Vegan “Clam” Chowder

Makes 8-10 servings

INGREDIENTS:

• 2 tablespoons Vegan Butter
• 3 Leeks, thinly sliced (white and light green portions)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup bell pepper
• 6 cups of Potatoes, peeled and chopped
• 5-6 cups Vegetable Broth
• 1 14oz can of Hearts of Palm, chopped into bite size pieces
• 1 cup Hominy (or sub corn)
• 1 cup Raw Cashews
• 2 tablespoons Nutritional Yeast
• 2 tablespoons Ume Plum Vinegar (or 1 tablespoon Tamari)
• 2 teaspoons Dijon Mustard
• 1 tablespoon Lemon Juice

INSTRUCTIONS:

1. Chop vegetables and add leeks, carrots, celery and pepper to a soup pot with 2 tablespoons of vegan butter and cook over medium until veggies are tender.
2. Add potatoes and vegetable broth. Bring to a boil and then lower to a simmer for 15-20 minutes or until potatoes are tender. Turn off stove.
3. Remove approximately 1/3 of the soup, making sure and put in a blender. Add cashews, nutritional yeast, ume plum vinegar (or Tamari), mustard and lemon juice. Blend on high until pureed. If it is too thick to blend, add a little bit of broth to thin it out.
4. Add pureed soup back to pot with hearts of palm and hominy (or corn). Bring to a simmer and cook until warmed through (5-7 minutes).
5. Top with chives, bell pepper, or oyster crackers or any other yummy toppings!