Anti Inflammatory Vegan New England Chowder
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Learn more āIngredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water
For the chowder
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups vegetable broth
- 1 lb yukon gold potatoes, cut into Ā½-inch cubes
- 1 can (14 oz) hearts of palm, drained and roughly chopped
- 1 tsp old bay seasoning
- Ā½ tsp smoked paprika
- Ā½ tsp dried thyme
- 1 bay leaf
- 1 tbsp nori flakes or 1 sheet nori, crumbled
- 1 tbsp lemon juice
- salt and pepper, to taste
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 the boiling water over them. Let soak for 15 minutes, then drain and transfer to a blender with 1 cup of fresh water. Blend on high until completely smooth and creamy, about 2 minutes. Set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
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