Clam Chowder | Dairy-free Gluten-free

Prep Time

15 minutes

Prep Notes

* Soak cashews for 4 hours

Cooking Time

25-30 minutes




1 cup raw cashews, soaked for at least 4 hours

Drain the cashews and rinse under cold water. Place in blender {high-speed for best results}, add enough water to cover and purée until completely smooth. The consistency would have a smooth, thick look and feel… like heavy cream.

1 yellow onion, diced
2 garlic clove, minced
2 organic stalks celery minced
1 large or 2 small organic potato, peeled and diced {red or yukon gold}
2-3 cups vegetable broth {you may add more cup later}
Sea Salt and pepper to taste
1 lb of fresh clams - shucked and chopped {high-quality canned clams okay in a pinch}


In a large soup pot, heat the olive oil on medium heat. Add onion and garlic and sauté for about 5-8 minutes. Add in celery, potatoes and broth. Cook on low until potatoes are soft and ready. Add cashew cream and chopped clams. Stir to combine. Determine if you need more liquid. Season with fresh ground black pepper.


This AMAZING recipe was inspired by my daughter's love of clam chowder and her mothers love of healthy, 'upgraded' cooking. Together we nailed it! Hope you love it as much as we do. xo