Anti Inflammatory Vegan Mushroom Chowder
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Learn more āIngredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
For the chowder
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, roughly chopped
- Ā½ oz dried shiitake mushrooms
- 1 cup boiling water, for soaking mushrooms
- 1 lb yukon gold potatoes, cut into Ā½-inch cubes
- 3 tbsp all-purpose flour
- 3 cups vegetable broth
- 1 sheet nori, crumbled or cut into small pieces
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- oyster crackers or crusty bread, for serving (optional)
Can be omittedoyster crackers
Instructions
- 1
Place the cashews in a heatproof bowl and pour 1 cup of boiling water over them. Let soak for 15 minutes, then drain and discard the soaking water. Transfer the soaked cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set aside.
- 2
In a separate small bowl, combine the dried shiitake mushrooms with 1 cup of boiling water. Let soak for 10 minutes until softened. Lift the mushrooms out, squeeze gently, and roughly chop them. Reserve the soaking liquid, pouring it carefully to leave any grit behind.
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