Vegan Clam Chowder

Soak the cashews in water for a few hours, then drain. Blend the soaked cashews with soy milk in a blender until smooth and creamy. Set aside.
In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and cook until they release their moisture and turn golden brown. Stir in the soy sauce, then remove from heat and set aside.
In a large pan, heat the remaining olive oil over medium heat. Add the chopped onions and sauté until soft.
Stir in the garlic, diced carrots, celery, salt, and thyme, cooking for another minute until fragrant.
Sprinkle the flour over the vegetables, stirring well to coat everything evenly. This helps thicken the soup later.
Transfer the vegetable mixture to a deep saucepan. Add water, a bay leaf, and nori seaweed. Bring to a boil, letting the flavors meld together.
Stir in the diced potatoes and let them cook until tender, about 15-20 minutes. Turn off the heat, remove the bay leaf and nori, and stir in the blended cashew mixture for a creamy finish.
Adjust seasoning if needed, then serve your vegan clam chowder warm.