Xanthan Gum Free Vegan New England Chowder

Total time55 min

Prep time20 min

Cook time35 min

Xanthan Gum Free Vegan New England Chowder

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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 ½-inch cubes
1 can (14 oz) hearts of palm, drained and roughly chopped
1 tsp old bay seasoning
½ tsp smoked paprika
½ 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 6–7 minutes.

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