Vegan Clam-Free Chowder - cooking recipe

Ingredients

2 tablespoons margarine, divided
1/4 lb oyster mushroom, chopped into 1/2-inch pieces
1/2 cup raw cashews
2 cups vegetable broth, divided
2 cups water
1/2 cup onion, diced
1 1/2 cups cauliflower, cut into large pieces
1/4 teaspoon garlic, minced
3 bay leaves
1/2 teaspoon thyme, diced
1/4 teaspoon white pepper
1 teaspoon sea salt
1 1/2 cups potatoes, peeled and diced
1/4 teaspoon liquid smoke
1/4 teaspoon black pepper
1 teaspoon fresh parsley, minced

Preparation

In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.