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Ingredients
Cashew "Cheese" Sauce
- 1 cup raw cashews soaked in water for 2 hours
- 1 cup water
- 3/4 cup nutritional yeast
- 2 teaspoons Dijon or regular mustard
- 4-5 sun dried tomatoes
- 2 cloves garlic
- 1 tablespoon Earth Balance Vegan Butter
- Pinch salt and pepper
Soup
- 2 tablespoons olive oil
- 3 carrots diced
- 3 stalks celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 4-5 cups frozen organic corn
- 6 cups vegetable stock
- 3/4 pounds small baby potatoes cubed
- 1 chipotle pepper in adobo sauce seeds removed, chopped
- 1 bay leaf
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
Toppings (optional)
Ingredients
Cashew "Cheese" Sauce
Soup
Toppings (optional)
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Rate this recipe!
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Instructions
Cashew "cheese" sauce
- In a blender, add the soaked cashews and about 1 cup of water. Blend until smooth. Add extra water as needed.
- Add the rest of the ingredients and blend until smooth, it should be fairly thick. Set aside.
Soup
- Heat a large soup pot over medium high heat. Add the olive oil, carrots, celery, onions, garlic, and saute for about 5 minutes, until the vegetables become slightly tender. Add corn and saute for 1 more minute.
- Add vegetable stock, diced potatoes, bay leaf, and all other seasonings. Bring to a boil, then cover and reduce heat to a simmer for about 20 minutes or until the potatoes are tender.
- Remove the bay leaves from the soup and stir in your cashew "cheese" sauce. Cook an additional 5 minutes to let the sauce thicken a little. Taste and add any additional salt and pepper if needed. To serve, ladle soup into bowl and top with optional toppings.
Recipe Notes
Recipe from http://www.thekindlife.com/post/morgans-cheesy-chipotle-corn-chowder, retrieved June 2011.