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MUSHROOM CHOWDER

Indulge in the ultimate comfort food with this rich and creamy vegan mushroom chowder recipe.

CREAMY MUSHROOM CHOWDER

Packed with earthy flavors and wholesome ingredients, this hearty chowder is perfect for chilly evenings or cozy gatherings. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your cravings.

With its velvety texture and savory taste, this chowder is a must-try for anyone craving a hearty and comforting meal.  Whip up a batch of this delicious chowder and savor every spoonful of goodness!

INGREDIENTS

CREAM SAUCE

White beans: Great northern or cannellini.

Cashews: Raw if possible.

Vegetable broth: Bouillon is best.

Miso: Liquid or paste will work.

CHOWDER

Onion: White or yellow is fine.

Carrots: I love huge chunks of carrots.

Celery: Cut into thick slices.

White beans: Great northern or cannellini.

Mushrooms: White, shiitake or baby bellas will work.

SEASONINGS

Pepper 

Soy sauce

Minced garlic 

Italian seasoning 

Vegetable broth

HOW TO MAKE

  • 1. Soak cashews in hot water for 10 minutes. 
  • 2. CREAM SAUCE: blend white beans, cashews, vegetable broth, and miso until smooth. Set aside.
  • 3. Cut mushrooms, carrots, celery, onion.
  • 4. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and minced garlic. Cook 3-5 minutes until onions soften and turn translucent.
  • 5. Add mushrooms, Italian seasoning and pepper. Cook until mushrooms start to soften, 2-3 minutes.
  • 6. Add vegetable broth, white beans and soy sauce. Simmer on low heat for 15 minutes.
  • 7. Stir in “cream” and simmer 5 more minutes.
  • 8. Turn off heat. Serve and enjoy.

MUSHROOM CHOWDER

INGREDIENTS

CREAM SAUCE

  • 2 cups white beans
  • 1/2 cup raw cashews 
  • 1 1/2 cups vegetable broth
  • 2 tbs miso paste

CHOWDER

  • 2 tbs olive oil
  • 1 onion 
  • 2 carrots 
  • 2 celery 
  • 2 cups white beans
  • 8 oz baby bella mushrooms
  • 1 tbs minced garlic 
  • 1 tsp pepper 
  • 1 tbs Italian seasoning 
  • 2 tbs soy sauce
  • 1 1/2 cups vegetable broth

DIRECTIONS

  • 1. Soak cashews in hot water for 10 minutes. 
  • 2. CREAM SAUCE: blend white beans, cashews, vegetable broth, and miso until smooth. Set aside.
  • 3. Cut mushrooms, carrots, celery, onion.
  • 4. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and minced garlic. Cook 3-5 minutes until onions soften and turn translucent.
  • 5. Add mushrooms, Italian seasoning and pepper. Cook until mushrooms start to soften, 2-3 minutes.
  • 6. Add vegetable broth, white beans and soy sauce. Simmer on low heat for 15 minutes.
  • 7. Stir in “cream” and simmer 5 more minutes.
  • 8. Turn off heat. Serve and enjoy.