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.
Servings: 4
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".