The best Salmon Chowder I've ever eaten!
Water (used for soaking, then drained)
Water (to puree with the soaked cashews)
Carrots (thinly sliced)
Vegan Butter (I used earth balance, or sub regular butter)
Sweet Onion (diced)
Sweet Potato (peeled & cubed)
Nutritional Yeast Flakes
Ahead of time, soak your 2 cups of cashews in 1 cup of water for 3 hours.
After 3 hours, drain the water out of the soaked cashews and discard.
Add 1 cup of fresh water in with the soaked cashews and puree them with an immersion stick blender... then set aside.
In a large stockpot, saute thinly sliced carrots, garlic, onion, and vegan butter for approximately 5 minutes, or until onion is softened and slightly browned.
Add in diced sweet potato and saute for an additional 5 minutes. Potatoes should not get brown.
Add in all remaining ingredients except for the salmon.
Bring mixture to a boil, then reduce heat to medium to simmer for approximately 10 minutes. Potatoes should be softened.
Add in thawed wild salmon. The boiling soup will cook it in about 8 minutes.
Once salmon is cooked through, use a fork to flake it into small pieces.
Serve with a nice french bread (optional).
Yields 6 Servings