A gluten-free taste of Maine without a trip to the seashore or seafood.
2 Tbsp vegan butter
3 large shallots, sliced
2 medium carrots, sliced
4 celery ribs, sliced
1 tsp chives, chopped
1/2 tsp smoked paprika
1 tsp thyme
1 tsp Old Bay seasoning
2 tsp vegan Worcestershire sauce
pinch of cayenne
2 Tbsp tomato paste
1 cup white wine
4 cups vegetable broth
1 cup almond milk
1 cup raw cashews
2 cans hearts of palm, sliced into 1/4-1/2” pieces
In a large pot over medium heat, add the butter, shallots, carrots, chives, celery, Old Bay, Worcestershire, smoked paprika, thyme and cayenne.
Cook for 5-7 minutes.
Add the tomato paste, and cook for an additional 4 minutes, stirring occasionally.
Add the wine to deglaze the pot, bring to a simmer and cook another 5-7 minutes.
Add the broth, milk and cashews. Bring to a boil, then reduce to a simmer for 10 minutes.
Pour the contents of the pan into a blender, and blend until smooth.
Pour into a serving dish and garnish with hearts of palm.