Dairy Free Corn Chowder

5 from 2 votes

This vegan Corn Chowder is made with a cauliflower and cashew base and is so creamy you'll never miss the dairy. Customize it with your favorite chowder toppings!This vegan Corn Chowder is made with a cauliflower and cashew base and is so creamy you'll never miss the dairy. Customize it with your favorite chowder toppings!

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 142kcal

Author: Michelle Miller

Ingredients

1 cauliflower medium (2 pounds)
1/2 cup cashews soaked overnight
1 1/2 tablespoons vegetable bouillon (I love Rapunzel Vegetable Bouillon)
1 tablespoon olive oil
1 yellow onion medium
2 ears of corn (or 2 cups organic frozen corn)
2 potatoes medium
2 carrots large
1/3 cup fresh thyme (or 1 1/2 tablespoons dried thyme)
1/2 teaspoon of sea salt (start with 1/2 and add to taste)*
fresh ground black pepper to taste
1/2 teaspoon red chili flakes optional, mildly spicy
cheddar, bacon, chives optional, garnish

Instructions

Soak cashews overnight. If you do not have time for this step, pour boiling water over cashews and allow to soak while you are preparing the cauliflower.Soak cashews overnight. If you do not have time for this step, pour boiling water over cashews and allow to soak while you are preparing the cauliflower.
Add roughly chopped cauliflower to a steamer, and steam for 15 minutes.Add roughly chopped cauliflower to a steamer, and steam for 15 minutes.
While the cauliflower is steaming, prepare your vegetables by removing corn from the ears, peeling and chopping the potatoes into large dice sized cubes, and peeling and chopping carrots.While the cauliflower is steaming, prepare your vegetables by removing corn from the ears, peeling and chopping the potatoes into large dice sized cubes, and peeling and chopping carrots.
Dice an onion, and add it to a soup pot with 1 tablespoon of olive oil. Saute the onion over medium heat, stirring, and not allowing the onion to over brown or burn (will affect the pretty white color of the soup!).Dice an onion, and add it to a soup pot with 1 tablespoon of olive oil. Saute the onion over medium heat, stirring, and not allowing the onion to over brown or burn (will affect the pretty white color of the soup!).
Once the cauliflower is steamed, add it to a blender, and add 2 cups of the water used for steaming. Add the soaked and drained cashews and vegetable bouillon, and blend for 2-3 minutes until the mixture is super creamy.Once the cauliflower is steamed, add it to a blender, and add 2 cups of the water used for steaming. Add the soaked and drained cashews and vegetable bouillon, and blend for 2-3 minutes until the mixture is super creamy.
To the pot with the onions, add the potatoes and carrots, plus 3 cups of water. Allow the vegetables to cook for about 10 more minutes.To the pot with the onions, add the potatoes and carrots, plus 3 cups of water. Allow the vegetables to cook for about 10 more minutes.
Add the cauliflower cream and corn, and season with fresh thyme, sea salt (begin with 1/2 teaspoon, and add more to taste), and black pepper. Allow to continue to simmer until all vegetables are tender.Add the cauliflower cream and corn, and season with fresh thyme, sea salt (begin with 1/2 teaspoon, and add more to taste), and black pepper. Allow to continue to simmer until all vegetables are tender.
Garnish with chives, cheese, or bacon, if desired. We love it with a bit of cheddar and extra herbs on top.Garnish with chives, cheese, or bacon, if desired. We love it with a bit of cheddar and extra herbs on top.

Notes

*The amount of salt needed in this recipe will depend on what broth you use (regular or low to no sodium), and also how much salt you typically enjoy in your food. I use a broth with sea salt added, but still add additional salt. Always start with a small amount, and add more to taste. I add a quantity so you have a general idea of how much you will need.

Nutrition