New England Vegan Clam Chowder

veganhuggs.com

SimplyAndiVan

Cream Base

½ cup raw cashews, soaked in water 2 to 4 hours (*See Note)

¾ cup unsweetened soy milk (or any plant-based milk)

Mushrooms

1 tablespoon vegan butter (or olive oil)

8 oz white button mushrooms, cut into ½ inch pieces (or any mushrooms)

1 garlic clove, minced

1 teaspoon low sodium tamari (sub soy sauce)

Soup Base

1 tablespoon vegan butter

1 tablespoon olive oil

1 medium yellow onion, diced

2 celery stalks, diced

2 medium carrots, diced or sliced ¼ inch thick

2 med/large cloves garlic, minced

1 teaspoon dried thyme

½ cup dry white wine (*See Note)

4 cups vegetable broth, low sodium (*See Note)

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

2 medium russet potatoes, peeled and cut into bite-sized pieces

2 bay leaves

1 teaspoon dulse flakes or granules or kelp flakes/granules (or ½ a sheet of crushed nori paper)*See note

1 teaspoon Himalayan salt more to taste

2 tablespoons fresh lemon juice

Fresh cracked pepper, to taste

Directions at veganhuggs.com

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