If you’re craving a cozy, creamy, and utterly comforting bowl of soup, look no further than this delightful Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe. It’s a sunny, vibrant twist on traditional chowder, featuring naturally sweet yellow split peas and fresh corn that meld together beautifully with smoky paprika and a luscious homemade cashew cream. This soup manages to be both hearty and nourishing, perfect for chilly days or whenever you need a warm hug in a bowl. Trust me, once you try this, it will quickly become a go-to favorite in your kitchen!
Ingredients You'll Need
The magic behind this Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role in building the layers of flavor, texture, and that gorgeous golden color that makes this chowder so inviting.
- Extra-virgin olive oil: Adds a smooth, fruity base for sautéing the aromatics.
- Yellow onion: Brings sweetness and depth as it softens and caramelizes.
- Celery stalks: Offer a subtle crunch and fresh herbal notes.
- Garlic cloves: Infuse the chowder with savory warmth and aroma.
- Vegetable broth: Acts as a flavorful, plant-based liquid foundation.
- Yellow split peas: Provide earthy sweetness, protein, and creaminess when cooked down.
- Yukon gold potato: Adds hearty texture and natural starch to thicken the soup.
- Fresh corn kernels: Give bursts of juicy sweetness and a lovely pop of color.
- Smoked paprika: Brings smoky depth, enhancing the chowder’s savory character.
- Sea salt: Balances and heightens all the flavors in each spoonful.
- Cashew cream: Creates rich, velvety creaminess while keeping the soup vegan.
- Apple cider vinegar: Adds a bright, subtle tang that lifts the entire dish.
How to Make Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe
Step 1: Prepare the Cashew Cream
Start by soaking raw cashews if you don’t have a high-speed blender, then blend them with water and a pinch of salt until silky smooth. This homemade cashew cream is the secret to the chowder’s creamy texture without any dairy. Reserve about ¾ cup for the soup, and feel free to keep the rest for drizzling over other dishes during the week.
Step 2: Sauté the Aromatics
In a large pot over medium heat, heat your olive oil and gently cook the chopped yellow onion and diced celery until tender and translucent, about 5 to 7 minutes. Then add minced garlic, stirring constantly for about a minute until fragrant. This step builds a fragrant and flavorful base that will enrich the entire chowder.
Step 3: Simmer the Soup Base
Add the vegetable broth, yellow split peas, chopped Yukon gold potato, fresh corn kernels, smoked paprika, and sea salt to the pot. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer gently for about 45 minutes, stirring occasionally, until the split peas are tender and the flavors have melded into a luscious broth.
Step 4: Blend and Finish
Partially puree the soup using an immersion blender, or carefully transfer half to a blender and puree before combining it back in the pot. Stir in the prepared cashew cream and apple cider vinegar. Taste and adjust seasoning with a bit more salt if needed. This last step is where the chowder transforms into a creamy, dreamy bowl of goodness, ready to warm you from the inside out.
How to Serve Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe
Garnishes
Adding bright, fresh garnishes brings the presentation and flavor to the next level. Try sprinkling chopped chives or parsley for herbal freshness, tossing in some extra fresh corn kernels for texture, or even a pinch of red pepper flakes if you love a little heat. For a smoky twist, coconut bacon adds a delicious crunch, and a light drizzle of olive oil adds that perfect silky finish.
Side Dishes
This chowder shines best alongside simple, complementary sides. A crusty whole grain bread or garlic toast is perfect for dipping and soaking up every last bit. For a lighter accompaniment, a crisp green salad with lemon vinaigrette balances the richness of the chowder beautifully.
Creative Ways to Present
If you’re serving this Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe at a dinner party or family gathering, consider serving it in hollowed-out mini pumpkins or rustic bread bowls for extra charm. Layer the soup with a dollop of cashew cream on top and sprinkle your favorite garnishes just before serving for an inviting, instagram-worthy look that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
This chowder stores incredibly well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
You can freeze leftover Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe in portions for up to 3 months. To avoid separation from the cashew cream, leave it out before freezing and mix it in fresh after thawing for the best texture and creaminess.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking. If it thickens too much while reheating, simply add a splash of vegetable broth or water to loosen it back up to your preferred consistency.
FAQs
Can I use canned corn instead of fresh corn?
Absolutely! While fresh corn kernels give the best sweetness and texture, canned corn works well in a pinch. Just drain and rinse before adding to avoid extra liquid.
Is there a substitute for cashew cream?
You can try blending silken tofu or soaked almonds as alternatives, but cashew cream provides the richest and creamiest texture that complements this chowder perfectly.
How long do yellow split peas take to cook?
Yellow split peas typically become tender within 45 minutes of simmering. It’s important to keep the heat low and occasionally stir to prevent them from sticking to the pot.
Can I make this soup nut-free?
For a nut-free version, you could try a creamy base made from blended cooked potato or cauliflower, though the texture will differ slightly without the cashew cream’s richness.
Is this soup gluten-free?
Yes, this Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Final Thoughts
There is something truly special about the warmth and flavor of this Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe. It’s a nourishing bowl that feels like a big comforting hug, perfect for sharing any time you want a satisfying meal that’s both wholesome and delicious. I can’t wait for you to try it and see how easily it becomes a beloved staple in your kitchen!
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Vegan Yellow Split Pea and Corn Chowder with Cashew Cream Recipe
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Diet: Vegan
Description
This Yellow Split Pea Soup is a cozy and creamy vegan take on classic corn chowder, featuring sweet corn, smoky paprika, and comforting potatoes blended with a rich cashew cream. It's an easy-to-make, nutritious soup that combines tender yellow split peas with fresh vegetables and warming spices for a hearty meal perfect for any season.
Ingredients
Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup yellow split peas
- 1 medium Yukon gold potato, peeled and chopped
- Kernels from 4 ears corn (about 2 ½ cups)
- ¾ teaspoon smoked paprika
- 1 teaspoon sea salt, more to taste
- ¾ cup Cashew Cream (see below)
- 1 ½ tablespoons apple cider vinegar
Cashew Cream Ingredients
- ¾ cup raw cashews, soaked 2 hours (if not using a high-speed blender like Vitamix)
- ⅔ cup water
- ¼ teaspoon salt
Toppings (optional)
- Chives
- Extra fresh corn kernels
- Chopped parsley
- Red pepper flakes
- Coconut bacon
- Olive oil, for drizzling
Instructions
- Make Cashew Cream: Combine soaked cashews, water, and salt in a blender and process until very smooth and creamy. Set aside ¾ cup of this cream to add to the soup later.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery, cooking while stirring occasionally for 5 to 7 minutes until the onion becomes tender and translucent. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add Soup Ingredients and Simmer: Stir in the vegetable broth, yellow split peas, chopped potato, corn kernels, smoked paprika, and sea salt. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 45 minutes. Stir occasionally to ensure even cooking until the split peas are fully tender.
- Puree Soup: Use an immersion blender to partially puree the soup directly in the pot for a creamy texture with some chunks for heartiness. Alternatively, you can puree about half of the soup in a regular blender and then return it to the pot, mixing well.
- Finish Soup: Stir in the reserved cashew cream and apple cider vinegar. Taste the soup and adjust seasoning if necessary, adding up to an additional teaspoon of sea salt if desired.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chives, fresh corn kernels, chopped parsley, red pepper flakes, coconut bacon, or a drizzle of olive oil. Serve piping hot and enjoy your comforting vegan yellow split pea soup.
Notes
- Soaking cashews for the cashew cream for at least 2 hours softens them, but if you have a high-speed blender, you can skip soaking.
- Partial pureeing ensures a creamy texture while retaining some chunkiness for interest.
- You can adjust the smoky flavor by varying the amount of smoked paprika.
- If needed, add more vegetable broth or water during cooking to reach your desired soup consistency.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
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