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New England Vegan Clam Chowder - Vegan Huggs New England Vegan Clam Chowder (Gluten-Free)

Ingredients

• 1/2 cup raw cashews, soaked in water 2-4 hours (*See Note)
• 3/4 cup unsweetened soy milk (or any plant-based milk)
• 1 tablespoon vegan butter (or olive oil)
• 8 oz white button mushrooms, cut into 1/2 inch pieces (or any mushrooms)
• 1 garlic clove, minced
• 1 teaspoon low sodium tamari (sub soy sauce)
• 1 tablespoon vegan butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced or sliced 1/4 inch thick
• 2 med/large cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup dry white wine (*See Note)
• 4 cups vegetable broth, low sodium (*See Note)
• 3 tablespoons all-purpose flour (gluten-free or regular)
• 2 medium russet potatoes, peeled and cut into bite-sized pieces
• 2 bay leaves
• 1 teaspoon dulse flakes or granules or kelp flakes/granules (or 1/2 a sheet of crushed nori paper)*See note
• 1 teaspoon Himalayan salt more to taste
• 2 tablespoons fresh lemon juice
• Fresh cracked pepper, to taste

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