Name: How to cook vegan "clam" chowder
Ingredients: 1.0c Cashews; 2.0c Vegetable Broth; 4.0tsp Cornstarch; 1.0Tbsp Olive oil; 1.0 Onion; 2.0 Carrots; 3.0 Celery stalks; 4.0oz Shiitake Mushrooms; 8.0oz White Button Mushrooms; 2.0 Russet Potatoes; 3/4tsp Salt; 1.0tsp Black Pepper; 3.0c Vegetable Broth; 2.0Tbsp Tomato Paste; 2.0Tbsp Lemon Juice; 1/2bnch Parsley; 3.0 Cloves Garlic

STEPS
INGREDIENTS
Gather all your supplies. Chop, dice, make broths...
Either soak cashews for 3-5 hours or boil for 1 hour. Add to blender with cornstarch.
Add the 2 cups broth.
Blend on "cream" setting.
Sweat carrots and onions for 10 minutes.
Add celery and garlic for 3 minutes.
Add mushrooms. These are your "clams".
Cook about 3 minutes. Not too long. Still want chewy.
Add potatoes.
And 3 cups of broth.
Simmer 10 minutes.
Add cashew cream.
Heat for about 5 minutes until thick.
Add tomato paste.
Add lemon.
Stir.
And add parsley at the end!
Goes great with oyster crackers or saltines.
1.0c Cashews 
2.0c Vegetable Broth
4.0tsp Cornstarch 
1.0Tbsp Olive oil 
1.0 Onion
2.0 Carrots
3.0 Celery stalks 
4.0oz Shiitake Mushrooms
8.0oz White Button Mushrooms
2.0 Russet Potatoes
3/4tsp Salt
1.0tsp Black Pepper
3.0c Vegetable Broth
2.0Tbsp Tomato Paste
2.0Tbsp Lemon Juice 
1/2bnch Parsley 
3.0 Cloves Garlic

How to cook vegan "clam" chowder

Cook Vegan "Clam" Chowder