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Many recipes for vegan corn chowders rely on potatoes or coconut milk for creaminess — but not this one! Here, blended cashews and fresh cauliflower create that same rich, creamy texture. Best part? This recipe is ready in 30 minutes, making it an easy dinner soup you’ll want on repeat.
save this recipe!Who needs dairy when you’ve got cashews and cauliflower? We’re using these two plant-based powerhouses to create the creamiest, dreamiest vegan corn chowder (it’s pure magic).
With a one-pot method and simple pantry staples, this cozy bowl of deliciousness is exactly what you need on busy weeknights.
You’ll Go Crazy For This Chowder
- Ready In 30 minutes: This quick and easy soup is your new go-to for weekday dinners—sauté, simmer, blend, and you’re done!
- Perfect For Meal Prep: Make a big batch and enjoy cozy, comforting bowls of cauliflower corn chowder all week.
- Easy To Customize: Add more veggies, toss in some extra spice, or top it with your favorite crunchy garnish.
Reader rating
“I made this yesterday and it’s delicious! I loved having cauliflower in the chowder as an alternative to potatoes.” —Emilie
Key Ingredients
You’ll be shocked at how easy it is to make corn chowder without cream. Jump down to the recipe card for exact measurements.
- Corn: Feel free to use canned, frozen, or fresh—this recipe works with any type of sweet corn you’ve got on hand.
- Cauliflower: Brings creaminess and body to this vegetarian corn chowder. Chop it into bite-sized florets for quicker cooking.
- Cashews: The secret to a creamy, dairy-free base! You’ll want unsalted cashews here. Raw cashews are best for a neutral flavor, but if all you have are roasted, they’ll work, too.
- Flavor Base: We’ll use onion, red bell pepper, and garlic as the savory foundation. This trio caramelizes slightly as it cooks, layering in natural sweetness and complexity.
- Vegetable Broth: You can make your own vegetable broth for extra flavor or use store-bought for convenience. Opt for low-sodium broth here to keep the salt balance in check!
Cashew Tip
For the creamiest corn chowder with cashews, soak your nuts in hot water for 15–20 minutes before adding them to the pot and blending. This softens them, making it easier to achieve that silky-smooth texture without overworking your blender!
No Need For Thickeners
Cashews are naturally rich in starches, creating a silky, thick consistency when blended. Combined with cauliflower (which becomes smooth and creamy when pureed), this duo completely eliminates the need for artificial thickeners or flours.
variations
- Add Extra Veggies: Boost the nutrition with diced potatoes, carrots, or celery. For a pop of color, stir in spinach or kale toward the end!
- Corn Chowder Topping Ideas: For extra flavor and texture, try adding crunchy tortilla strips, chopped fresh herbs, sliced jalapenos, a drizzle of hot sauce, or even some crispy tahini chickpeas.
- Make It Even Creamier: Stir in some plant milk or more cashews for an ultra-luxurious texture. Or, add a dollop of vegan sour cream or yogurt just before serving!
What To Serve With Corn Chowder
Take your vegan corn chowder to the next level by pairing it with Air Fryer Veggies. Pick your favorites and air fry them until golden! You can add them to the side or serve them as a crispy topping.
Quick Vegan Corn Chowder (No Potatoes!)
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth, 1.4 L
- 1 medium head cauliflower, cut into bite-sizes
- 3 15-oz cans corn, drained, or 4 heaping cups, 425-g cans
- ½ tsp each salt and smoked paprika
- 1 cup unsalted cashews, raw or roasted, 140 g
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), 1 red bell pepper (diced), and 3 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
- Soup-ify: Stir in 6 cups vegetable broth, 1 medium head cauliflower (chopped), 3 15-oz cans corn (drained), and ½ tsp each salt and smoked paprika. Cover and simmer until cauliflower is fork-tender, about 15 minutes.
- Blend: Ladle about half of the veggies from the pot to keep them from blending. Add 1 cup unsalted cashews into the pot, then use a handheld immersion blender to blend until smooth.Alternatively, ladle about half of the soup and the cashews into a standing blender, blending until smooth (never put the lid on tight when blending hot liquids, leave it cracked so steam can escape).Add reserved whole veggies back into the blended soup.
- Serve warm – happy eating!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this last night and it was awesome! My husband is veg & I eat everything and we both loved it. It was super hearty and we had it topped with scallion & cilantro, perfect as a meal on its own. I added 2 tbs of fresh thyme to the recipe but otherwise didn’t change a thing. This made 3 full quarts for us, yum!
I’m so happy you loves it, Annie!! Happy eating! 🙂
I made this and the consistency was good. I found it kind of bland . a few adjustments made it better . I doubled the paprika a (did not use smoky paprika). Added about 1/4 tsp coriander and cayenne. Also added about 1 1/2 tsp chile lime seasoning. I did add some extra salt after tasting it. Next time I’ll bloom the spices when I’m sautéing the vegetables. I love the technique. It came out with Creamy consistency and that was wonderful. We’ll make again with my added spices.
Thanks for letting us know how it went, Teresa! 🙂
I made this yesterday and it’s delicious! I loved having cauliflower in the chowder as an alternative to potatoes. (I love potatoes, but it’s nice to have a substitute sometimes.) Thank you for the recipe. I recently discovered your site, and I’m sure I’ll be making more recipes. I love that you have an entire segment devoted to chickpeas!
I’m so happy to hear you loved it, Emilie! Thanks so much for dropping in to let us know how it went 😀 Happy eating!
I made this chowder soup and it’s so delicious thank you!
So glad to hear you loved it, Monica! Happy eating! 😀
IT is delicious. The taste is owesome. Really worth trying 😋
I’m so happy you loved it, Zofia! 😀
I made this last week and it was delicious! I used fire roasted frozen corn and it worked really well. Adding this to my family recipe book.
Nothing better than hearing this, thank you!
This is delicious and easy to alter with what you have on hand…I added jalapeno and some leftover cooked potatoes, as well as some chopped cilantro at the end. It’s a keeper.
Happy you enjoyed this dish Sandra, thanks for cooking with us!
I made this today with our brand new blender. It’s delicious and gorgeous! Do you think it would work if I left out the cauliflower and threw a block of extra firm tofu into the blender with the nuts? Or better to add the tofu in addition to the cauliflower?
I think that would work well! And an added boost of protein! Happy eating 🙂