Potato Chowder With Tofu Bacon

Blend the soaked cashews with water, lemon juice, nutritional yeast and salt until completely smooth. Set aside.

Toss the diced smoked tofu with soy sauce, maple syrup, paprika and garlic powder. Spread on a baking sheet lined with parchment and bake at 400°F (205°C) for 20 to 30 minutes until crispy.

Sauté the onion and celery in a splash of broth until softened.

Add the flour and stir to coat the veggies. Slowly add the veggie broth while stirring so it thickens smoothly.

Add potatoes, plant milk, cashew cream and all the spices. Bring to a gentle simmer and cook 12 to 15 minutes until the potatoes are tender and the chowder is creamy.

Stir in some of the crispy tofu bacon or keep it all for topping.

Serve hot with green onions and chili flakes.