2 cups cashew milk (see notes below for recipe I used)
1 cup almond flour
2 bay leaves
1/2 teaspoon garlic salt, optional
1/2 teaspoon onion salt, optional
1 head cauliflower, chopped into small florets
1 pound shrimp, peeled and deveined (if sautéing in a separate skillet, add another 1/4 cup olive oil and pinches of sea salt and pepper, as desired)
In a large saucepan or stockpot, combine the 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 1/4 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.
For the cashew milk, soak 2 cups cashews in warm water overnight, drain and rinse, and then blend on high speed with 1 1/2 cups fresh water until smooth. This will give you approximately 3 and half cups of cashew milk. You can increase the amount of cashews by about 1/4 cup and increase the amount of water to about 1 3/4 cup to get an even 4 cups of cashew milk. This would allow you to double the recipe, if you so choose. Finally, store any unused cashew milk in the refrigerator and use within the week.
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