Vegan Clam Chowder

Steps

1. 1

   Bring 2 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a high powered blender along with 1 cup fresh water and blend until smooth and creamy. Set aside.

2. 2

   Warm the olive oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes.

3. 3

   Add the carrots and celery to the pot and sauté for another 2 minutes. Sprinkle the flour on top of the vegetables and stir, then slowly pour in the broth while stirring constantly.

4. 4

   Now add the chopped hearts of palm, Worcestershire sauce, thyme, hot sauce, old bay seasoning, salt, pepper and potatoes.

5. 5

   Bring the soup to a boil, then lower heat to a simmer and cook for about 20 minutes until the potatoes are fork tender.

6. 6

   If using vegan bacon, prepare it and cook it until crispy. I used Lightlife bacon, but my tempeh bacon would be great here (or tofu bacon).

7. 7

   Stir the cashew cream into the soup. It should now be very creamy. Serve with crackers, fresh chopped parsley and vegan bacon, if desired. Enjoy!