Creamy Vegan New England Clam Chowder
Ingredients
- 2 med-large (427 g) Yukon Potatoes, diced
- 4 oz (113 g) Maitake Mushrooms, roughly chopped (you can sub oyster mushrooms)
- 2 ribs of Celery, chopped
- 1 med Onion (1 1/2 cups or 184 g), diced
- 3 cloves of Garlic, minced
- 1/2 cup (70 g) Raw Cashews, soaked
- 4 1/2 cups (1,064 ml) Veggie Broth made with Better Than Bouillon
- (1) 3" piece of Kombu Seaweed
- 1/2 cup (118 ml) Oat Milk
- 3 Tbsp (60 g) Vegan Butter
- 3 Tbsp (60 g) Flour
- 1 tsp (5 g) Thyme
- 1 Bay Leaf
- 1/4 tsp Old Bay Seasoning
- Salt & Pepper to taste
Preparation
Soak the cashews in hot water for at least 30 minutes. Rinse, drain, and set aside.
Make the cashew cream by blending 1/2 cup of oat milk with the soaked cashews until smooth and creamy. Set aside.
In a large pot, melt the butter on medium heat and sauté the onions and celery until the onions are translucent (about 3-5 minutes). Add in the garlic, thyme, old bay, potatoes, and mushrooms, and continue cooking for another 5 minutes.
Add the flour to the pot and mix well. Cook for a minute or two to cook out the raw flour taste. Add the vegetable broth (remove kombu) and bay leaf, then bring to a low boil. Turn down the heat to a simmer, cover the pot, and cook for 20 minutes or until the potatoes become fork-tender.
Add the cashew cream and mix well. Check for seasoning and simmer for another 15-20 minutes until the soup thickens and heats through.
Serve with vegan oyster crackers and Tabasco or other hot sauce if desired.