The Best Vegan Chili with Cashew Sour Cream

Growing up, one of the staples in our household was my dad’s chili. It has always been one of my all time favorite meals and one that I definitely did not want to give up once changing my diet. So, one day that I was craving my dad’s (pretty amazing) chili, I gave him a call and we came up with some meatless alternatives for this family favorite. Using mushrooms as our “meat” and adding in some corn and extra beans so the chili is still protein packed. Now I could continue to satisfy my chili craving while sticking to a plant based diet. Thanks Dad!

To make this recipe even healthier, I swapped out my beloved whole milk sour cream chili topping, with my new best friend cashew sour cream! You will be amazed at how tasty the sour cream turns out and how similar it is to the real thing. Only better and so much better for you!


The Best Vegan Chili with Cashew Sour Cream

(Makes 8 Servings)

Chili Ingredients:
2 (8 ounce) packages of mushrooms, chopped
2 large onions, chopped
2 large green peppers, chopped
4 large garlic cloves, minced
2 large cans crushed tomatoes
1 large or two small cans cannelloni beans, drained
1 large or two small cans kidney beans, drained
1 small can corn, drained
1 tsp celery seed
1/2 tsp cayenne pepper
1 tsp ground cumin
2 bay leaves
4 good Tbs chili powder
1/4 tsp basil
2 tsp sea salt

Cashew Sour Cream Ingredients:
1 cup cashews, soaked
1/2 cup water
2 tsp lemon juice or apple cider vinegar
1/4 tsp salt
dash of cayenne pepper


1. In a large pot, sauté chopped onion and garlic until golden. I don’t like to add tons of oil when it’s not necessary, so I just put a little splash of water in with the onions and garlic to prevent sticking.

2. Add chopped mushrooms and peppers and let cook for a few minutes, stirring occasionally. 

3. Add in the corn, two cans of crushed tomatoes and seasonings, and bring to a boil.

4. Reduce heat and simmer for three hours. Add in the beans one hour before serving.

5. Soak cashews for 2-3 hours to help aid in digestion.

6. Once cashews have soaked, drain them and place them in a blender or food processor. Add in the water, lemon juice or vinegar, salt, cayenne pepper, and blend.

7. Pour the sour cream into a bowl and keep leftovers in the fridge covered for up to a week to maintain freshness. 

8. Remove bay leaves from chili, top with some cashew sour cream and enjoy!

Seriously this chili is so good, so healthy, and even has a little spicy kick to it! It's the perfect meal to end a cold, wintery day. My taste buds are happy. I hope yours will be too!

xo Natalie