Undetectably vegan creamed corn that’s rich, slightly sweet, and perfectly seasoned. An easy-to-make holiday side with just 7 ingredients and 25 minutes required.
CASHEW MILK: Place water and cashews into a high-speed blender and blend on high until smooth and creamy.
CREAMED CORN: To a large rimmed skillet or saucepan, add cashew milk, frozen corn, vegan butter, maple syrup, sea salt, and black pepper. Heat over medium heat until the mixture starts to simmer, about 5-10 minutes, stirring occasionally.
Meanwhile, to a small bowl, add the flour and water and stir until incorporated. Once the corn mixture is gently bubbling, add in the flour-water mixture and stir well to combine. Heat the creamed corn over medium heat, stirring often, until it thickens — about 5-8 minutes. Taste and adjust as needed, adding more salt for overall flavor or black pepper to taste. If the mixture gets too thick, you can add water 1 Tbsp (15 ml) at a time until your desired consistency is reached.
Leftovers will keep stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, heating in 30-second increments and adding more water if too thick.
Notes
*You can use a thick, creamy dairy-free milk instead of the water and cashews. Choose one that’s plain, unsweetened, and neutral in flavor. We think almond milk or macadamia nut milk would be good options. *If your blender is less powerful, soak your cashews in cold water overnight or in hot water for 15-20 minutes before blending. *Nutrition information is a rough estimate.