Vegan Clam Chowder

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subheading: CASHEW CREAM (or substitute white beans):

½ cup raw organic cashews ( or substitute silken tofu, or white beans for a nut-free option)

¾ cup unsweetened oat milk or plant milk of choice; make sure it is unflavored and unsweetened

subheading: MUSHROOMS:

8 ounce portobello mushrooms cut into ½-inch pieces (or mushrooms of choice)

2 garlic cloves minced

2 teaspoons soy sauce or Tamari

1 teaspoon liquid smoke I used hickory flavor

subheading: SOUP:

1 medium yellow onion diced

½ cup celery diced

½ cup carrots diced

3 cloves garlic minced

1 teaspoon dried thyme

½ cup dry white wine a vegan variety

6 cups organic vegetable broth

3 Tablespoons all-purpose flour gluten-free or regular

3 baking potatoes peels on and cut into bite-sized pieces (I used my [Fullstar Vegetable Chopper]; large chopping size)

1 Tablespoon dulse flakes finely chopped

2 bay leaves

1 teaspoon sea salt more to taste

1 to 2 tablespoons fresh lemon juice

2 teaspoons fresh ground black pepper

2 teaspoons Old Bay Seasoning or creole seasoning of choice

Directions at kathysvegankitchen.com

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