Salmon Chowder


The best Salmon Chowder I've ever eaten!


2 cups
Raw Cashews
1 cup
Water (used for soaking, then drained)
1 cup
Water (to puree with the soaked cashews)
Carrots (thinly sliced)
1 tablespoon
Vegan Butter (I used earth balance, or sub regular butter)
Sweet Onion (diced)
2 tablespoons
Minced Garlic
Sweet Potato (peeled & cubed)
2 tablespoons
Parsley (diced)
64 ounces
Chicken broth
4 tablespoons
Nutritional Yeast Flakes
3⁄4 pounds
Wild Salmon


  1. Ahead of time, soak your 2 cups of cashews in 1 cup of water for 3 hours.
  2. After 3 hours, drain the water out of the soaked cashews and discard.
  3. Add 1 cup of fresh water in with the soaked cashews and puree them with an immersion stick blender... then set aside.
  4. In a large stockpot, saute thinly sliced carrots, garlic, onion, and vegan butter for approximately 5 minutes, or until onion is softened and slightly browned.
  5. Add in diced sweet potato and saute for an additional 5 minutes. Potatoes should not get brown.
  6. Add in all remaining ingredients except for the salmon.
  7. Bring mixture to a boil, then reduce heat to medium to simmer for approximately 10 minutes.  Potatoes should be softened.
  8. Add in thawed wild salmon. The boiling soup will cook it in about 8 minutes.
  9. Once salmon is cooked through, use a fork to flake it into small pieces.
  10. Serve with a nice french bread (optional).

Yields 6 Servings