Comments on: Creamy Vegan Corn Chowder

By: Melissa Huggins

Melissa Huggins — Sun, 24 Nov 2024 16:20:24 +0000

In reply to Vickie Wright. Hi Vickie, I'm so glad you loved the chowder. Thank you for sharing feedback. :)

By: Vickie Wright

Vickie Wright — Sat, 12 Oct 2024 19:36:22 +0000

Absolutely delicious. I'll be making this a lot! I substitute veggie broth instead of oil.

By: Support @ Vegan Huggs

Support @ Vegan Huggs — Fri, 05 Feb 2021 17:57:48 +0000

In reply to Margaret Davis. Hi Margaret! We're so happy to hear that you loved the recipe! Thanks for trying it out :)

By: Margaret Davis

Margaret Davis — Thu, 04 Feb 2021 17:29:57 +0000

I must say how very excited I am to discover how to make a vegan creamy soup! Thank you so much for this recipe, it is amazingly flavorful with the Old Bay and thyme, lemon, cashew cream, cashew sour cream & chives. I am so happy it made such a large batch of soup! So creamy and comforting and dairy free!

By: Melissa Huggins

Melissa Huggins — Wed, 11 Nov 2020 04:51:15 +0000

In reply to Eileen. Hi Eileen, I haven’t tried it with cashew butter. It may work if you can make a thick cream out of it with water. I’m just not sure if it’ll change the flavor or texture. I’d love to hear how it turns out if you try. Thanks for stopping by. 😀

By: Eileen

Eileen — Tue, 10 Nov 2020 22:50:23 +0000

Can cashew butter be substituted for cashew cream. ?

By: Melissa Huggins

Melissa Huggins — Tue, 09 Jun 2020 21:25:15 +0000

In reply to Linda. Thank you, Linda! I'm so happy you liked it! :)

By: Linda

Linda — Thu, 30 Apr 2020 00:48:26 +0000

My goodness this was to die for. Loved it so much I'm making a second batch. I could eat this every day ha! Thanks again for another delicious recipe.

By: Melissa Huggins

Melissa Huggins — Mon, 19 Mar 2018 15:51:11 +0000

In reply to Danielle. Hi Danielle, Thank you so much! So happy you liked it! Usually, when there is a problem with the cashews not breaking down, it's because the blender isn't strong enough or the cashews weren't soaked long enough. With high-powered blenders, you barely need to soak them. Since you said you soaked them overnight and didn't have a problem with the alfredo sauce, I'm stumped. The only thing I can think of is could be the almond milk or maybe the cashews you bought. Were they from the same batch you used previously? Is the almond milk super smooth? Here are some things to try: Boil the cashews for 15-20 minutes. That will soften them good. Normally I just soak in very hot water, but you should try the boiling method. Try a different milk this time and see if it happens. You can also add a small amount more milk than the recipe calls for, and see if that works. If that fails, you can skip the cashew cream altogether and use full-fat coconut milk. About 3/4-1 cup will suffice. It won't taste coconutty. :) I hope this helps. I'd love to hear how it turns out next time. Thanks for stopping by and sharing your feedback.

By: Danielle

Danielle — Mon, 19 Mar 2018 15:15:15 +0000

I made the corn chowda this weekend and the taste is really good! I have tried making a few diff corn Chowda's and to no avail none have tasted good. However, the one issue I had with this recipe seems to be in the cashew process. I blend it for about 5 minutes in a very good blender along with almond milk.. I still have small chunks of cashews. I also made your fettuncine Alfredo recipe this weekend and had no issues blending the cashews to make that alfredo sauce. I did follow directions letting the cashews sit overnight. Any suggestions if I try to make this again next time?