Dairy Free Vegan Cashew Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

This chowder builds its creaminess the smart way, blending soaked cashews into a silky, luscious base that thickens the pot without any heavy lifting from cream or butter. Sweet corn, tender Yukon Gold potatoes, and a bright hit of smoked paprika and cumin give it real depth, while a partial blend keeps some potato and corn pieces whole for texture in every spoonful. A quick squeeze of lemon juice at the end wakes everything up and balances the richness perfectly. Finished with a scatter of fresh chives and an extra dusting of smoked paprika, it looks as good as it tastes. This one's a genuinely satisfying, comforting bowl for a dairy free table, no sacrifice in flavor or creaminess required.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz Gold Emblem Fancy Whole Cashews Sea Salt Simply Nature Organic Non-GMO Roasted Cashews Salted Kirkland Signature Roasted and Salted Cashews
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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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