Vegan creole corn chowder that will make you want to go vegan (if you aren’t already).
Servings : 4
Ingredients
- 3/4 cup raw cashews soaked for at least an hour, water discarded
- 3 cups vegetable broth
- 1 tsp extra virgin olive oil
- 1/2 red onion large, diced
- 2 tsp bottled minced garlic
- 2 sweet potato
- 2 red bell pepper diced
- 1 Anaheim pepper diced
- 1 cup water
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp dried thyme
- 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- 4 cups frozen corn
- 1 cup unsweetened almond milk
- 1 can coconut milk full fat
- 1 Tbsp lime juice
- 1/2 tsp liquid smoke
- 1 tsp salt
- 1/2 tsp pepper
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Instructions
- Combine the cashews and broth in a blender and blend until smooth. Set aside.
- Heat the oil in a large pot over medium heat. Add the Veggies and peppers. Sauté for 6-8 minutes.
- Add cashew mixture and spices, bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until potatoes are tender.
- Add 2 cups of the corn, almond milk, coconut milk, lime juice and liquid smoke to a blender and blend until smooth.
- Add corn mixture, the remaining corn, salt and pepper to the pot. Simmer until corn is heated through.
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