Easy Vegan Creamed Corn

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Wooden spoon resting in a pan of vegan creamed corn

Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)! 

This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!

Salt, maple syrup, black pepper, cashews, all-purpose flour, water, corn, and vegan butter

Origin of Creamed Corn

Creamed corn is a staple at many tables in the United States, but it’s especially common in the Midwest and the South. Homemade versions often include milk or cream, but we were surprised to learn that canned versions often don’t contain any milk or cream at all!

It turns out canned versions aren’t alone. Creamed corn originated in Native American cuisine, and the “milky” part came from scraping immature corn kernels from the cob and mixing them with whole pieces of corn.

Our version more closely resembles the richer Midwestern and Southern versions, but we swap out the dairy ingredients and use vegan alternatives.

How to Make Vegan Creamed Corn

This simple, 7-ingredient vegan creamed corn begins with our trusty sidekick for replicating the rich, neutral creaminess of dairy: cashews. When blended with water, they turn into a thick, creamy milk. No straining or soaking needed!

Stirring homemade cashew milk in a blender

Then we add the cashew milk to a skillet with frozen corn (for ease!) along with vegan butter for additional creaminess, maple syrup for sweetness, and salt and pepper for flavor.

Pouring cashew milk over frozen corn, vegan butter, maple syrup, and black pepper

The mixture thickens as it cooks, but we take the creaminess factor even further by adding a (gluten-free) flour and water slurry. A little more cooking and it achieves a super creamy, luxurious texture.

Stirring a pan of vegan creamed corn

We hope you LOVE this creamed corn! It’s:

Slightly sweet
Easy to make
Undetectably vegan
& SO delicious!

It’s a comforting side to pair with chili, take to BBQs, or serve as part of a holiday spread. Pairing ideas? Try it alongside our Vegan Lentil Nut “Meatloaf” or Cashew-Crusted Cauliflower “Steak.”

More Vegan Holiday Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding a serving spoon filled with vegan creamed corn over a pan with more of it

Easy Vegan Creamed Corn

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.
Author Minimalist Baker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (~1/2 cup servings)
Course Side
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 ⅔ cups water
  • 1/2 cup raw cashews*


  • 4 cups frozen corn (fresh kernels cut from the cob would also work)
  • 2 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
  • 1 Tbsp maple syrup
  • 3/4-1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 ½ Tbsp all-purpose flour (or a 1:1 Gluten-Free Flour Blend)
  • 2 Tbsp water


  • 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.
  • Serve warm as a holiday side or enjoy alongside a bowl of chili or our Vegan Lentil Nut "Meatloaf", Cashew-Crusted Cauliflower "Steak," or BBQ Baked Beans.
  • 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.


*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.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 188 Carbohydrates: 25.9 g Protein: 4.5 g Fat: 8.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 316 mg Potassium: 317 mg Fiber: 2.8 g Sugar: 6.2 g Vitamin A: 33 IU Vitamin C: 6.5 mg Calcium: 8.7 mg Iron: 1.3 mg

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My Rating:

  1. Lori says

    Super!! Thanks so much. I use Nutpods for all of the recipes with cashew cream or coconut milk or cream.. it works wonders!! I love all of your creations and appreciate your content with no refined sugar! <3

  2. Lynn says

    Hello, looks soooooo delish!

    Would this be an acceptable substitute for canned creamed corn (which is usually an ingredient in spoonbread and corn cakes)? I never use canned creamed corn because I can’t ever find it organic… but this I could make organic.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynn, we haven’t made either of those dishes, but we do think it could work! Maybe cook a little longer so it’s extra thick? Let us know if you do some experimenting!

  3. Lori says

    I would love to know how much liquid you end up with for the cashew cream if I am to sub it with vegan creamer? I can’t wait to make this for my corn casserole!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We hope you love it, Lori! A little more than 2 cups. Creamer might be a little thick for this recipe, so you might want to dilute it with water. Otherwise, it should work as long as the creamer is not sweetened/flavored.