefer our wok because it’s more forgiving while you’re multitasking and less likely to burn when you are cooking without oil). Set aside.
  3. Drop the potatoes in once the water has come to a rolling boil. Cook for about 5-7 minutes. Using a slotted spoon, remove about 1/4 of them once they are halfway cooked and set aside while the rest of the potatoes cook thoroughly for the next 5 minutes.
  4. Drain the remainder of the potatoes and add to a food processor along with 2 cups almond milk (If you’re don’t have a food processor, use a masher in a large bowl and slowly add the milk in). Add garlic, onion, and lemon pepper. Blend for 1-2 minutes or until you reach your desired texture.
  5. Transfer the mixture back to the large pot. Add cooked mushrooms, diced potatoes, remaining 2 cups of almond milk and nutritional yeast. Set to low-medium heat, stir, and simmer for 5 minutes. Enjoy!

Serving Suggestion

This recipe pairs well with a side salad, vegan grilled-cheeze but I thought it best to try a more traditional route with the classic soup & oyster crackers. You can find them in the snack aisle at many stores. The best part is these pair well with many hearty soups (and I can honestly eat them alone), so you’ll get plenty of use out of them past this recipe.

If you have questions, comments or have tried this recipe, please leave a note in the section below. Also, be sure to share your favorite dishes that you’d like to see vegan. I love a good challenge!

As always, thanks for your love & support.

‘Til next time!

Em 🌱

Emmy May, The Plant Based Bae
Emmy May, The Plant Based Bae

Hi! My name is Emmy May and I’m The Plant Based Bae. I was born and raised in the Midwest, and have called Southern California home for the past seven years. In 2018, I decided to switch to a vegan diet which led to me improving my overall quality of life and learning a lot about health & humanitarianism. Since then, I’ve had countless conversations with vigorous vegans and curious omnivores to share what I’ve learned along the way.

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