If you’re lactose-intolerant or you just choose to keep dairy out of your diet, cream soups are not out of your reach. Raw cashews whizzed well with water makes a wonderful cream base that tastes incredible. I love this recipe because it’s simple and wholesome. Add a side of crusty artisan bread, and a dark green leafy salad, and you have a meal that’s as delicious as it is healthy!

Corn and Potato Chowder (Vegan)

4 c. potatoes, cut in chunks
1 onion, chopped
1 T. dried green pepper
2 c. frozen or canned corn, drained
1 1/2 t. salt
1 c. raw cashews blended with 1 c. water
Handful of chopped carrots (Optional)

In large soup pan, cook potatoes, onion, and carrot (optional) in just enough water to cover the tops of the vegetables. Bring to a boil; turn temperature down and simmer for 10 minutes. Add corn and simmer 10 minutes more, or until veggies are softened. Add cashew milk and allow soup to return to a boil. Simmer an additional 10 minutes and serve warm.

–Modified from Choices: Quick and Healthy Cookbook

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