Vegan Artichoke Chowder
Servings: 6 bowls
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion finely chopped
- 2 cups oyster mushrooms or white mushrooms, sliced
- 3 celery stalks finely chopped
- 2 carrots finely chopped
- 2 garlic cloves minced
- 2 tablespoons dried thyme
- 1/2 teaspoon fine sea salt
- 3 cups vegetable broth
- 1 large yukon gold potato diced
- 2 12-ounce jars artichoke hearts in water, drained and cut into quarters
- 1 15-ounce can full-fat coconut milk
- 1/2 cup raw cashews soaked* (optional, see notes)
- 1 tablespoon dulse optional
- fresh parsley for serving
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion and cook for 2 minutes, until translucent.
- Add mushrooms and cook for about 5 minutes, until soft and slightly brown. Add the celery, carrots, garlic, thyme, and salt. Continue to cook for 5 more minutes.
- To the pot, add the vegetable broth and bring to a boil. Add the potato and cook for about 10-15 minutes, or until potato is tender.
- Meanwhile, prepare the cashew cream (if using) by adding 1 cup soaked cashews (after draining and rinsing them) to a high speed blender with 1 cup filtered water. Blend until a cream forms. It should be thin enough to pour but slightly thicker than milk. Add more water a tablespoons at a time if needed to thin.
- To the pot, add the artichokes, coconut milk, cashew cream, and dulse (if using). Bring to a simmer and cook for about 5 minutes, until heated through. Serve warm garnished with parsley and enjoy!
Notes
*To soak cashews, bring 2 cups of water to a boil in a small pot. Remove from heat, add the cashews and allow to soak for 30 minutes. Drain and rinse before using in the recipe. If you prefer to skip the cashew cream, you can substitute 1 cup of plain unsweetened non-dairy milk in it's place.