Vegan New England Clam Chowder

Creamy and comforting vegan clam chowder. Mushrooms make the perfect chewy clam replacement. Cooked in a fragrant cashew creamy soup base with hearty potatoes and carrots.

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– raw cashews – vegetable broth – corn starch – neutral oil – onion – carrots – potatoes – garlic – white button mushrooms – shiitake mushrooms – vegetable broth – tomato paste - seasonings

Boil two cups of water. Place the raw cashews in a large mug or small mixing bowl. Pour the boiled water over the cashews and let them soak for 10 minutes

Drain the water from the cashews and blend them in a blender with vegetable broth and corn starch, until smooth. Set aside to add later.

Add oil to a large dutch oven on medium heat. Let the oil heat up for one minute. Add the onions and sauté until lightly golden brown.

Add the mushrooms and sauté until the liquid evaporates. Should be about 5-8 minutes.

Add in the rest of the vegetables, tomato paste, seasonings and broth. Cover and bring to a boil. Turn heat down to medium low and simmer.

Once the soup has cooked, pour in the cashew cream, black pepper. Stir on low heat until the chowder thickens up.

Remove from heat and add lemon juice and salt to taste then stir. Serve with saltines or crackers.

Grab all the recipe info and nutritional information by clicking on the link below.

Visit DAMN TASTY VEGAN

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Vegan New England Clam Chowder

DAMNTASTYVEGAN.COM

Creamy and comforting vegan clam chowder. Mushrooms make the perfect chewy clam replacement. Cooked in a fragrant cashew creamy soup base with hearty potatoes and carrots.

– raw cashews – vegetable broth – corn starch – neutral oil – onion – carrots – potatoes – garlic – white button mushrooms – shiitake mushrooms – vegetable broth – tomato paste - seasonings

Ingredients

Boil two cups of water. Place the raw cashews in a large mug or small mixing bowl. Pour the boiled water over the cashews and let them soak for 10 minutes

DAMNTASTYVEGAN.COM

Drain the water from the cashews and blend them in a blender with vegetable broth and corn starch, until smooth. Set aside to add later.

DAMNTASTYVEGAN.COM

Add oil to a large dutch oven on medium heat. Let the oil heat up for one minute. Add the onions and sauté until lightly golden brown.

DAMNTASTYVEGAN.COM

Add the mushrooms and sauté until the liquid evaporates. Should be about 5-8 minutes.

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Add in the rest of the vegetables, tomato paste, seasonings and broth. Cover and bring to a boil. Turn heat down to medium low and simmer.

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Once the soup has cooked, pour in the cashew cream, black pepper. Stir on low heat until the chowder thickens up.

DAMNTASTYVEGAN.COM

Remove from heat and add lemon juice and salt to taste then stir. Serve with saltines or crackers.

DAMNTASTYVEGAN.COM

Grab all the recipe info and nutritional information by clicking on the link below.

DAMNTASTYVEGAN.COM

Visit DAMN TASTY VEGAN

Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.