Vegan Chowder

 

Vegan Chowder

Ingredients

Cream Base

1/2 cup raw cashews, soaked (*See Note)

3/4 cup unsweetened nut milk

 

Mushrooms

1 tablespoon vegan butter (or olive oil)

8 oz white button & oyster mushrooms, cut into 1/2-inch pieces (or any  mushrooms)

1 garlic clove, minced cone #1

1 teaspoon tamari (soy sauce)

 

Soup Base

1 tablespoon vegan butter

1 medium yellow onion, diced cone #3

4 celery stalks, diced Cone #3

2 medium carrots, diced  cone #3

2-3 cloves garlic, minced cone #1

1 teaspoon dried thyme

1/2 cup dry white wine

4 cups vegetable broth

3 tablespoons all-purpose flour (gluten-free or regular)

2 medium potatoes  #3

2 bay leaves

2 T Old Bay Seasoning

2 teaspoons kelp granules or dulse flakes (*see note)

1 teaspoon Himalayan   more to taste

1-2 tablespoons fresh lemon juice

pepper, to taste

 

Instructions

Cream Base

Blend the nut milk & cashews (discard soaking water) together until very smooth. Set aside.

 

Mushrooms

In 7 Qt Pan over medium heat, add 1 tablespoon butter. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes). Now add 1 clove minced garlic and soy sauce. Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside.

Soup Base

Use the same  pot and return to stove. Heat butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic & thyme. Sauté about 5-7 minutes or until veggies are tender.

Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about  3-5 minutes.  Add old bay seasoning. Stir often. Sprinkle flour over veggies and stir constantly for 30-60 seconds.

Stir in broth and add potatoes, bay leaf, kelp granules, and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.

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, lemon juice, and fresh cracked pepper.

 

Place in your favorite soup bowls & garnish with fresh parsley.

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