Step 1

Add the raw cashews to a large mug and cover with boiled water. Let them soak for 10 minutes. Drain and add the cashews to a blender with ½ cup of water and blend until smooth. Set aside.

Step 2

Add a teaspoon of oil to a large pot on medium heat. Let the pan heat up for one minute. Add in the vegan chicken and sauté until crispy and golden brown. Remove from the pan and set aside.

Step 3

Add oil to the pan and heat it for one minute. Add the onions and sauté until golden brown.

Step 4

Add the spices and garlic let them sauté with the onions for one minute.

Step 5

Add in the broth to deglaze the pan and scrape any bits that got stuck to the bottom. Add the beans, vegetables, nutritional yeast, chilies and salsa. Bring to a boil, then turn down heat to a simmer. Cover partially with a lid and let the chili simmer for 25 minutes. Stir occasionally.

Step 6

Add in the cashew cream and let it thicken for one minute while stirring. Use an immersion blender to blend the soup for one minute, or transfer a cup of chili to a blender, blend it up and return it to the pot to help the chili thicken.

Step 7

Add in the vegan chicken, lime juice and cilantro and stir. Top with your favorite toppings.