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New England Vegan Clam Chowder
Ingredients
  • Cream Base (see note for alternative):
  • 1/2 cup raw cashews, soaked in water 2-4 hours (*See Note)
  • 3/4 cup unsweetened soy milk (or any plant-based milk)
  • Mushrooms:
  • 1 tablespoon vegan butter (or olive oil)
  • 8 oz white button mushrooms, cut into 1/2-inch pieces (or any mushrooms)
  • 1 garlic clove, minced
  • 1 teaspoon low sodium tamari (sub soy sauce)
  • Soup Base:
  • 2 tablespoon vegan butter (sub with olive oil)
  • 1 medium yellow onion , diced
  • 2 celery stalks , diced
  • 2 medium carrots , diced or sliced 1/4 inch thick
  • 2-3 med/large cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine (a vegan variety)
  • 4 cups vegetable broth , low sodium
  • 3 tablespoons all-purpose flour (gluten-free or regular)
  • 2 medium russet potatoes , peeled and cut into bite-sized pieces
  • 2 bay leaves
  • 2 teaspoons kelp granules or dulse flakes (*see note)
  • 1 teaspoon Himalayan salt , more to taste
  • 1-2 tablespoons fresh lemon juice (*optional)
  • Fresh cracked pepper , to taste
Steps
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