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 deserved a place in the each holiday meals (and beyond)!
This rich, creamy, slightly sweet version is perfectly seasoned and undetectably vegan. It’s an easy and comforting side with just 7 ingredients And 25 minutes required. Let us show you how it’s done!
Origin of Creamed Corn
Creamed corn is a staple on many tables in the United States, but it is especially common in the Midwest and South. Homemade versions often include milk or cream, but we were surprised to learn that canned versions often contain no milk or cream at all!
Turns out canned versions aren’t the only ones. Creamed corn originating in Native American cuisine, and the “milky” part came from scraping immature corn kernels from the cob and mixing them with whole corn pieces.
Our version is more like the richer versions from the Midwest and South, but we swap out the dairy ingredients and use vegan alternatives.
How to Make Vegan Creamed Corn
This simple 7-ingredient vegan creamed corn starts with our trusty sidekick to replicate the rich and neutral creaminess dairy products: cashew nuts. When mixed with water, they turn into a thick, creamy milk. No need to strain or soak!
Then we add the cashew milk to a pan with frozen corn (for convenience!) with vegan butter for extra creaminess, maple syrup for sweetness and salt and pepper for flavor.
The mixture thickens as it cooks, but we push the creaminess factor even further by adding a flour (gluten free) and water mud. A little more cooking and you get a great creamy and luxurious texture.
We hope you LOVE this Creamed Corn! It is:
Easy to do
& So delicious!
It’s a comforting side to associate Chili, to take to a barbecue or to serve as part of a holiday spread. Any association ideas? Try it alongside our Vegan Lentil-Nut “Meatloaf” Or Cauliflower “steak” with a cashew nut crust.
More Vegan Sides for the Holidays
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalist baker on Instagram. Well done friends!
Servings 6 (~1/2 cup servings)
Stop your screen from going dark
- 1 ⅔ cups water
- 1/2 cup raw cashews*
- 4 cups But frozen (fresh kernels cut from the cob would also work)
- 2 tablespoon vegan butter (we like at Miyoko // or olive oil under)
- 1 tablespoon Maple syrup
- 3/4-1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 ½ tablespoon all purpose flour (or one 1:1 Gluten Free Flour Blend)
- 2 tablespoon water
CASHEW MILK: Put the water and cashew nuts in a high speed mixer and blend on high until smooth and creamy.
CREAMED CORN: In a large skillet or rimmed saucepan, add the cashew milk, frozen corn, vegan butter, maple syrup, sea salt and black pepper. Heat over medium heat until the mixture begins to simmer, about 5 to 10 minutes, stirring occasionally.
Meanwhile, in a small bowl, add the flour and water and stir until incorporated. Once the corn mixture is gently bubbling, add the flour-water mixture and mix well. Heat the creamed corn over medium heat, stirring often, until it thickens – about 5 to 8 minutes. Taste and adjust if necessary, adding more salt for overall flavor or black pepper to taste. If the mixture becomes too thick, you can add water 1 tablespoon (15 ml) at a time until you reach the desired consistency.
Leftovers can be 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 in place of the water and cashews. Choose one that is 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 to 20 minutes before blending.
*Nutritional information is a rough estimate.
Portion: 1 portion Calories: 188 Carbohydrates: 25.9 g Protein: 4.5 g Fat: 8.7 g Saturated fat: 3.5 g Polyunsaturated fats: 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 UI Vitamin C: 6.5 mg Calcium: 8.7 mg Iron: 1.3 mg