Vegan Clam Chowder: A rich and flavorful soup made with mushrooms and a creamy cashew-based broth.

Ingredients:

• 1 cup raw cashews
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 can diced potatoes, drained
• 1 can corn, drained
• 1 can hearts of palm, drained and chopped
• 1 tablespoon vegan butter
• 2 tablespoons all-purpose flour
• 1 cup unsweetened plant-based milk
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Directions:

1. Soak the cashews in hot water for at least 30 minutes or overnight. Drain and rinse.
2. In a blender, combine the cashews and vegetable broth and blend until smooth. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic, thyme, oregano, and bay leaf and cook for another minute.
4. Add the potatoes, corn, and hearts of palm and stir to combine.
5. Melt the vegan butter in a small saucepan. Add the flour and stir to form a roux. Gradually whisk in the plant-based milk and cook until the mixture thickens.
6. Add the cashew mixture to the pot and stir to combine. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly.
7. Season with salt and pepper to taste. Discard the bay leaf.
8. Garnish with fresh parsley and serve hot.

This vegan clam chowder uses chopped hearts of palm to mimic the texture of clams, and a creamy cashew-based broth to replace the cream. The soup is flavored with traditional chowder seasonings like thyme and bay leaf, and bulked up with canned potatoes and corn. Serve with crusty bread and a green salad for a complete and satisfying meal.