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Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.