Dairy-Free Shrimp Chowder

In a large saucepan or stockpot, combine olive oil, celery, carrots, red onion, pressed garlic, sea salt, and black pepper, and sauté for about 7–10 minutes or until vegetables are softened.

In the same saucepan or stockpot, add bone broth, cashew milk, almond flour, bay leaves, garlic salt, and onion salt, and simmer covered on a low to medium heat for about 20 minutes. Add chopped cauliflower and shrimp (if not sautéing separately in a skillet) and continue cooking for another 30 minutes or until cauliflower reaches desired consistency.

If sautéing shrimp in a separate skillet, with about 15 minutes to go, sauté shrimp in ¼ cup olive oil, sea salt, and pepper, as desired, and add to chowder a few minutes before serving (or use as a topping). Season with sea salt, pepper, garlic salt, or onion salt as desired.

Note: For the cashew milk, soak 2 cups cashews in warm water overnight, drain and rinse, and then blend on high speed with 1 ½ cups fresh water until smooth. This will give you approximately 3 1/2 cups of cashew milk. You can increase the amount of cashews by about ¼ cup and increase the amount of water to about 1¾ cup to get an even 4 cups of cashew milk. This would allow you to double the recipe, if you so choose. Store any unused cashew milk in the refrigerator and use within the week.