One-Pot Mushroom, Potato & Cashew Cream Chowder

One-Pot Mushroom, Potato & Cashew Cream Chowder

Ingredients (serves 4–6)

For the chowder:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 500 g (about 1 lb) mushrooms, sliced (cremini, button, or mixed)
• 3 medium potatoes, peeled and diced
• 1 large carrot, diced (optional, for sweetness & color)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional)
• 4 cups vegetable broth
• Salt & pepper, to taste

For the cashew cream:

• 1 cup raw cashews, soaked in water for 2–4 hours
• ½–¾ cup water (adjust for desired creaminess)
• 1 tablespoon lemon juice
• Pinch of salt

Optional garnishes:

• Fresh parsley or chives, chopped
• A drizzle of olive oil
• Crusty bread on the side

Instructions

1. Prepare the cashew cream:
   • Drain the soaked cashews and place them in a blender with ½–¾ cup fresh water, lemon juice, and a pinch of salt.
   • Blend until silky smooth. Set aside.
2. Cook the vegetables:
   • In a large pot, heat olive oil over medium heat.
   • Add the onion and cook until soft and translucent, about 3–4 minutes.
   • Add the garlic, mushrooms, and carrot (if using), sautéing until the mushrooms release their liquid and start to brown, about 6–8 minutes.
3. Add potatoes & seasonings:
   • Stir in the diced potatoes, thyme, smoked paprika, salt, and pepper. Cook for 1–2 minutes to coat the vegetables in the flavors.
4. Simmer the chowder:
   • Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, about 15–20 minutes.
5. Finish with cashew cream:
   • Remove from heat and stir in the cashew cream until fully incorporated.
   • Adjust salt, pepper, and lemon juice to taste.
6. Serve:
   • Ladle the chowder into bowls, garnish with fresh herbs and a drizzle of olive oil. Serve with crusty bread.

This chowder is creamy, comforting, and entirely plant-based, perfect for chilly evenings or anytime you need a cozy one-pot meal.