Print

Creamy Vegan Corn Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale
  • 1/3 cup raw cashews, soaked

  • 2 cups plant milk

  • 4 tbsp nutritional yeast

  • large or 4 small cloves of garlic

  • 1 tbsp vegan butter or light vegetable oil

  • 1 small onion, chopped

  • 3 ribs celery, chopped

  • 2 medium carrots, peeled and chopped

  • 4 cups Yukon gold or white potatoes, chopped into bite-sized pieces

  • 1 cup fresh or frozen corn kernels

  • 2 cups vegetable broth

  • 1 tsp dried thyme leaves

  • 1 tbsp apple cider vinegar 

  • 1 tsp salt (or to taste)

  • ¼ tsp pepper

  • Chives to garnish

Instructions

  1. Rinse and drain cashews. Blend along with plant milk, nutritional yeast and garlic until smooth and creamy.

  2. Meanwhile, heat vegan butter or oil in a thick-bottomed pot over medium-high heat. Add onion, celery and carrot. Sauté for 5 minutes or until the vegetables soften and onion turns translucent. 

  3. Add potatoes, cashew cream, vegetable stock and dried thyme. Bring to a simmer and cook until the potatoes are fork-tender and the chowder has thickened (about 6-8 minutes).

  4. Lastly, add the corn and season to taste with salt and pepper. Garnish with chives (if desired).

Notes

  • If your chowder becomes too thick, thin with plant milk, vegetable stock or water. 
  • Reuse your vegetable waste for use in homemade broth.  I keep onion ends, mushrooms, carrots and potato peels in a bag in my freezer.

Find it online: https://susancooksvegan.com/creamy-vegan-corn-chowder/