Step 1

Place the cashews and water in a blender and blend into a very smooth paste.

Step 2

Soak the dashi in the water for three hours. Bring the water to a boil and remove the dashi from the water with a pair of tongs, just before the water begins to boil. Leaving the dashi in after the water boils will make the stock bitter and slimy.

Step 3

Heat the oil. Add the onions, celery, thyme, bay leaves, and garlic and season with salt and pepper. Saute the vegetables until the onions turn translucent, but do not let them brown.

Step 4

Add the flour and saute for a few minutes until lightly brown.

Step 5

Add the potatoes, all of the dashi stock and wine and mix well, until the flour has dissolved in the liquid.

Step 6

Cover and cook for 10 minutes or until potatoes are tender. Now add the tempeh and the beans along with the Old Bay. If the chowder is too thick, add a cup of the bean cooking liquid, water or vegetable stock. It will thicken further as it stands, so don't worry about getting it too watery.

Step 7

After the chowder comes to a boil, add the cashew cream and mix well. Check if more salt and black pepper are needed. Turn off the heat.

Step 8

Serve hot with some crusty bread and a salad.