Vegan Clam Chowder with Chestnuts

Ooooooh it’s cold outside again! Every year my body craves heavy foods and bread to bulk up for the season. But instead of reaching for dairy-rich soups, try my vegan version of New England Clam Chowder! It’ll leave you feeling warm and light :)

Vegan Clam Chowder with Chestnuts

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: serves 5- 6

Vegan Clam Chowder with Chestnuts


  • 1 Cup Vegetable Broth
  • 2/3 Cup Plain Soymilk
  • 4 Tablespoons Vegan Sour Cream
  • 4 Tablespoons Earth Balance
  • 7 small Red Potatoes (or 3 Cups when diced)
  • 3 Cups Cauliflower (cut into small pieces)
  • 4 Celery Stalks
  • 3 Tablespoons Nutritional Yeast
  • 2 Tablespoons Spelt Flour
  • 1 Teaspoon Black Pepper
  • 1 sprig of fresh Rosemary
  • 1 Cup prepared roasted Chestnuts (optional)


Dice and steam the 7 small red potatoes. In a large pot, combine vegetable broth, soymilk, vegan sour cream, earth balance, nutritional yeast, and flour and bring to a boil. Add the steamed potatoes, lower temperature and stir for 5 minutes. While keeping an eye on the pot, chop 3 of the 4 celery stalks and throw them in.

Using a Vita-Mix or food processor, liquify the soup base. Pour back into the pot maintaining a low heat setting. Chop the last celery stalk and cauliflower into small pieces and de-stem the sprig of rosemary. Toss them into the soup and stir making sure everything is combining over a medium-low heat for 7 minutes.

In a cast iron skillet, heat up the roasted chestnuts with a drizzle of olive oil.

Serve the soup hot and top with roasted chestnuts and rosemary!