Vegan New England Clam Chowder
Ingredients
- 2 medium-large Yukon potatoes (427 g)
- 4 oz Maitake mushrooms (113 g)
- 2 ribs of celery
- 1 medium onion (1.5 cups or 184 g)
- 3 cloves of garlic
- 1/2 cup raw cashews (70 g)
- 4.5 cups veggie broth (1064 ml)
- 1 three-inch piece of kombu seaweed
- 1/2 cup oat milk (118 ml)
- 3 tablespoons vegan butter (60 g)
- 3 tablespoons flour (60 g)
- 1 teaspoon thyme
- 1 bay leaf
- 1/4 teaspoon Old Bay seasoning
- Salt and 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 the 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 to 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 to 20 minutes until soup thickens and heats through.
Serve with vegan oyster crackers and tabasco or other hot sauce if desired.
Notes
To make the veggie kombu broth, add the kombu to hot water and bouillon concentrate and let sit for 10 minutes. If using packaged broth, bring it to a simmer and add the kombu for 10 minutes.
