Creamy Vegan Corn Potato Chowder
Ingredients
- 1 package frozen gnocchi (i used the trader joe’s cauliflower gnocchi)
- 2 tbsp olive oil or avocado oil
- 6 sprigs fresh thyme
- 1 tbsp avocado oil
- 3 celery stalks, chopped
- 2 cups frozen white or yellow corn
- 2-3 large carrots, chopped
- 2-3 golden potatoes, chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 5 cups vegetable broth or (i make my own by combining 5 cups filtered water + 1-2 tsp bouillon paste)
- 1 cup raw cashews + 2 cups filtered water
- 3 tbsp nutritional yeast
- 5 sprigs fresh thyme, chopped
- salt
- pepper
Preparation
Add 2 tbsp oil to a pan over medium heat once hot add the frozen gnocchi and constantly toss with a wooden spoon or spatula , cooking for 5-7 minutes until crisp on both sides! season with salt and pepper then add roughly chopped thyme and toss cooking for 2 more minutes
Add raw cashews to a bowl and cover with hot water and let sit for 10 minutes
Then drain the cashews & add to a blender followed by 2 cups of filtered water
Blend on high for 1 minute or until completely smooth
Set cashew milk aside until ready to use
In a large pot over medium heat add 1 tbsp oil then add onion, garlic, carrots, corn, celery, chopped thyme and a pinch each of salt and pepper and cook for 5 minutes, stirring as it cooks
Add the vegetable broth, your homemade cashew milk chopped potatoes & bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes or until potatoes are cooked
To serve ; spoon soup into bowls then top off with crispy gnocchi and thyme!
