Statesboro Market2Go - Vegan Jegergryte

Ingredients

• 2 tablespoons Vegan butter
• 1 Sweet onion (chopped)
• 1 Leek (cleaned, halved and sliced thinly, discarding the toughest section)
• 2 stalks Celery (chopped)
• 3 cloves Garlic (minced)
• 8 ounces Button mushrooms (quartered)
• 2 Portobello mushrooms (sliced thick)
• 8 ounces Shiitake mushrooms (sliced)
• 1 tablespoon Dijon mustard
• 1/2 cup Madeira or red wine
• 15 Juniper berries (crushed)
• 2 medium sized Carrots (peeled and chopped)
• 2 small Parsnips (peeled and chopped)
• 1 small Rutabaga (peeled and chopped)
• 1 large Yukon gold potato
• 1 quart Vegetable or mushroom stock
• Salt
• pepper
• 1/2 cup Cashew cream
• 1/2 cup Non-dairy milk
• 2 tablespoons Flour
• 2 tablespoons Lingonberry sauce
• 1/2 cup Non-dairy sour cream
• Additional bingonberry sauce and vegan sour cream for serving
• 1 cup Raw unsalted cashews (soaked in water for 2 hours or overnight)
• 1/2 cup Water
• 1/2 teaspoon Maple syrup (optional)