Soak 1 cup of raw cashews in boiling hot water for 5-10 minutes, or until softened.
Drain the cashews and add to a high speed blender along with the vegetable broth, nutritional yeast, and lemon juice. Blend until completely smooth and creamy. Set aside.
Place a large soup pot over medium heat. Once warm, add 2 tablespoons of avocado oil and allow to heat through for a few minutes.
Once the oil is warm, add the onion and celery and sauté for 5-6 minutes, or until softened, translucent, and fragrant. Add the minced garlic and sauté for 30 seconds.
Add the chopped potatoes, sweet corn, dried parsley, and salt. Stir to combine.
Next, pour in the cashew cream mixture along with 4 cups of unsweetened plant-based milk and stir to combine. Increase the heat to medium-high and bring the chowder to a simmer.
Once simmering, reduce the heat to medium-low, and let simmer, uncovered, for an additional 15-20 minutes, or until the potatoes are fork tender and the broth has thickened into a creamy consistency. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
In a separate small mixing bowl, add the miso paste, plus 1/4 cup of water. Using a whisk, break up the miso paste in the water until smooth and uniform. Pour into the creamy vegan corn chowder and stir to combine.
Serve immediately while warm with sliced green onions and oyster crackers. Enjoy!
Notes
Full fat, canned coconut milk is going to make this chowder too rich. If it's all you have, I recommend using 1 (15.5 ounce can) of full fat coconut milk and 2 cups of water. Or 2 (15.5 ounce cans) of lite coconut milk will work.
Do not use oat milk in this recipe. It is too naturally sweet, even if the container says it is unsweetened.
The potatoes will naturally thicken up this soup. No slurries required!
If you overcook the soup, it could become grainy. Cook just until potatoes are easily pierced with a fork.