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Creamy Vegan Vegetable Chowder

Vegan with a cream base of cashew cream. Use whatever veggies you have on hand, any substitutions should equal about 8 cups. Recipe can be easily reduced by half. Adjust seasonings by taste.

Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 3/4 cup raw cashews soaked for about 4-8 hours
  • 4-5 cups vegetable broth divided
  • 2 tbsp olive oil
  • 5 cloves garlic
  • 1 large onion, diced
  • 3 medium carrots, half or full moons
  • 2 stalks celery, sliced
  • 1 red bell pepper, chopped
  • 1-1/2 cup cauliflower or sweet potato (or mix) replace with other vegetables on hands such as green beans, cabbage, zucchini, etc
  • 1/4 cup sliced potato optional see above
  • 1 tbsp cajun or creole spice mix typically includes smoked paprika, garlic and onion powder, thyme, oregano and basil, cayenne
  • 2 bay leaves
  • 28 oz can diced tomatoes undrained
  • 2-3 cups cups torn spinach or baby kale
  • 1 can beans such as cannelloni , rinsed drained
  • 1-1/2 tsp salt adjust to taste
  • 1 tsp pepper adjust to taste
  • 1/2 tsp cayenne less if prefer not spicy


  1. After soaking cashews, drain and blend with 1 cup broth until smooth.

    Heat oil in dutch oven or soup pan. Add onion, cook until soft (about 7 minutes. Add garlic and cajun seasoning. Cook for 30 seconds

    Add the remaining vegetables, tomatoes, 3 cups broth, cashew cream, bay leaves, salt, pepper, cayenne. Bring to a boil then return to a bubbly simmer for 20 minutes. Remove bay leaves. Blend 1/4-1/3 of the soup in a high speed blender until creamy, return to soup pan. Add beans and spinach or kale. Cook until heated through and spinach is wilted.