1/2 cup raw cashews, soaked (*See Note)
3/4 cup unsweetened nut milk
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)
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
Blend the nut milk & cashews (discard soaking water) together until very smooth. Set aside.
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.
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.