dessert that has an island-like flavor. compares favorably in texture to most flans. The best flan anyone I know has ever had, including people who HATE the texture of flan!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 3 ribs celery, finely chopped
- 3 carrots, finely chopped
- 4 pounds russet potatoes, peeled and finely diced
- 1 head cauliflower, cut into bite-size pieces
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 quarts vegetable broth
- 8 cups fresh corn kernels, divided
- 1 cup cashews
- ⅓ cup nutritional yeast
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
- Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
- Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.
- Fresh sweet corn is best, but if it is unavailable, a good frozen variety will also do.
- Nutritional yeast adds a delicious nutty flavor. You can find it at most health food stores, either in bottles or in bulk.
- The cashews really help this soup achieve maximum creaminess, but if you are avoiding nuts, feel free to leave them out or substitute a few tablespoons of a seed paste like tahini.
Reviews
We love this recipe! I did it in the instant pot tonight: Sauté function for all steps up to adding corn. Reduced to 1.5 quarts of broth, pressure cooker for 15 min. Quick release and pulled some broth to make the cashew/yeast/corn thickener. Tried and true recipe! We keep coming back to!! And great for leftovers frozen or in the fridge!
I cut this recipe in half and it filled my biggest pot 3/4 full, so absolutely make sure you have a big enough pot if you’re making the full recipe. My husband and I have both been trying to have less dairy so this recipe really delivered on the creamy but still vegan! I used raw cashews and blended on the puree setting on my blender for about a minute and a half. It looked smooth to me, but if I made this recipe again I’d definitely puree even longer to make sure it was really super smooth. My current batch has tiny cashew pieces giving it a bit of a chunkier look, but the taste is excellent! Really good way to have a bunch of comforting veggies on a cold winter night!
I believe a good, less labor intensive substitution for the cashews would be crushed garbanzo beans (chickpeas). Imo.
Definitely will make again. When I made it it was enough to feed everyone and still have lots of leftovers. It was a great way to use up some potatoes and cauliflower that was getting a bit long in the tooth. I grated the potatoes and found that they completely dissolved during the cooking process to create an even more luxuriously thick and “creamy” chowder.
I LOVED THIS.It had so many flavors it was hard to believe that it was vegan.
This was awesome and totally delicious. It’s a keeper.
I have been making this a lot. Being vegan it’s not easy to make dishes that my family will eat. My husband loves this and he is not vegan.
Wow wow wow. My boyfriend, who is a “meat and potatoes” type was raving about this vegan soup! So yummy I will definitely be making this again. Thanks for the recipe!!
I used some of the cauliflower in the “Cream of” part as well. Super yummy soup.
This is DELICIOUS! So filling and you definitely can’t tell it’s vegan so you don’t feel like you’re missing out on anything. The perfect cold-weather meal.
Yum!
Very tasty and satisfying chowder. I was curious to see how well the cashews worked, and they worked very well. I used raw cashews and they added a creaminess without making the chowder taste particularly nutty. I tried to make my work easier by slicing all of my veggies in the food processor, but the pieces weren’t especially attractive, so I pureed everything except the 6 c of corn. This made my soup less attractive, but it sure tasted good. Next time I’ll aim for a prettier soup with nicely chopped veggies. I used a slow cooker for convenience as was suggested by another reviewer. My husband ate two big bowls full and kept talking about how good the chowder was! Thanks!
I actually put this in my Crock Pot and loved it! When it came time to mix the cashews with the broth, I just dipped out some of the broth from the slow cooker and boom – done! The one thing I didn’t use was the nutritional yeast simply because I couldn’t find it at the store. I do intend to make this again, so I’m going to scope out some health food stores and hope I find some. I also used fresh thyme because I had some and needed to use it. I scaled down the recipe to 6 servings and it still made a LOT so keep that in mind when making this. Finally, I had to use half sweet potatoes and half red potatoes because that’s all I had in the pantry (still rather tasty!) Nice winter soup – thanks!
V. Good soup, would make again. Substituted 2 finely minced leeks for the onion [had them on hand], used chicken broth and added 1T granulated chicken broth. Used frozen corn [only 2cups]. Skipped the nuts and yeast [didn’t have them]. Skipped the part about blending some in blender as it was thick and creamy enough. Added Salt and Pepper to taste and topped with shredded sharp cheddar cheese.With modifications this did not make more than 6 hearty bowls. Chunky and satisfying!
I thought this was a really good recipe! I will say it makes a lot! I have never used the nutritional yeast and was sceptial but it had a good flavor and my husband had two bowls. I was full after one and didn’t crave anything else.