Vegan Wild Mushroom Leek Chowder
Super creamy chowder with Yukon gold potatoes, wild mushrooms and all the leeks.
Servings: 4
Calories: 453kcal
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- Pinch of Nutmeg
- Pinch of Cayenne pepper
- 3 Tablespoons Vegan butter, I used Earth Balance
- 1 Large Leek, sliced
- 1 Stalk Celery, diced
- 4 Cloves Garlic, chopped
- 8 Ounces Mushrooms, I used shiitakes, oyster and baby bella
- 1/2 Cup Sweet Marsala wine
- 1 Bay leaf
- 2 Sprigs Fresh thyme
- 2 Large Yukon gold potatoes, diced
- 4 Cups Vegetable broth
- 1 Tablespoon Agave syrup
- Squeeze of Fresh lemon juice
- Salt and Pepper to taste
Instructions
- Make cashew cream first. Drain the cashews you soaked and add them to a blender. Then add the non-dairy milk, nutmeg, cayenne and a pinch of salt and pepper. Blend, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes depending on your blender. Set aside.
- Now, heat the vegan butter on medium high in a large pot. Add the leeks, celery, garlic and mushrooms. Sauté, reducing heat as needed until the mushrooms have released their liquid and then are starting to brown. About 8-10 minutes. Season with a pinch of salt and pepper.
- Next add the wine, bay leaf and thyme. Stir to combine and simmer for 2-3 minutes or until the wine has mostly been absorbed by the veggies.
- Then, add the potatoes and the vegetable broth. Stir to combine everything. Season with another pinch of salt and pepper. Bring to a simmer, reduce heat to low and continue to simmer for 10-12 minutes or until the potatoes are tender.
- Pour the cashew cream you made into the pot. Stir to combine.
- Then add the agave and a squeeze of lemon.
- Simmer for another 3-5 minutes, stirring occasionally.
- Remove the bay leaf and thyme springs. Then taste and adjust seasonings.
- Serve immediately.
Notes
*You can soak the cashews in room temperature water for 8-12 hours or boil the cashews for 15-20 minutes.
Nutrition
Calories: 453kcal | Carbohydrates: 50g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 1066mg | Potassium: 885mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1468IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg