Name: Vegan Clam Chowder
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.75 cup raw cashews; 1 cup water; 2 tablespoons olive oil; 1 medium onion (diced); 2 medium carrots (peeled and sliced); 2 null celery ribs (diced); 4 tablespoons all purpose flour (gluten free if needed); 4 cups vegetable broth; 15 ounce hearts of palm (can, drained and chopped); 1 teaspoon vegan Worcestershire sauce; 1 teaspoon dried thyme; 0.5 teaspoon hot sauce; 1 teaspoon Old Bay Seasoning; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 1.5 pounds russet potatoes (peeled and chopped); null null Vegan Bacon (optional)

Instructions

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1

Bring water (2 cups) to a boil. Pour the hot water over the raw cashews (0.75 cup) and let soak for minutes (5). Drain the cashews and discard the soaking water. Add them to a high powered blender along with water (1 cup) and blend until smooth and creamy. Set aside.
2

Warm the olive oil (2 tablespoons) in a large pot over medium heat. Add the onion (1 medium) and sauté for 2-3 minutes.
3

Add the carrots (2 medium) and ribs (2 celery) to the pot and sauté for another 2 minutes. Sprinkle the all purpose flour (4 tablespoons) on top of the vegetables and stir, then slowly pour in the vegetable broth (4 cups) while stirring constantly.
4

Now add the chopped hearts of palm (15 ounce), vegan Worcestershire sauce (1 teaspoon), dried thyme (1 teaspoon), hot sauce (0.5 teaspoon), Old Bay Seasoning (1 teaspoon), salt (1 teaspoon), ground black pepper (0.25 teaspoon) and russet potatoes (1.5 pounds).
5

Bring the soup to a boil, then lower heat to a simmer and cook for about minutes (20) until the potatoes are fork tender.
6

If using [vegan bacon], prepare it and cook it until crispy. (Tempeh bacon or tofu bacon would be great here).
7

Stir the cashew cream into the soup. It should now be very creamy. Serve with crackers, fresh chopped parsley and [vegan bacon], if desired. Enjoy!