New England Vegan Clam Chowder (Gluten-Free) | Recipio - Recipe Organizer & AI-Powered Cooking Compa

Ingredients

• 1/2 cup raw cashews soaked 2–4 hours; drained
• 3/4 cup unsweetened soy milk
• 1 tablespoon vegan butter for sautéing mushrooms
• 8 oz white button mushrooms cut into 1/2-inch pieces
• 1 clove garlic minced (for mushrooms)
• 1 teaspoon low sodium tamari
• 2 tablespoons vegan butter for soup base
• 1 medium yellow onion diced
• 2 stalks celery diced
• 2 medium carrots diced or sliced 1/4-inch thick
• 2–3 cloves garlic minced (for soup base)
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• 4 cups vegetable broth, low sodium
• 3 tablespoons all-purpose flour gluten-free or regular
• 2 medium russet potatoes peeled and cut into bite-sized pieces
• 2 bay leaves
• 2 teaspoons kelp granules or dulse flakes
• 1 teaspoon Himalayan salt more to taste
• 1–2 tablespoons fresh lemon juice optional
• to taste black pepper freshly ground
• for garnish fresh parsley chopped
• for serving crackers or crusty bread optional