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Vegan Chili with Cashew Cream

Recipe from Jacynthe René's Book, Délices Détox, served with cashew cream from Oh She Glows.
Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

Chili

  • 250 ml (1 cup) cauliflower broken into chunks
  • 30 ml (2 tbs) olive oil
  • 1 big onion diced
  • 2 cloves garlic minced
  • ½ tbsp mild chili powder
  • ½ tbsp cumin
  • 1 celery branch diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 500 ml (2 cups) cooked legumes (red or white beans)
  • 250 ml (1 cup) vegetable broth

Cashew cream

  • 250 ml raw soaked and rinsed cashews (soaked for at least 1 and preferably 6 hours)
  • 60 ml (1/4 cup) water
  • 30 ml (2 tbs) fresh lemon juice
  • 5 ml (2 tsp) cider vinegar
  • salt to taste

Instructions

  1. Place the cauliflower on a baking tray and drizzle with olive oil. Bake for 20 minutes at 350°,  or until golden.

  2. In a skillet or medium sized pot, warm 1 tbsp olive oil on medium heat, and cook onion and garlic until tender.

  3. Add chili and cumin.
  4. Add celery, carrot and pepper. Cook for 1-2 minutes.
  5. Add tomatoes, legumes and bouillon. Simmer uncovered for 20 minutes.

Make cashew cream

  1. Mix all ingredients in a food processor until smooth.

  2. Serve chili with braised cauliflower and cashew cream.