Anti Inflammatory Vegan Cashew Corn Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.5(3)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
- ½ cup water
For the chowder
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups frozen or fresh corn kernels
- 3 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
Drain the soaked cashews and transfer them to a blender with 1/2 cup water. Blend on high until completely smooth and no grit remains, about 1–2 minutes. Set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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