Gam Chowder

Gam Chowder

Recipe by Jennifer-June
Prep timeminutes
Cooking timeminutes

Vegan Gam Chowder
Nautical. (of the officers and crews of two whaling vessels) to visit or converse with one another for social purposes.
Eastern New England. to participate in a gam or social visit.


  • 1 cup cashews, soaked for at least 2 hours or boiled for 15 minutes

  • 4 cups vegetable broth

  • 1 cup plant milk (I used oat milk because it’s nice and thick but doesn’t have a strong or detectible smell.

  • 1/2 cup dry white wine (optional)

  • 1 Tablespoon cornstarch

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced medium

  • 2 medium carrots, peeled, sliced into half moons

  • 3 stalks celery, sliced

  • 4 oz shiitake mushrooms, thinly sliced

  • 4 oz oyster mushrooms sliced

  • 4 oz white button mushrooms, sliced 1/4 inch thick

  • 3 russet potatoes, peeled and cut into 3/4 inch chunks

  • 2 teaspoons kelp granules or dulse flakes or 2 nori sheets, finely chopped (see note above)

  • 3/4 teaspoon salt, more to taste

  • Fresh black pepper

  • 1-2 tablespoons fresh lemon juice


  • Drain the cashews and add them to the blender along with the plant milk, vegetable broth and cornstarch. Blend until smooth.
  • Saute onion and carrots in the olive oil for about 10 minutes, until carrots are just softened.

  • Add mushrooms and celery. Cook until mushrooms are tender.
  • Add the potatoes, salt, pepper, nori and vegetable broth.
  • Cover, bring to a boil and reduce to a simmer.

  • Add wine (if using) and continue to cook for about 15 minutes, or until potatoes are soft.
  • Stir in the cashew cream mixture, and continue to cook on low heat, 10 minutes, adding a little extra water if it seems too thick. .
  • Add the lemon juice and taste for salt and seasoning.
  • Serve with saltine or oyster crackers and enjoy!


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