White chili … without the dairy! In this version, chopped chickpeas replace chicken and dairy is replaced with a luscious cauliflower cashew cream. The results are downright delicious. It's highly recommended that you serve this chili with fresh, crispy oven fries!

White Chili [Vegan, Gluten-Free]



  • 1/2 cup raw cashews
  • 1/2 head cauliflower, chopped into large chunks
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 4-ounce can mild green chilis
  • 1/2 jalapeño pepper, diced finely
  • 1 teaspoon ground cumin
  • 1 tablespoon finely ground cornmeal (optional)
  • 1/2 teaspoon salt
  • 1 15-ounce can chickpeas, drained, rinsed, and chopped into small bits
  • 1 15-ounce can cannellini or navy beans, drained and rinsed
  • Cilantro, for garnish


  1. Bring the vegetable broth to a boil in a medium pot. Add the cauliflower and cashews and boil for 10-15 minutes. Let cool completely and transfer to a blender, and blend the broth mixture until it is completely a smooth cream.
  2. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Sauté the onions for 5-7 minutes until soft. Add the garlic, jalapeño, and chilis and sauté for an another minute.
  3. Add the cornmeal, cumin, salt, chopped chickpeas, and white beans. Stir thoroughly.
  4. Add the cauliflower cashew cream to the pot and bring to a simmer.
  5. Turn the heat to low, and let cook for at least 30 minutes to let the flavors meld. Or transfer to a slow cooker, and keep on low heat until ready to serve.
  6. Serve warm, sprinkled with fresh cilantro.