Name: Vegan Clam Chowder
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 cup raw cashews (soaked in water 2-4 hours (*See Note)); 0.75 cup unsweetened soy milk ((or any plant-based milk)); 1 tbsp vegan butter ((or olive oil)); 8 oz white button mushrooms (cut into 0.5-inch pieces (or any mushrooms)); 1 clove garlic clove (minced); 1 tsp low sodium tamari ((sub soy sauce)); 2 tbsp vegan butter ((sub with olive oil)); 1 null medium yellow onion (diced); 2 stalk celery stalks (diced); 2 null medium carrots (diced or sliced 0.25 inch thick); 2.5 clove garlic cloves (minced); 1 tsp dried thyme; 0.5 cup dry white wine ((a vegan variety)); 4 cup vegetable broth (low sodium); 3 tbsp all purpose flour ((gluten-free or regular)); 2 null medium russet potatoes (peeled and cut into bite-sized pieces); 2 null bay leaves; 2 tsp kelp granules (or dulse flakes (*see note)); 1 tsp himalayan salt (more to taste); 1.5 tbsp fresh lemon juice ((*optional)); null null fresh cracked pepper (to taste)

Instructions

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1

Blend the unsweetened soy milk (0.75 cup) and raw cashews (0.5 cup) (discard soaking water) together until very smooth. Set aside.
2

In a large sauce pot over medium heat, add vegan butter (1 tbsp). When heated, add white button mushrooms (8 oz) and sauté until the liquid evaporates (about 3 minutes). Now add garlic clove (1 clove) and low sodium tamari (1 tsp). Sauté until the mushrooms are tender and lightly browned. About 2-4 minutes. Remove mushrooms and set aside.
3

Wipe out the same pot and return to stove. Heat vegan butter (2 tbsp) over medium heat. Add yellow onion (1 medium) and sauté until translucent, about 2-3 minutes. Add celery stalks (2 stalk), carrots (2 medium), garlic cloves (2.5 clove) and dried thyme (1 tsp). Sauté about 5-7 minutes or until veggies are tender.
4

Add dry white wine (0.5 cup) and turn heat up to medium-high to simmer. Once simmering, turn heat back to medium. Cook wine down about 3-5 minutes. Stir often.
5

Sprinkle all purpose flour (3 tbsp) over veggies and stir constantly for 30-60 seconds.
6

Stir in vegetable broth (4 cup) and add russet potatoes (2 medium), leaves (2 bay), kelp granules (2 tsp) and himalayan salt (1 tsp). Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard leaves (2 bay).
7

Turn heat to medium low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in mushrooms, fresh lemon juice (1.5 tbsp) and [fresh cracked pepper].
8

Place in your favorite soup bowls and garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!