This cholesterol-free, dairy-free, gluten-free chowder is easy and worth the time put into the recipe. Just remember, seasoning is the key to this wonderful concoction.
12 oz raw cashews (unsalted and NOT roasted)
1 large sweet potato(peel left on for more nutrients), cubed and tossed with a little oil and salt.
4 oz MarxFoods.com's dried black trumpet mushrooms
2 medium carrots, peeled and chopped
1 small onion, diced
1 c soy creamer
1 tbsp vegan butter (or butter for the non-vegans)
1 1/2 tbsp Bragg's liquid aminos, or soy sauce
1/2 tsp salt
seasoning (1 tsp thyme, 1 tbsp garlic powder, 2 tsp pepper)
water, to thin out chowder
imitation bacon bits, optional
Preheat oven to 400 degrees F.
Place the raw cashews in a container and cover with hot water (just enough water to cover the cashews) At the same time, soak the mushrooms in a small bowl hot water for 30 minutes as well. While waiting for the ingredients to soak, roast the sweet potatoes on a greased baking sheet for 25 minutes and remove when finished.
Remove the mushrooms from liquid and chop finely. Strain the mushroom soaking liquid through a coffee filter and handheld strainer. Place the strained liquid in a blender with the cashews and its soaking liquid (at least 4 cups total). Blend on high until very smooth and creamy.
Place a saucepan (at least two quarts) on medium-high heat. Add butter, onion, mushrooms, and salt and sauté until onions are translucent. Add the carrots. After a few minutes, turn down the heat to low-medium. Add the creamy cashew mixture, Bragg's, and creamer. Season very well. Stir constantly as the soup thickens, and thin out to desired consistency with water. Cook until the carrots are tender and then add the sweet potatoes. Once cooled to a consumable temperature, serve, and top with bacon bits.
- Add any type of vegetable you would love to your chowder.
- If you do not like sweet potatoes, then feel free to roast any kind of potato.
- Toppings for the soup can include fresh herbs, green onions, etc.