Clam Chowder Gone Vegan

Lately, I’ve been experimenting a lot with vegan seafood recipes, and this ‘clam’ chowder turned out to be one of my favorites. It is so thick and creamy without the addition of any flour to bind it and, therefore, also gluten free. Relishing this savory chowder makes you feel like sitting by a pier somewhere on the east coast where it originated.

 


 

 


 

You will need:

  • high speed blender

 

Ingredients:

  • 1 generous cup (140 g) unsalted raw cashews, soaked for a couple hours in sufficient filtered water
  • 2 cloves garlic
  • 1 1/2 cups (360 ml) filtered water
  • 1 Tbsp extra virgin olive oil
  • 10 oz (280 g) cremini mushrooms, halved or cut into thick slices (depending on size)
  • 1 cup (240 ml) filtered water
  • 1 tsp Celtic sea salt
  • 1 sheet nori
  • 2 Tbsp extra virgin olive oil
  • 1 medium size sweet onion, diced
  • 1 1/2 lb (700 g) fingerling potatoes (or other low starch potatoes), cut into about 1/2 inch x 1 inch pieces
  • 3 medium size carrots, diced
  • 2 sticks celery with leaves, diced
  • 2 bay leaves
  • 1 1/2 – 2 cups filtered water (start with 1 1/2, you can add more later)
  • 2 Tbsp homemade Veggie Broth Concentrate or store-bought instant vegetable broth to taste
  • black pepper to taste
  • 1/3 cup parsley, minced

 

Preparation:

Prepare veggies and line up ingredients.

Drain cashews, rinse, and drain again. Add with garlic cloves and 1 1/2 cups water to high speed blender, and blend on high for about 3 minutes.

Heat a medium size sauce pan on medium high heat. Add 1 Tbsp olive oil and fry mushrooms for about 5 minutes, then add 1 cup water and 1 tsp Celtic sea salt. Crumble nori sheet, tear into small pieces, and add to mushrooms. Bring to a boil, then turn down heat and simmer for another 5 minutes. Set aside.

Heat a large pot on medium, add 2 Tbsp olive oil, and sauté onion for about 5 minutes. Add potatoes, and fry for another 5 minutes. Add remaining ingredients, except parsley, in listed order and stir well. Bring to a boil, then turn down heat, and simmer covered for about 15 minutes or until potatoes are soft.

Turn heat down to very low and add the nori mushrooms with sauce. Stir in the cashew cream until everything is well combined. Bring to a boil again, then simmer for 5 to 10 more minutes. The chowder should be thick and creamy. Turn off heat and add parsley. Enjoy!

 

Notes:

  • Perfect to make ahead for the next day.
  • You can also quick-soak cashews in very hot, not boiling, water for about 1/2 hour.