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–+ servings

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
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Holding a spoon of vegan creamed corn over a pan
5 from 2 votes
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

Ingredients

CASHEW MILK*

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

CREAMED CORN

  • 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
US Customary - Metric

Instructions

  • 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.

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.

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