Harvest Vegan Chowder

 Made with russet potatoes and white beans for a boost of fiber and protein, it’s blended with a silky cashew cream to give it that cozy, chowder-like texture without any dairy. Every spoonful is loaded with vitamins, minerals, and gut-friendly ingredients to support digestion and keep you feeling satisfied. Whether you’re on a cleanse or just craving a hearty, wholesome meal, this chowder is the perfect way to fuel your body with clean, comforting nourishment.

Serves 4

Ingredients

Cashew Cream Mixture 

2/3 cup raw cashews soaked in hot water, then drained

1 medium Russet potato cooked and peeled

1 1/2 cups canned white beans rinsed and drained 

1 T white miso 

2 T nutritional yeast

Vegan Chowder

1 T olive oil

1 yellow onion diced

2 ribs celery diced

3 cloves garlic

1/2 tsp ground black pepper

2 1/2 cups diced red potatoes (skin on)

4 cups low-sodium vegetable broth

5 oz yuba sheets rinsed and cut into bite-sized pieces

1 T white wine vinegar

1/2 cup chopped parsley divided

Directions 

1. Rinse and drain the soaked cashews, and add them to a blender along with the cooked potato, white beans, miso, and nutritional yeast. Blend until smooth, adding a little bit of water if needed to blend. Set mixture aside.
2. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds.
3. Stir in the ground black pepper and diced potatoes. Cook for about 2-3 more minutes, stirring frequently. 
4. Add all of the vegetable broth and bring the mixture to a boil. Reduce to a simmer and stir in the yuba pieces. Continue to cook until the potatoes are tender, about 15 more minutes. Stir in the cashew cream mixture, and simmer until hot. Finally, stir in the vinegar and half of the chopped parsley.
5. Taste for seasoning and serve hot!