Earlier than this recipe, the MB workforce was divided when it got here to creamed corn. However issues have modified. After making this model, it was unanimously determined that creamed corn deserves a spot at each vacation meal (and past)!
This wealthy, creamy, evenly sweetened model is completely seasoned and undetectably vegan. It’s a simple, comforting aspect with simply 7 elements and 25 minutes required. Allow us to present you the way it’s executed!
Origin of Creamed Corn
Creamed corn is a staple at many tables in america, but it surely’s particularly widespread within the Midwest and the South. Home made variations typically embody milk or cream, however we had been shocked to study that canned variations typically don’t comprise any milk or cream in any respect!
It seems canned variations aren’t alone. Creamed corn originated in Native American delicacies, and the “milky” half got here from scraping immature corn kernels from the cob and mixing them with complete items of corn.
Our model extra carefully resembles the richer Midwestern and Southern variations, however we swap out the dairy elements and use vegan alternate options.
The best way to Make Vegan Creamed Corn
This straightforward, 7-ingredient vegan creamed corn begins with our trusty sidekick for replicating the wealthy, impartial creaminess of dairy: cashews. When blended with water, they flip right into a thick, creamy milk. No straining or soaking wanted!
Then we add the cashew milk to a skillet with frozen corn (for ease!) together with vegan butter for extra creaminess, maple syrup for sweetness, and salt and pepper for taste.
The combination thickens because it cooks, however we take the creaminess issue even additional by including a (gluten-free) flour and water slurry. Just a little extra cooking and it achieves an excellent creamy, luxurious texture.
We hope you LOVE this creamed corn! It’s:
Simple to make
& SO scrumptious!
It’s a comforting aspect to pair with chili, take to BBQs, or function a part of a vacation unfold. Pairing concepts? Strive it alongside our Vegan Lentil Nut “Meatloaf” or Cashew-Crusted Cauliflower “Steak.”
Extra Vegan Vacation Sides
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Servings 6 (~1/2 cup servings)
Forestall your display from going darkish
- 1 ⅔ cups water
- 1/2 cup uncooked cashews*
CASHEW MILK: Place water and cashews right into a high-speed blender and mix on excessive till clean and creamy.
CREAMED CORN: To a big rimmed skillet or saucepan, add cashew milk, frozen corn, vegan butter, maple syrup, sea salt, and black pepper. Warmth over medium warmth till the combination begins to simmer, about 5-10 minutes, stirring sometimes.
In the meantime, to a small bowl, add the flour and water and stir till integrated. As soon as the corn combination is gently effervescent, add within the flour-water combination and stir nicely to mix. Warmth the creamed corn over medium warmth, stirring typically, till it thickens — about 5-8 minutes. Style and modify as wanted, including extra salt for total taste or black pepper to style. If the combination will get too thick, you’ll be able to add water 1 Tbsp (15 ml) at a time till your required consistency is reached.
Leftovers will maintain saved in an hermetic container within the fridge for as much as 3-4 days. Reheat on the stovetop or within the microwave, heating in 30-second increments and including extra water if too thick.
*You should use a thick, creamy dairy-free milk as a substitute of the water and cashews. Select one which’s plain, unsweetened, and impartial in taste. We predict almond milk or macadamia nut milk can be good choices.
*In case your blender is much less highly effective, soak your cashews in chilly water in a single day or in sizzling water for 15-20 minutes earlier than mixing.
*Diet info is a tough estimate.
Serving: 1 serving Energy: 188 Carbohydrates: 25.9 g Protein: 4.5 g Fats: 8.7 g Saturated Fats: 3.5 g Polyunsaturated Fats: 1.2 g Monounsaturated Fats: 2.8 g Trans Fats: 0 g Ldl 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