Comforting Creamy Vegan Corn Chowder | Recipe Cloud App

Name: Comforting Creamy Vegan Corn Chowder | Recipe Cloud App
Ingredients: Comforting Creamy Vegan Corn Chowder; By Vegetafull. Follow them on Instagram for more delicious recipes!; 1 large onion (2 cups), small diced; water for sautéing; 1½ teaspoons of kosher salt, divided; 4 garlic cloves, minced; ¼ teaspoon of red pepper flakes; 2 medium carrots (1 cup), peeled and diced; 3 celery stalks (1 cup), diced; 4 cups of vegetable broth or stock; 1 bay leaf; 4 cups of sweet corn (fresh or frozen); 2 pounds (5 cups / 907 grams) of golden potatoes, peeled and medium diced (about 5-6 medium potatoes); 1 cup (150 grams) of raw cashews; ½ cups (30 grams) of nutritional yeast; ½ teaspoon of black pepper; 1 teaspoon of thyme; 2 teaspoons of apple cider vinegar; ½ teaspoon of liquid smoke; Stir in the garlic and red pepper flakes. Sauté until fragrant, one minute more.; Now add the carrots and celery. Sauté until soft, about 5 minutes, adding water, one tablespoon at a time if the vegetables begin to dry out.; Pour the creamy mixture back into the soup pot and stir until nice and smooth. Now stir in the other ½ teaspoon of salt, black pepper, thyme, and apple cider vinegar, and liquid smoke.; Garnish with a sprinkling of fresh parsley and serve with sourdough bread.

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Comforting Creamy Vegan Corn Chowder includes Comforting Creamy Vegan Corn Chowder, By Vegetafull. Follow them on Instagram for more delicious recipes!, , Ingredients (serves 6):, , 1 large onion (2...

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Ingredients

Comforting Creamy Vegan Corn Chowder
By Vegetafull. Follow them on Instagram for more delicious recipes!
1 large onion (2 cups), small diced
water for sautéing
1½ teaspoons of kosher salt, divided
4 garlic cloves, minced
¼ teaspoon of red pepper flakes
2 medium carrots (1 cup), peeled and diced
3 celery stalks (1 cup), diced
4 cups of vegetable broth or stock
1 bay leaf
4 cups of sweet corn (fresh or frozen)
2 pounds (5 cups / 907 grams) of golden potatoes, peeled and medium diced (about 5-6 medium potatoes)
1 cup (150 grams) of raw cashews
½ cups (30 grams) of nutritional yeast
½ teaspoon of black pepper
1 teaspoon of thyme
2 teaspoons of apple cider vinegar
½ teaspoon of liquid smoke
Stir in the garlic and red pepper flakes. Sauté until fragrant, one minute more.
Now add the carrots and celery. Sauté until soft, about 5 minutes, adding water, one tablespoon at a time if the vegetables begin to dry out.
Pour the creamy mixture back into the soup pot and stir until nice and smooth. Now stir in the other ½ teaspoon of salt, black pepper, thyme, and apple cider vinegar, and liquid smoke.
Garnish with a sprinkling of fresh parsley and serve with sourdough bread.