Raw Vegan Chili Recipe and Raw Sour Cream

I know what you’re thinking, but it’s really not that bad. It’s possible someone slipped some patchouli or some hemp seeds or some godknowswhat into my breakfast smoothie, but this stuff is seriously tasty, and it’s good for you, and it’s better for the environment than the alternative. And I’m going to keep making it.

Raw Vegan Chili with Vegan Ground Meat and Cashew Sour Cream

Great served with Raw Burger Patties (meatless/vegan).

Raw Cashew Sour Cream

Makes about 1.5 cups

1 cup raw cashews, soaked in water 4 hours
1 cup water
juice of 1 lemon
1 clove garlic
1/2 tsp kosher salt

Puree all ingredients in a high speed blender. Chill to achieve thicker consistency. Can be used as a base for creamy dips and sauces. Good for about a week in a mason jar sealed tight.

Raw Vegan Chili Recipe
Makes about 6 servings
1 portabello mushroom, diced finely
1/2 red bell pepper, diced finely
1/2 sweet onion, diced finely
2 stalks celery, diced finely
1 cup raw almonds, soaked 24-36 hours
2 carrots, cut into 1/2 inch coins or so
1.5 C sundried tomatoes, soaked in water 5-12 hours
1.5 C fresh water or water from soaking tomatoes
2 T tamari, namu shoya, or soy sauce
2 tsp chili powder
1 tsp cayenne
1 tsp salt

Chop carrots and almonds in a food processor until chunky. Add to diced veggies.

Puree tomatoes, tomato juice or water, and all spices/seasonings in a high speed blender until smooth. Mix everything together and warm in dehydrator or let sit room temp for a few hours to soften. Serve warm (if possible) with cashew sour cream. If you made the meatless meat patties, tear one apart for each serving and mix into 1 cup of raw chili to make “meat.”

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