Spicy Corn Chowder (Vegan, Gluten Free and Oil Free)


  • 1 cup raw cashews, soaked for at least 4 hours*
  • 1 onion, diced
  • 1 bell pepper (any color), diced
  • 1 jalapeno, seeded, de-veined, and minced
  • 4 cups vegetable broth
  • 6 red potatoes, diced
  • 2 cups frozen corn
  • 2 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp white pepper
  • 2 tbsp nutritional yeast (optional)


Saute onion and bell pepper in a little water until soft.  Add remaining ingredients, except cashews and water, bring to a boil, and then simmer until potatoes are soft.

Meanwhile, combine cashews and water in a food processor or blender and puree until smooth.

Add mixture to soup and heat through until thickened.

* If you are allergic to nuts or prefer not to use them in this recipe, you can substitute 1 cup non-dairy milk and your thickening agent of choice or 1 cup non-dairy creamer.

Serves 6.


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