Vegan Corn Chowder: Gluten and Soy Free (I think)

I aim to eat vegan, because I feel my best without all of the bloating from dairy products–but I need to tell the truth and shame the devil: I LOVE anything creamy!  Vegan recipes can be off-putting, intimidating and unappealing at times (often times) when it’s something creamy or cheesy.  Usually it has at least one allergen (nuts, gluten), and requires ingredients you’ve either never heard of, or don’t have access to (or assume you don’t have access to).  Any-who, enough lamenting over cruelty free food.


What a corny hat. Get it?

I had a hankering for corn today.  I also had a craving for chocolate and anything warm and creamy, so off to the kitchen cabinets I went in search of corn and cashews.  I thought, “ooh, cashews and water comes out pretty creamy, without a strong aftertaste”.  I whipped out my Vitamix and blended my last cup of cashews with a few cups of hot water (they weren’t soaked, so hot water helped to break these babies down) in hopes to scratch my wicked-creamy itch.

I succeeded!

Almost immediately, my chowder started to thicken up!  No corn-starch tempering or flour whisking, just blend nuts and pour.  “How simple”, I thought.  Finally something that’s creamy, savory minus the strange aftertaste that makes you feel like someone accidentally used sugar instead of salt, and no need to use any ingredients that you can only purchase on Amazon or Vitacost.  What a relief!

imageI had enough cashew cream/milk leftover to make a couple of chocolate-mocha shakes.

I love Instagram because it provides me the opportunity to share my foodie excitement with other folks in the world, with the help of a couple of hashtags to get their attention.  I snapped my video of my chowder bubbling away in my skillet, just drooling and admiring my accomplishments.  I wanted to share my dish with a new-fellow veggie lover who lives close-by, but alas, too much of my essence was in it (spit, I kept licking the spoon).

image

Luckily, no one in my family likes corn chowder, even though my Hot-Hubby has stomping grounds in New England (don’t dare whisper any words against Brady or Belichick in his presence though).  Usually, I would be slightly disappointed when they don’t share my excitement over something I cooked, but I have Instagram friends–hey-now!  Plus, this meant more for me!

Maybe next time I make it, I can share it with Emily.  If I can manage to keep my finger out of the pan, and tongue off the spoon.  Wait a second…doesn’t this actually validate me as a chef/cook/culinary master?  Aren’t you supposed to taste as you go?  My gut tells me I have this trait a little confused.


  • Ingredients:
    3/4cup diced onion
    1 minced clove of garlic (optional)
    1 cup chopped carrots
    1 cup chopped celery
    1-2 cups of corn
    2 cups of water or broth of choice
    2 cups of freshly blended, un-strained cashew milk (1 cup cashews – 3cups hot water) blended on high)
    1-2 bullion cubes if not using broth

Process:

Sauté your onion and garlic till translucent in a tbsp or two of oil.
Add in celery, carrots and water with bullion or broth, cook till tender.
Blend your cashews with hot water and add two cups of blended creamy goodness to you deep skillet along with your corn. You might want more or less, depends on your preference. Simmer on low for however long you like, but watch it carefully.

Side notes and variations:

For anyone with a nut allergy, you could use soy or rice milk with a tablespoon of flour, but the texture and taste will differ. Another option would be to blend tofu with a little water (that would also add plant protein!).
I love cashews because their so mild in flavor. When you blend them, you get a milk that resembles milk or even half & half, and it doesn’t alter the taste like soy or almond milk might. They’re not the healthiest nut, but I still have love for them.

*****It is recommended to soak your nuts for at least 8 hours (overnight is best), but that would include using patience, and I used all of mine on my toddler*****

I would imagine that Brazil nuts would be great as well, possible even better in taste! I just used what I had on hand.

About Jeanette 137 Articles
This is me being me so that you will be you. I'm a woman who smiles till my cheeks ache, crochets until my fingers twitch, hugs the hell out of my Hubby and children and in between these things I make the time to read, cook, write and attempt to inspire others to do something to improve their overall health.