Ingredients
Cashew Cream
- 1 cup raw cashews
- 1 ½ cups vegetable broth (for blending cream)
- 2 cups very hot water (for soaking cashews)
Sauté Base and Soup
- 1 tbsp vegan butter (or olive oil)
- 1 large yellow onion, diced (2 cups)
- 3 cloves garlic, minced
- 3 stalks celery, diced (1 cup)
- 1 small poblano pepper or jalapeño, seeds removed and minced (optional)
- 3 cups Yukon Gold potatoes (or white potatoes), peeled and diced
- 4 cups sweet corn kernels (~5 corn cobs), fresh or frozen
- 1 ⅛ tsp table salt, to taste
- ½ tsp black pepper, to taste
- 1 bay leaf
- 1 tbsp yellow or white miso paste (use gluten-free if needed)
- 2 ½ cups vegetable broth (for soup base)
- 1 cup unsweetened dairy-free milk (e.g. flaxmilk)
- 1 tbsp fresh lime juice (about 1 lime)
Toppings
- Sliced green onions
- Minced cilantro
- Pinch of cayenne powder (optional)
Instructions
- Soak the cashews: Place 1 cup of raw cashews in a bowl with 2 cups of very hot water. Allow them to soak for 10 minutes while you prepare your vegetables. This softens the cashews, making them easier to blend into a creamy texture.
- Blend the cream: Drain the soaked cashews and add them to a blender along with 1 ½ cups of vegetable broth. Blend on high speed until the mixture becomes completely smooth and creamy. Set this cashew cream aside for later use.
- Sauté the aromatics: In a large stockpot, melt 1 tablespoon of vegan butter over medium-low heat. Add the diced yellow onion and cook for 2–3 minutes until translucent. Stir in the minced garlic, celery, and optional minced poblano pepper. Cook for another minute or until fragrant, building a flavorful foundation for the chowder.
- Build the chowder base: Add the diced potatoes, corn kernels, salt, black pepper, and bay leaf to the pot. In a separate measuring cup, whisk the miso paste into the remaining 2 ½ cups of vegetable broth until dissolved. Pour both the miso broth and the blended cashew cream into the pot. Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder has thickened nicely.
- Finish the soup: Reduce the heat to low. Stir in 1 cup of unsweetened dairy-free milk to add creaminess without dairy, then add fresh lime juice for brightness. Taste the chowder and adjust seasoning by adding more salt or pepper if needed. Serve the chowder in bowls and top with sliced green onions, minced cilantro, and a pinch of cayenne pepper for an optional spicy kick.
Notes
- Using Yukon Gold potatoes helps maintain a creamy texture without needing to puree the entire soup.
- Soaking cashews in very hot water shortens softening time for a smoother cream.
- If you don’t have miso paste, you can substitute with a tablespoon of soy sauce, though it will change the flavor slightly.
- For extra thickness, you can blend a portion of the soup with an immersion blender.
- The optional poblano or jalapeño adds a mild heat—omit if you prefer a completely mild chowder.
- Adjust the cayenne powder according to your preferred spice level.
- Ensure your miso paste is gluten-free if you have dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
