Creamy Vegan Corn Chowder |

Creamy Vegan Corn Chowder

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Prep Time: 10 Minutes | Cooking Time: 20 Minutes

Serves 4

Using soaked cashews to replace milk or cream makes this recipe all the healthier, but without compromising on taste. This soup has the ideal balance of sweet and savoury flavours, with a little kick from the cayenne and chipotle – enjoy as a light lunch or supper with a hearty chunk of bread and a side salad. 


  • 1 tbsp of coconut oil or ghee
  • 1 tbsp of ground turmeric
  • 2 tsp of ground cumin
  • 2 pinches of cayenne pepper
  • 3 medium yellow onions, chopped
  • 2 tsp of fine sea salt, plus extra as needed
  • 6 garlic cloves, very finely chopped
  • 1 litre / 1¾ pints of vegetable stock
  • 4 ears of fresh corn
  • 93g / 3¼ oz of raw cashews, soaked for at least 4 hours or up to overnight
  • 1 tbsp of freshly squeezed lime juice
  • 2 tbsp of cold-pressed olive oil
  • ¼ tsp of ground chipotle
  • Handful of fresh coriander leaves and tender stems, to garnish


  1. Melt the coconut oil in a large pot over a medium heat. Add the turmeric, cumin and cayenne, and cook for about 1 minute until fragrant.
  2. Add the onions and salt and cook for about 5 minutes until softened.
  3. Add the garlic. If the base of the pot becomes dry, add a little stock to moisten things up.
  4. Meanwhile, cut off the kernels of the corn by standing each ear on its end in a shallow bowl and slicing downwards. Add the corn kernels to the pot and stir to coat with the spices. Cook for 5 minutes, then add the remaining stock. Bring to the boil, then reduce the heat to low and simmer for 5 minutes until the corn is bright yellow and sweet.
  5. Once the corn is cooked, remove the pot from the heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish. Add the soaked and rinsed cashews and the lime juice. Blend on high until smooth. Add water to thin the soup if liked. Season with salt.
  6. If not serving straight away, return the soup to the pot to keep warm.
  7. In a small bowl, whisk the olive oil with the chipotle until thoroughly blended. Serve the soup with a drizzle of chipotle oil, a sprinkle of coriander, and the reserved corn kernels.


Recipe courtesy of Naturally Nourished by Sarah Britton (Jacqui Small, £20)