Our vegan corn chowder recipe with cashew milk is creamy and high in iron, making it nutritious and delicious. It’s a satisfying bowl of soup for those days when you’re looking for a wholesome vegan lunch.
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Soup is our go-to recipe when we want an easy vegan lunch that you can prepare quickly before lunchtime and serve. This vegan corn chowder recipe is easy to make and is ready to eat in just 30 minutes.
This vegan soup recipe can be blended to a consistency that you like. In our dairy-free corn chowder soup recipe, half the soup is blended to retain texture.
However, if you prefer a thinner or chunkier soup, you can adjust this or even add more vegetable stock to thin the soup out. Serve with salt, freshly ground pepper, a squeeze of lemon and some parsley to garnish.
Cashew nuts are a good source of iron, so adding them to this soup will give a boost to your day.
This smoky chowder is perfect to warm you up on a cold day. Leftover soup can be easily packed in a thermos for lunch the next day.