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+ servings

Creamy Vegan Cauliflower Corn Chowder

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 8 servings


  • 1/2 cup about 2 ounces raw cashews, soaked for at least 2 hours and drained*
  • 1 tablespoon olive oil
  • 1 large white or yellow onion chopped
  • 1 large or 2 medium carrots chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 medium or large head cauliflower about 1 1/2 lbs, trimmed and cut into florets
  • 2 large or 3 medium sized russet or yukon gold potatoes about 1 1/2 - 1 1/4 lbs, peeled and diced
  • 3 ears corn or 2 cups frozen and thawed corn kernels
  • 6 cups vegetable broth or 6 cups water + 1 vegan bouillon cube
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt plus extra to taste
  • 1/4 teaspoon freshly ground black pepper plus extra to taste
  • 2 bay leaves
  • Optional accompaniments: vegan cornbread toast, chopped chives or green onion tops, vegan bacon, smoked tofu, roasted chickpeas


  • Place the cashews into a powerful blender with 2/3 cup water. Blend for 1-2 minutes, or until you have a rich cashew cream. Set the cream aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, for 8-10 minutes, or until the carrots are getting soft and the onion is clear.
  • Add the cauliflower, potatoes, 1 cup of the corn, broth or water, smoked paprika, salt, pepper, and bay leaves to the pot. Bring the mixture to a boil. Reduce the heat to a simmer and cook, covered, for 20 minutes, or until the potatoes and cauliflower are completely tender.
  • Turn the heat off and remove the bay leaves. Puree about half of the soup with an immersion blender (or transfer half to a standing blender and puree, being careful to avoid spattering). The soup should be creamy, but some pieces of cauliflower, potato, and corn should be visible. Taste the soup and add extra salt and pepper as needed.
  • Add the remaining cup corn to the soup, along with the cashew cream (or coconut milk). Bring the soup back to a simmer, and cook, uncovered, for 5 minutes. Serve, with any accompaniments you like.


*In place of cashew cream, you can use 1 cup light or full-fat coconut milk.
Leftover soup will keep up to five days in an airtight container in the fridge. Soup can be frozen for up to two months.