Recipe: Vegan Chilli with Cashew Cream

I'm not vegan but I love cooking healthy vegan recipes, this is one I like to use....

Vegan Chilli with Cashew Cream

For the Cashew Cream:
1 cup cashew nuts, soaked in water for at least 2 hours
A dash of salt
Juice of ½ squeezed lemon
2 tbsp. nutritional yeast
½ cup almond milk

For the chilli:
½ cup brown uncooked lentils
1 bell pepper, chopped into pieces
2 green onions, chopped
1 cup vegetable broth

2 tbsp. nutritional yeast
2 tbsp. cumin
1 tbsp. cayenne pepper
1 tbsp. black pepper
¼ cup fresh coriander

1 cup cooked kidney beans
1 cup cooked white beans
½ cup cooked yellow corn
1 can mash tomatoes

½ avocado sliced

For the cashew cream:
Combine the rinsed cashew nuts with all the other ingredients in a food processor and pulse until broken down and creamy (approximately 2 minutes).

For the Chilli:
Combine lentils, bell pepper, and green onions in a non-stick pot and fry on high heat for about 3 minutes. Add the vegetable broth and continue to simmer for another 10 Minutes on lower heat. Combine the other ingredients and simmer for another 15 Minutes.

Top with cashew cream and sliced avocado. Enjoy!