Not so clam chowder


prep time: 5 mins

cook time: 20 mins

total time: 25 mins

Makes 4 servings

So winter is reluctant and who doesn’t need a warm comfort food pick me up from time to time? 

A great chunky soup is a good remedy for any day. Our totally vegan Clam chowder will satisfy your tastebuds and hunger; packed with nutrients flavor and a warm goodness.  

This is a quick and simple meal for the family, a night in or a great for lunch leftovers! 


  • 8 large potatoes

  • 6 cups water

  • 1 carrot

  • 4 oz. of sliced mushrooms

  • 2 tbsp seaweed powder or ½ sheet of nori

  • 3 tbsp nutritional yeast

  • 1 tsp Himalayan sea salt

  • 3 tbsp coconut oil

  • 1 cup non-dairy milk

  • 1 tbsp black pepper



  1. Bring water and salt to a boil.

  2. Rinse and boil the potatoes until tender enough for a fork to pass thru.

  3. As potatoes boil prep your carrot and mushrooms. Slice your carrots thinly and dice your mushrooms.

  4. Add carrots and mushrooms to a medium size pot with coconut oil; allow to simmer on low heat.

  5. After potatoes have reached tenderness place in a mixing safe bowl, place (2) two potatoes to the side for later.

  6. In your measuring cup (or a bowl) whisk coconut cream and coconut milk.

  7. Add milk mixture to your potatoes; mash and whisk until thick consistency.

  8. Add creamy potato mixture to the already simmering carrots and mushrooms.

  9. Grab your (2) potatoes from the side; cut them into small cubes and add them to the pot.

  10. Add in salt, pepper, nutritional yeast and seaweed. Mix all ingredients together.

  11. Allow to cool before enjoying!