Vegan Potato Chowder with Horseradish Cream

Vegan Potato Chowder


1 onion

4 garlic cloves

6 oz. cauliflower

4 oz. carrots

6 oz. potatoes

3 cups vegetable broth

Horseradish Cashew Cream

1/3 cup cashews (soaked for 1 hour prior)

2 tsp apple cider vinegar

2 tsp horseradish

1 tsp salt

1 tsp black pepper

1 T mustard powder


  1. Dice onion, mince garlic, and chop cauliflower, carrots, and potatoes into bite-sized pieces.
  2. Add the drained cashews, apple cider vinegar, horseradish, salt, and pepper to a blender and blend until smooth. Add in small splashes of water to blend, but you want the consistency to be thick like a cream. Set aside for topping.
  3. Heat large pot over medium-high heat and add onion and garlic with a splash of broth. Cook until softened, 5 min.
  4. Add cauliflower, carrots, and potatoes to the pot and stir.  Add in mustard powder, 3 cups vegetable broth and a pinch of salt and pepper. Bring pot to a boil, cover, and reduce heat to low to let chowder simmer for 20 min.
  5. Once vegetables are tender, add half of the chowder to a blender.  Blend until vegetables are pureed and return the puree to the pot.  Stir and add seasoning to taste.
  6. Ladle chowder into bowls and dollop with horseradish cream.  Serve with bread if desired.