Serves 6 to 8
Total time: 35 minutes (not including soaking time for cashews)
Active time: 15 minutes
Photo by Vanessa Rees
This is for all you fishheads out there. A mix of mushrooms stand in for the clams to create a super satisfying chewiness, while some chopped up nori give this chowder a true taste of the sea. It’s thick and creamy and loaded with the finer things, like potatoes and carrots. Crumble some saltines over the top and you’ll be able to hear the Atlantic ocean lapping at your feet. For authenticity, make sure to serve this while talking like a character from a Stephen King movie.
Hope you love the video! Please read more about “Make It Vegan”, my new video series!
~How fishy do you like it? Nori is pretty mild as far as seaweeds go, but the potency varies depending on the brand, and how fresh the nori is. Start with one sheet, then taste after everything is added at the end. If you think it needs more sea, you can still add another chopped up sheet. Just mix it in and let the flavor meld, off the heat, for about 10 miuntes.
~If your nori is really fresh, you don’t even have to chop it (as evidenced in the video), simply crumble it right into the pot.
~To efficiently chop nori, it works to chiffonade it. That means roll up and slice! So tightly roll up your nori sheet like a cigar, and thinly slice. Then run your knife over the curled up bunches to get them into even smaller pieces.
~If you’d like it even more chewy and you have a million dollars to spend on fungi, then go ahead and replace all of the white mushrooms with shiitake.
1 cup cashews, soaked for at least 2 hours
2 cups vegetable broth
4 teaspoons organic cornstarch
1 tablespoon olive oil
1 large yellow onion, diced medium
2 medium carrots, peeled, sliced into 1/4 inch thick half moons
3 stalks celery, sliced 1/4 inch thick
4 oz shiitake mushrooms, thinly sliced
8 oz white button mushrooms, sliced 1/4 inch thick
2 russet potatoes, peeled and cut into 3/4 inch chunks
3/4 teaspoon salt, more to taste
Fresh black pepper
1 to 2 nori sheets, finely chopped (see note above)
3 cups vegetable broth
2 tablespoons tomato paste 2 tablespoons fresh lemon juice
Optional: fresh chopped parsley or chives for garnish
Saltines for crushing over the top
Preheat a 4 quart pot over medium heat. Saute onion and carrots in the olive oil with a pinch of salt, for about 10 minutes, until carrots are softened.
In the meantime, we’ll make the cashew cream. Drain the cashews and add them to the blender along with the vegetable broth and cornstarch. Blend like crazy, until smooth. This can take anywhere from one to five minutes depending on your machine. Scrape down the sides with a rubber spatula every now and again to make sure you get everything.
Back to the soup. Add mushrooms and celery. Cook briefly, for about 3 minutes, just until mushrooms are softened. You want them to keep their texture.
Add the potatoes, salt, pepper, nori and vegetable broth. Cover and bring to a boil. Once boiling reduce heat to a simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Be careful to keep a close eye so as not to overcook them or they will turn into mush.
Stir in the cashew cream mixture, and gently heat, uncovered, for about 7 minutes, until nicely thickened. Add the tomato paste and lemon juice and taste for salt and seasoning. Add a little extra water if it seems too thick. Serve garnished with parsley or chives, if you like, and a few saltine crackers. A wedge of lemon looks pretty, too.
Made this exactly as written. My spouse, a reluctant vegan who “hates mushrooms,” ate two bowls. This is definitely a keeper.
Vegan Kitchen Diaries
The other comment here is funny because my husband smelled the seaweed, said he wouldn’t eat any, then he ALSO ate two bowls. I’ve been cooking out of Isa Does It for so long and alllllways wanted to make this. So glad I finally did, it tastes awesome and comes together faster than you think 🙂
I’m not sure anyone still keeps up with the comments here, but I find that king oyster mushrooms have an amazing texture as well. Also I’ve made this in the instant pot a few times and it’s done in 20 minutes.
I’m so excited to make this today! I noticed vegetable broth is mentioned twice – 2 cups and then 3 cups. So, I wonder which to use? I was hoping it would be clearer here, but I’m going to go with the 3 cups since it is listed with the ingredients that go in at the same time.
Oh wow! This is such a delicious recipe, I understand now about the two broth amounts. I didn’t see that the first 2 cup amount of broth is added to the cashews in the blender and the 3 cup amount is added to the veggies for simmering. This is an amazing recipe!
oh good glad it worked out!
This was impressively good. The nori really works at giving it a kind of sea-faring taste. I thought 2 TB of lemon juice was a little much, I added some more broth and tomato paste to cut the lemon a bit, but it was excellent.