Vegan Chipotle Stout Chili with IPA Cashew Cream


Vegan Chipotle Stout Chili With Cashew Cream


If you’re new to the Craft Beer scene, it might surprise you how many vegetarian and vegans there are here.

While I am a meat eater (clearly, I put bacon in desserts), I did spend three years as a vegetarian. Mostly, this was a response to growing up on a farm and getting up close and person to the butchering process as well as the jarring realization of knowing the first name of my dinner. It did, however, give me a profound respect for the food I eat and the farms that share that respect.

I still eat vegan quite often, and there are some dishes, like lasagna, that I just think are just better in vegetarian form.

My true and honest feeling about vegan cooking is that regardless of what your typical diet is, if you can’t cook a vegan meal that you love, you just aren’t that good of cook. Produce is amazing, you get to use all the grains, seeds and nuts that you want and by the way, for the most part beer is vegan.

I first heard about Cashew Cream from this guy, and the idea was intriguing, given that I would have a much easier time giving up meat than sour cream and goat cheese. I like the idea of having a creamy element when I want to go non-dairy. This cashew cream was a really beautiful creamy addition to a vegan chili, when sour cream isn’t an option. I wanted to balance the sweetness so I added some acid and some spices, but feel free to experiment. This would also be a great place to add a little chipotle.

Vegan Chipotle Stout Chili With Cashew Cream2


Vegan Chipotle Stout Chili with IPA Cashew Cream


    For The Cashew Cream:
  • 2 cups raw cashwes,
  • 1 to 1 ½ cups almond milk
  • Additional 1/3 cup almond milk
  • 2 tbs IPA beer
  • ½ tsp onion powder
  • ½ tsp garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp white wine vinegar
  • For The Chili:
  • 3 tbs olive oil
  • 1 white onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup crimini mushrooms, finley diced
  • 2 cloves garlic, minced
  • 12 wt ounces Soyrizo
  • 2 cup stout
  • 2 cups veggie broth
  • ¼ cup tomato paste
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (15 oz) can of kidney beans, drained and rinsed
  • 1 (15 oz) can stewed diced tomatoes, with juice
  • 1 or 2 large chipotle peppers in adoboe, minced
  • ½ cup quinoa
  • 1/3 cup bulgur wheat
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • Garnishes:
  • ½ cup Cilantro, chopped
  • 1 Avocado, sliced
  • Tortilla Chips


  • Add the cashews to a bowl, pour almond milk over cashews until covered. Let stand for 4 hours.
  • Drain cashews and add to a food processor with 1/3 cup almond milk, IPA, salt, pepper, onion powder, garlic powder and vinegar. Process until smooth, about 5 minutes, possibly longer. Add additional almond milk or beer for a thinner consistency.
  • In a pot over medium high heat, add the olive oil, onions, red peppers and mushrooms. Cook until onions and peppers have softened and the mushrooms have darkened.
  • Add the garlic and the soyrizo, stir, breaking up the soyrizo.
  • Add the stout, broth, tomato paste, black beans, kidney beans, tomatoes and chipotle, allow to simmer for about 10 minutes.
  • Add the quinoa, bulgur, cumin, smoked paprika, salt and garlic powder, simmer until the quinoa has cooked, about 15 minutes. The longer chili simmers, the thicker it will be.
  • Plate on top of tortilla chips, if desired, top with cilantro, avocado, and cashew cream.

37 thoughts on “Vegan Chipotle Stout Chili with IPA Cashew Cream

  1. I love cashew cream. It’s like..the best stuff ever! I use soaked cashews as the base for so much, from cookie dough to horchata!

    This is a delish looking meal and I love what you said about being vegan and cooking “if you can’t cook a vegan meal that you love, you just aren’t that good of cook” :)

    1. Cashew cream in cookies sounds amazing! I really liked it, even as a non-vegan. It seems like it would make a great base for a creamy pasta sauce.

    1. For the most part, beer is vegan. But yes, the sugar used to feed the yeast may or may not be vegan as well as other parts of the fermentation process may not be vegan. If you click on the above text “beer is vegan” it will take you to a large list of beers and which are vegan and which are not.

    1. Thank you! I really think that living on a farm was the best thing for me, I now go out of my way to patronize farms that are good to their animals because I’ve seen the dirty side of it. I really want to own goats and chickens as soon as I have more space and more time.

  2. Of course there are vegetarians & vegans on the craft brew scene! I’d think there’d actually be more interest than in standard beer, considering local, small-batch, organic consideration. Cashew cream is the greatest–I love the idea of using it with chili.

  3. I actually prefer vegan chili to the regular beefy stuff. I was also vegetarian for a short time (a semester or two in college) and I really liked meatless sausage, so this sounds especially appealing!

    I’ve seen cashew cream a lot around the blogosphere, but none have sounded neeeearly as good as one infused with IPA! Genius!

  4. I love cashew cream. I worked the line at a vegan restaurant for a few years and we used it to make Fettucini Alfredo. And I agree that some dishes are much better as vegetarian or vegan. They just work better! This chili looks fantastic.

  5. Honestly, this makes me wish I could drink stout!! (And eat wheat). I think I will have to find a substitute just so I can try this recipe. Looks amazing!

  6. Great recipe! I can’t wait to try it.

    You didn’t specify so I’m wondering…did you add the quinoa and bulgur to your pan cooked or uncooked?


  7. Saw this recipe a couple of weeks ago and just made it up tonight. Wonderful! Didn’t make the cashew cream, but I plan on trying that with leftovers. Yum!

  8. I have been a vegetarian for about 15 yrs now, also due to farms (there are many farmers in my family), but also partially inspired by vegetarian thai food. For years I thought that I had to eat meat to be healthy and get good food, but I have learned better since! Especially with living in Wisconsin, the amazing produce I can get from local farms, I have zero need for meat in my diet. And yes also about not a good cook if you can’t make good vegetarian/vegan meals! It gets annoying how many people assume that vegetarian food is bland ! If you know your way around a kitchen, and know your ingredients, guests will never even notice the lack of meat in the meals! TY for posting an awesome vegan recipe that does NOT require me buying specialty items! I always always prefer making every tiny thing I can, instead of buying expensive packages that have stabilizers.

  9. I LOVE this quote – “If you can’t cook a vegan meal that you love, you just aren’t that good of cook.” YES. Honestly, before I went vegan, I had this mental image of it being a bunch of steamed rice and wilted lettuce. Completely devoid of flavor. But vegan food can be multidimensional, flavorful, and delicious on its own, without trying to be a “substitute” for non-vegan dishes. Sure, cashew cream can be used as a replacement for sour cream, but it’s good enough on its own to the point where it’s not defined by the other, you know? Thank you for giving vegan food a voice in this space!! 😀

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