- 2 cups vegetable broth
- 4 cloves garlic, peeled and minced
- 2 15 oz white beans, drained
- 1 7 oz can jalapeño slices, drained
- 8 oz vegan cream cheese
- white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
- salt, pepper to taste
- 1 cup chopped bell pepper
- 3/4 cup chopped white onion
- 1 cup corn cooked and peeled
First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
Divide onto plates and enjoy.
Homemade Cream Cheese:
Soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender. Sometimes I add 2 tsp lemon juice or apple cider, blend the mix with 1/4 cup water until smooth. Make sure you have a really thick cream. Bare in mind adjust if you need more or less vegan cream cheese. Also you can use seasonings like garlic, salt, pepper and more.
Recipe Inspiration Source: Contentedness Cooking
