Mushroom “Clam” Chowder (Vegan, Gluten Free, and Oil Free)

Ingredients

• 4 cups vegetable broth
• 8 oz mushrooms, chopped (I prefer oyster mushrooms, but they can be fairly expensive. Baby bellas (creminis) work just fine.)
• 2 potatoes (russet or any other starchy potato), diced
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 tbsp dry sherry
• 2 bay leaves
• 1 tbsp dried parsley
• 1 tbsp kelp flakes (optional)
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 cup cashews
• 1/2 cup water

Directions

Combine all ingredients, except cashews and water in a large pot.

Bring to a boil.

Cover and reduce heat.

Simmer until potatoes and celery are tender.

Meanwhile, combine cashews and water in a blender.

Process until very smooth, scraping the sides as necessary.

Remove bay leaves from pot.

Add cashew cream to pot and heat through until thickened.

Serves 2-4.