Pregnancy Friendly Vegan New England Chowder
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!