Pescatarian Vegan Cashew Corn Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.5(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!