Vegan "Clam" Chowder Soup

On those rainy stormy nights, you just want a nice bowl of some chowder to warm you up. This soup is so creamy and delicious you wouldn't know that this was dairy free and clam free! It taste like your favorite soup that you once knew.

Vegan "Clam" Chowder Soup

Ingredients

3 red potatoes, diced

3 each celery sticks, sliced

1/4 of red or white onion, diced

2 each carrots, sliced

1/2 cup vegan cheese sauce

1/2 tsp garlic salt

1/4 tsp onion powder

1/4 tsp black pepper

1/2 tsp dill

1/2 sheet nori, finely chopped

2 cups unsweetened coconut milk (4 tbsp mix with cornstarch)

1 tsp cornstarch

1/4 cup chopped mushrooms (portobello) (represents the "clams")

Directions:

1. In a medium pot, on medium to high heat, with 1/4 cup water sautee potatoes, celery, onions, and carrots until slightly tender.

2. Cook on medium heat, add the coconut milk, all the seasonings, chopped nori, and the cheese sauce mix until all combined.

3. Mix together the 4 tbsp coconut milk with cornstarch until its completely dissolved. Add to the rest of the soup. Mix until it starts to thicken.

4. Add the mushrooms and turn down the heat to low and simmer for about 5-10 minutes.

Enjoy this with a fresh baguette of bread or your favorite crackers!

This recipe is super easy and delicious! You won't be disappointed!

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