Spring is the prime time in my opinion to make all the leek recipes. So get down on this amazing vegan wild mushroom leek chowder. Buttery, herby, creamy chowder. Leeks pair very well with the wild mushrooms and some Yukon gold potatoes. This simple comforting chowder will probably be on repeat all year long. This chowder features easy to find ingredients, it is super fast to make and you will instantly fall in love! I don’t know if there is anything better than this beautiful oniony, creamy broth with some amazing mushrooms.
What You Need For The Best Leek Recipe:
- Vegan Butter: For sweating the leeks.
- Leeks, Celery, Garlic, Mushrooms and Potatoes: These veggies are the base of this amazing chowder.
- Bay Leaves, Thyme, Nutmeg and Cayenne: The perfect spices and herbs for this chowder.
- Marsala Wine: I like to use a sweet one.
- Vegetable Broth: For the liquid in the soup.
- Raw Cashews: To create the cream. If you can’t have cashews, you can use regular non-dairy milk and thicken it up with flour.
- Agave Syrup: To add some much needed sweetness.
- Lemon Juice: Fresh is best, for a little kick of acidity if you want.
One taste of this vegan wild mushroom leek chowder will having you coming back for more. It tastes so amazing and is pretty healthy for some serious vegan comfort food. So smooth and creamy. Salty and sweet. Herby and buttery. I like to use either Earth Balance or Country Crock Plant Butter for this recipe. A touch of heat and the perfect amount of acid. It is everything, so add it to your permanent dinner rotation. It is that good!
Why Should You Make This Amazing Chowder?
- So creamy and dreamy.
- Very easy to make, very easy to eat.
- Mushrooms and leeks were made for each other.
- Yukon gold potatoes, need I say more?
- All the herbs and spices.
Vegan Wild Mushroom Leek Chowder
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- Pinch of Nutmeg
- Pinch of Cayenne pepper
- 3 Tablespoons Vegan butter, I used Earth Balance
- 1 Large Leek, sliced
- 1 Stalk Celery, diced
- 4 Cloves Garlic, chopped
- 8 Ounces Mushrooms, I used shiitakes, oyster and baby bella
- 1/2 Cup Sweet Marsala wine
- 1 Bay leaf
- 2 Sprigs Fresh thyme
- 2 Large Yukon gold potatoes, diced
- 4 Cups Vegetable broth
- 1 Tablespoon Agave syrup
- Squeeze of Fresh lemon juice
- Salt and Pepper to taste
Instructions
- Make cashew cream first. Drain the cashews you soaked and add them to a blender. Then add the non-dairy milk, nutmeg, cayenne and a pinch of salt and pepper. Blend, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes depending on your blender. Set aside.
- Now, heat the vegan butter on medium high in a large pot. Add the leeks, celery, garlic and mushrooms. Sauté, reducing heat as needed until the mushrooms have released their liquid and then are starting to brown. About 8-10 minutes. Season with a pinch of salt and pepper.
- Next add the wine, bay leaf and thyme. Stir to combine and simmer for 2-3 minutes or until the wine has mostly been absorbed by the veggies.
- Then, add the potatoes and the vegetable broth. Stir to combine everything. Season with another pinch of salt and pepper. Bring to a simmer, reduce heat to low and continue to simmer for 10-12 minutes or until the potatoes are tender.
- Pour the cashew cream you made into the pot. Stir to combine.
- Then add the agave and a squeeze of lemon.
- Simmer for another 3-5 minutes, stirring occasionally.
- Remove the bay leaf and thyme springs. Then taste and adjust seasonings.
- Serve immediately.
Notes
Nutrition
I can’t wait to try this recipe. I love your soup recipes especially wild rice and mushroom one. So I cannot wine, What can I substitute it with? I was thinking a little balsamic vinegar?
Hi! I also had to sub the wine. I used 1/2 c of vegetable broth, 1 TBSP balsamic vinegar, and 1 tsp of sugar. I think it turned out delicious!
Thanks for posting the recipe. : )
Love it!
Had it for out Friday night Shabbat meal. There were no leftovers. On soup! That’s never ever happened before. It’s so creamy and flavorful!!
I love all your recipes and this looks sooo good, but I’m allergic to grapes. Any ideas for a replacement for the Marsala wine?
What can I replace the wine with, please? Or can I omit it?
Really want to try this today…
Thank you in advance❤
I followed the recipe as written. It was excellent.
Thank you.
I am hooked on this soup! Easy to make and utterly delicious! Had leeks and potatoes from my CSA that I needed to use and walla! Soup for lunch this week! Thank you for sharing these fantastic recipes.
LOVED the flavours. I thickened it with cornflour then served over Basmati rice. Was great!
made as directed and will be adding this to the rotation. it was stellar!
Best soup recipe ever – bar none! I had two lots for dinner and followed up with some sour dough for lunch the next day. Whoever thinks you can’t get truly amazing flavour, texture and variety with vegan food just has to try this.
this went really well with some crackers!! i omitted the wine and it still turned out really nice 🙂 i normally don’t like mushrooms but i made this for my family + i ended up loving it a lot aswell
super tasty and creamy, would make it again ♡
This was such a cozy, wonderful soup. I didn’t have marsala wine in the pantry. Luckily, dry sherry made a good substitute. I also subbed a tsp of dried thyme for the sprigs. Will definitely make this again!
I made this soup the other day and it was excellent! Definitely a “keeper” recipe. Thanks so much for sharing.
Really good–Made just as said–delicious–will make again
I just made this soup tonight. OMG! I hope the leftovers are just as good. I did not have the wine so sub with a splash of a good quality balsamic vinegar. I added carrots. So between the carrots and vinegar it was sweet enough and did not add agave at the end. I was not sure about the lemon but added as stated and glad I did. This soup is definitely a keeper. One pot and I prepped my veggies earlier in the day when I soaked/boiled my cashews. So everything was easy peasy!
Amazing. For those looking for a wine substitute, I would just not add anything. I also added a tablespoon of tamari (or use coconut aminos) for robustness and saltiness. So much yum!!!
Made this yesterday, it was amazing! My 1 year old loved it too <3
Really delicious! I’ll make it again for sure 💗
Just finished making this magnificent soup and the house smells beautiful! Next a taste of the creamy broth….Superb! Then a bite of those tender mushrooms,potatoes, leeks….I feel as if I’m in a wonderful restaurant! I usually make soups to pour over brown rice to make a meal. This soup is so delicious and substantial I wouldn’t want to add anything else to it! Thank you for this glorious recipe!
I probably made this soup every other week all winter long and never got tired of it. So delicious and freezes well.
I never rate recipes, but this was so tasty I felt compelled to. It was so creamy and delicious. I definitely think the marsala wine was the secret ingredient to give it that added depth. I only made a couple tweaks. I replaced salt with dash seasoning (trying to keep my sodium intake down), and took about 2 cups of the soup and blended it with the cashew cream mixture. It was so creamy and delicious. This will be a staple for our family for soup season. Thank you!
Seriously the BEST soup to ever cross my lips. If heaven were a soup – this would be it. I changed nothing and it’s perfect. Honestly, I’m glad I’m the only one home at the moment so I don’t have to share this with anyone 🙂
I’ve made this numerous times the last few years. Its a family favorite. Thank you for this fantastic recipe!
Really nice!