Rich, creamy, and loaded with umami flavor, this vegan clam chowder with mushrooms is the perfect cozy meal. It’s hearty and satisfying, made with cashew cream and mushroom “clams”. This is one hug-in-a-bowl recipe you won’t want to miss!

Even with the Indian Summers we experience here on the Peninsula, the shorter days and softer light, just make we want to cook up some soup. And since the first day of fall is just a few short days away, I’m officially kicking off soup season with this over-the-top delicious, cozy from head-to-toe vegan clam chowder with mushrooms.

There are 5 elements that make this chowder extra rich, creamy and flavorful

Mushrooms “clams” Mushrooms have a deep umami flavor and perfectly mimic the texture of clams in this vegan chowder recipe. I use cremini mushrooms but shiitake are also a great choice if you’re feeling fancy. The easiest oil-free way to draw out moisture and add flavor to mushrooms is to season and then broil them. Rinse, de-stem, and slice your mushrooms in half, or quarters if they are large. Shiitake mushrooms are fairly large, so cut them in quarters or even eights. Toss them in Old Bay Seasoning while they are still wet. This helps the seasoning stick to the mushrooms. Then broil them for 2 minutes on each side until they are charred but not burnt. I use this quick and easy trick to flavor other soups and salads too.
Cream Base The rich creaminess in this dairy-free clam chowder comes from cashew cream. No pre-soaking is needed! Just pour boiling water over your cashews and let them sit while you cook the soup. Then, when you’re ready to make the cream, the nuts will be nice and soft for smooth blending. I use unsweetened soy milk with a tablespoon of mellow white miso for maximum umami and richness.
Dulse Flakes or Kelp Granules Both high in iodine, dulse, and kelp are sea vegetables (seaweed) that impart a “taste of the sea” to any dish and are perfect for vegan clam chowder. Dulse flakes are reddish in color and kelp granules are green. Whichever you choose, they will tint the color of your chowder. I usually use dulse flakes for their warm color. They are interchangeable when it comes to flavor so use what is most available to you. I’ve even chopped up a sheet of nori which works in a pinch. To learn more about the difference between dulse and kelp, click here.
White Wine Dry white wine is a soup maker’s best friend. It adds a layer of complexity that helps brighten all the other flavors. I use a full cup of wine in this recipe. ¾ of a cup is cooked down with the carrots and celery and then ¼ is added at the end for a flavorful finish. Use a vegan-friendly variety if available.
Liquid Smoke Traditional clam chowder is often flavored with bacon fat and cooked bacon pieces. Liquid smoke creates the same comforting smokiness of bacon without using meat. I’ve had the best luck with Hickory Liquid Smoke for its concentrated and pure flavor.

Armed with these elements, you can make the BEST vegan clam chowder with mushrooms your friends and family will absolutely love, all in under an hour! This is one recipe that will be in my soup rotation this fall, and winter and I hope you enjoy it too.

If you like this vegan clam chowder with mushrooms recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Keep scrolling for step-by-step instructions with photos!