Vegan Instant Pot Corn Chowder

rainbowplantlife.com

Dianne Smith-Harper

1 cup raw cashews

4 large ears fresh sweet corn, husked, or 3 cups canned or frozen kernels

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, minced

2 jalapeño peppers, diced (omit seeds and membranes for less heat)

1 medium carrot, diced

1 cup diced celery, 2 to 3 medium stalks

1 teaspoon kosher salt more to taste

Freshly cracked black pepper

1 pound Yukon gold potatoes, peeled and diced

2 bay leaves

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon celery salt

2 to 4 cups low-sodium vegetable broth

1 (13.5-ounce) can full-fat coconut milk

3 tablespoons nutritional yeast

1 lime, halved

subheading: Garnishes:

Reserved corn kernels

¼ cup chopped chives (optional)

Diced tomatoes or red bell pepper (optional)

Chopped cilantro or finely slivered basil leaves (optional)

Directions at rainbowplantlife.com

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