Name: Vegan Creamed Corn
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 pound frozen corn kernels; 1/2 cup raw cashews (see note for substituting cashew butter); 2 cups unsweetened unflavored plant milk; 1 bay leaf; 1/4 teaspoon garlic powder; 2 teaspoons miso; 2 Tablespoons nutritional yeast; 2 teaspoons sugar (optional); Salt and pepper to taste; chives to garnish (optional)

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Vegan Creamed Corn is a creamy and comforting side dish. It has a cheesy full-flavor vibe and can be ready in 15 minutes.

Intro to Vegan Creamed Corn

Something about the cold New York winter has me craving comfort food nonstop. I usually consider myself an adventurous eater, but this time of year, simple classics such as creamed corn put me at ease.

I wanted to create a creamy base that was slightly sweet, with a rich mouthfeel. I’m happy with how this turned out, especially with such little effort. I hope you enjoy it as well!

Why this Vegan Creamed Corn is Delicious

Vegan Food Hacks

I used a few of my usual vegan food hacks to give the sauce a full, cheesy-tasting umami flavor. Nutritional yeast and miso work together to create a really savory taste that activates lots of taste buds (and provide some probiotics and a vitamin B12 boost!).

Sweet yet Sophisticated

I did add a little bit of sugar to this (though it’s totally optional), but there are layers of flavor beyond the sweetness. The bay leaf and garlic powder give it it a little bit of pungent depth that contrasts nicely with the sweet creamy overtones.

It’s Quick and Convenient

With a cooking time of just 15 minutes, this is a dish I’ll frequently come back to. It’s easy to keep some corn kernels in the freezer, and the rest of the ingredients are usually in my pantry anyway.

Tips

If you want the sauce to be extra smooth, you can blend the cashew butter with the plant milk before heating them in the skillet.

You can use whole cashews instead of cashew butter. You should double the volume in this case, since cashew butter is much denser.

If you have some creamed corn left over, it would go great in a vegan shepherd’s pie.

Some more quick veggie sides

3-Ingredient Sauteed Kale – kale sauteed with herbs until just tender
Roasted Oyster Mushrooms – crispy edges, juicy centers, and big mushroom flavor
15-Minute Chickpea Curry w Kale – features a creamy, fragrant gravy
3-Ingredient Sauteed Squash – brings out the natural sweetness of the squash
Air Fryer Tomatoes – intensely concentrated tomato flavor, yet still juicy
3-Ingredient Creamed Spinach – super easy and satisfying

As always, if you try this recipe out, let me know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.

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5 from 1 vote

Vegan Creamed Corn

Vegan Creamed Corn is a creamy and comforting side dish. It has a cheesy full-flavor vibe and can be ready in 15 minutes.

Prep Time5

Cook Time15

Course: Side

Servings:

Author: Thomas

Equipment

Blender

Ingredients

1 pound frozen corn kernels
1/2 cup raw cashews see note for substituting cashew butter
2 cups unsweetened unflavored plant milk
1 bay leaf
1/4 teaspoon garlic powder
2 teaspoons miso
2 Tablespoons nutritional yeast
2 teaspoons sugar optional
Salt and pepper to taste
chives to garnish optional

Instructions

Blend the plant milk and cashews (preferably soaked, see note) in a high-speed blender until smooth, about 40 seconds.
Combine the plant milk cashew mixture, bay leaf, and garlic powder in a large nonstick skillet or medium saucepan. Bring to a simmer over medium heat, stirring and scraping to prevent clumps.
Simmer until the sauce is smooth and slightly thickened, up to 10 minutes.
Stir in the miso, nutritional yeast, and sugar (if using) until the mixture has an even consistency.
Add the corn and stir to coat well. Continue cooking until the corn is heated through, 2-3 minutes.
Season with salt and pepper to taste. Serve immediately.

Notes

You can use cashew butter instead, just halve the amount. You don't need to blend the cashew butter with the plant milk, but it will create a much smoother texture if you do.

It helps to make a smoother texture if you soak the cashews in an equal amount of water for several hours beforehand, then drain them, before blending. Alternatively, you can combine the cashews with an equal amount of water and microwave them for 30 seconds for a "quick soak".