Vegan Cashew Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.5

(3)

Thick, creamy chowder without a drop of dairy sounds like a tall order, but soaked and blended raw cashews do the heavy lifting here, producing a silky, rich base that tastes genuinely indulgent. Yukon Gold potatoes and four cups of corn give the soup real body and sweetness, while smoked paprika and cumin add a subtle warmth that keeps every spoonful interesting. The trick of blending a couple of ladles of the chowder back into the pot creates that classic, velvety texture without losing all the satisfying chunks of potato and corn. A squeeze of fresh lemon juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy. It comes together in one pot and serves four, making it an easy weeknight dinner that feels far more special than the effort involved. Finish each bowl with sliced chives and a dusting of smoked paprika and it looks as good as it tastes.

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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
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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