Made with a few simple ingredients for a healthy non dairy corn chowder that you’ll want to make again and again. Vegan, dairy free, gluten free, and SO delicious!
- raw cashews- OR about 1 1/2 cups full fat non dairy milk- olive oil- medium onion- celery stalks- garlic- all purpose seasoning- smoked paprika- nutritional yeast- dry mustard
In a large soup pot, heat 2 tablespoons avocado oil over medium heat and add diced onion, celery, and garlic.
Saute for about 5 minutes, until veggies are soft and just barely starting to caramelize.
Add all purpose seasoning, paprika, nutritional yeast, dry mustard, and bay leaf and cook for about a minute or so, stirring constantly, to release the flavor in the spices.
Add diced potatoes to the pot along with the broth and bring to a simmer. If using corn from corn on the cob add the cobs to the stock while it simmers for extra flavor.