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Vegan Clam Chowder with Oyster Mushrooms
Ingredients
  • 1 cup raw cashews, soaked overnight
  • 1½ cups non-dairy milk
  • 3 tablespoons vegan butter, divided
  • 12 oz oyster mushrooms, divided
  • 1¼ teaspoon salt, divided
  • 1 medium leek, white and light green parts thinly sliced
  • 1 medium carrot, sliced
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon miso paste
  • ½ cup dry white wine (or sub vegetable broth)
  • ¼ cup flour
  • 4 cups water
  • 2 bay leaves
  • 1 pound Yukon gold potatoes, cubed
  • Juice of 1 lemon
  • Black pepper to taste
  • Chopped fresh parsley for garnish
Steps
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