New England Vegan Clam Chowder

veganhuggs.com

Espring

subheading: Cream Base (see note for alternative):

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

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

subheading: 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)

subheading: 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 ¼ inch thick

2 to 3 med/large cloves garlic , minced

1 teaspoon dried thyme

½ 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 to 2 tablespoons fresh lemon juice (*optional)

Fresh cracked pepper , to taste

Directions at veganhuggs.com

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