Creamy Potato Mushroom Chowder

Creamy Potato Mushroom Chowder Recipe

By Brand New Vegan


1/3 cup Cashews

2 cups Cauliflower Florets

1 cup Vegetable Broth (low sodium)

1 cup Almond Milk (unsweetened)

1 Tbs Cornstarch

1 tsp Nutritional Yeast

1/2 tsp Salt

1/2 tsp Pepper

2-3 Cloves Garlic

1/2 cup Vegetable Broth (low sodium)

1 med Onion (diced)

2 med Carrots (sliced)

2 stalks Celery (diced)

2 Russet Potatoes (diced)

8 oz Baby Bella Mushrooms (sliced)

4 oz Shiitake Mushrooms (sliced)

2 1/2 cups Vegetable Broth (low sodium)

1 Nori Sheet (finely chopped)

1 Tbs Ketchup (or Tom Paste)

1/4 tsp Liquid Smoke

1-2 Tbs Lemon Juice

1 Tbs Dried Parsley

1 Tbs Corn Starch

1 Tbs Water


1Soak Cashews in hot water at least 4 hrs - set aside

2Saute onion, carrots, celery, and potatoes in 1/2 cup broth until onion has softened

3Add mushroom and continue to simmer until reduced

4Add remaining broth, ketchup, liquid smoke, and Nori and mix well

5Continue simmering while making Cream Sauce

6Boil cauliflower florets in cold water until softened - about 5-10 minutes

7Add cauliflower to blender along with drained cashews

8Add remaining sauce ingredients to blender and blend on high until smooth

9Once veggies in soup base are soft and tender, stir in cream sauce

10Mix well while stirring in the Lemon Juice

11Whisk Cornstarch and water to make a slurry and add to soup to thicken

12Garnish with Parsley

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑