Vegetarian Vegan Cashew Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

This creamy corn chowder is built on blended soaked cashews for its velvety body, so you get all the richness of a classic chowder without any animal-based cream doing the work. Yukon Gold potatoes and sweet corn kernels simmer right in the pot until tender, then a portion gets blended back in for that perfect thick-but-chunky texture. Smoked paprika, cumin, and a bright hit of lemon juice keep every spoonful lively, while diced onion, celery, and bell pepper build a savory base from the very first step. A light dusting of chives and paprika on top adds color and a fresh, herby finish. It's a comforting, ladle-worthy bowl that fits neatly into a vegetarian kitchen, no fuss 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
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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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