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Vegan White Chili with Cashew Cream and Veggie Carnival Recipe

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4 from 2 reviews

A hearty and healthy Vegan White Chili made with cannellini beans, corn, and creamy cashew sauce. This comforting dish features a blend of fresh vegetables, mild spices, and a rich cashew cream that creates a flavorful and satisfying plant-based meal perfect for any season.

Ingredients

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 1 jalapeno pepper, chopped

Spices & Flour

  • 1 tbsp vegetable oil
  • 2 tbsp flour of choice (e.g., cassava flour)
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp chili powder

Main Ingredients

  • 2 cups cooked cannellini beans (canned works)
  • 3/4 cup corn kernels
  • 1 cup vegetable stock
  • 1 4oz can green chilies

Cashew Cream

  • 1/3 cup raw unsalted cashews
  • 1 cup hot water

To Serve

  • Salt & pepper to taste
  • Cilantro, for garnish
  • Tortilla chips

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and cook for 2-3 minutes until slightly browned and fragrant.
  2. Cook Vegetables: Add garlic, celery, green pepper, and jalapeno pepper to the pot. Continue cooking for 3-4 minutes until the vegetables become tender and aromatic.
  3. Add Spices and Flour: Sprinkle in flour of choice, cumin, salt, and chili powder. Stir well to evenly coat the vegetables, blending the flavors together.
  4. Add Main Ingredients: Stir in the cooked cannellini beans, corn kernels, vegetable stock, and green chilies. Mix everything thoroughly, then reduce the heat to low and let the chili simmer gently for 15 minutes.
  5. Prepare Cashew Cream: While the chili simmers, blend raw cashews and hot water in a high-speed blender for at least 60 seconds until a smooth, creamy consistency is achieved with no visible cashew bits.
  6. Combine Cashew Cream with Chili: Pour the cashew cream into the chili pot and stir well to combine. For a thicker chili, bring the mixture back to a gentle boil and cook for an additional 2-3 minutes.
  7. Optional Blending: For varied texture, transfer half of the chili to a blender and pulse gently a few times. Return the blended portion to the pot and stir to incorporate.
  8. Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro and crunchy tortilla chips.

Notes

  • You can substitute cannellini beans with any white beans you prefer, either canned or pre-cooked dried beans.
  • Always use raw, unsalted cashews to make a smooth and creamy cashew cream.
  • Blending half the chili creates a pleasing mix of textures.
  • Seasoning may vary depending on the brand of vegetable stock and canned chilies, so adjust salt and spice levels to your preference.

Find it online: https://flavorspath.com/vegan-white-chili-with-cashew-cream-and-veggie-carnival-recipe/