Dairy-Free Creamy Vegan Corn with Cashew Sauce
Silky vegan creamed corn built on a cashew-based sauce that mimics dairy richness without any animal products. Sweet corn kernels meld with toasted vegan butter, maple's subtle sweetness, and a flour slurry thickener for comfort-food appeal. Serve as a holiday side dish, alongside chili, or paired with hearty mains like lentil loaf or cauliflower steak. This version streamlines preparation with frozen corn while honoring the creamy texture of traditional creamed corn.
Ingredients
- 1 ⅝ cup water
- ½ cup raw cashewssunflower seeds or tahini0.5:1vegannut-freetree_nuts-free
tahini adds earthiness; may need more water
Full guide → - 4 cup frozen corn
- 2 Tbsp vegan butter
- 1 Tbsp maple syrup
- ¾ tsp sea salt
- ¼ tsp black pepper, ground
- 1 ½ Tbsp all-purpose flourcornstarch0.75:1vegangluten-freegluten-free
thickens faster; no cooking taste
- 2 Tbsp water
Instructions
- 1
Blend water and cashews on high speed until smooth and creamy.
- 2
Add cashew milk, frozen corn, vegan butter, maple syrup, salt, and black pepper to a large skillet. Heat over medium until simmering, stirring occasionally.
- 3
Whisk flour and water together in a small bowl until smooth.
- 4
Once corn mixture bubbles gently, add flour mixture and stir to combine.
- 5
Continue heating over medium, stirring often, until thickened.
- 6
Taste and adjust salt and pepper as needed. Thin with water if too thick.
Tips
Soak cashews in hot water 15 minutes before blending if your blender struggles for extra-smooth cashew milk.
Add flour slurry slowly and whisk constantly to prevent lumps; the mixture thickens quickly.
Reserve 1 Tbsp maple syrup to swirl in at the end for concentrated sweetness without extra liquid.
Good to Know
Refrigerate in airtight container up to 3-4 days. Reheat on stovetop or microwave in 30-second intervals; thin with water as needed.
Prepare cashew milk up to 2 days ahead and refrigerate. Assemble dish same day for best texture.
Serve warm. Pairs with chili, lentil loaf, roasted cauliflower steak, or BBQ baked beans. Works as holiday side or casual weeknight vegetable.
Common Mistakes
Do not skip blending time; underblended cashews yield grainy, unpleasant texture.
Do not add flour slurry all at once; stir slowly to avoid lumps and seizing.
Do not skip stirring during thickening; flour settles and scorches on pan bottom.
Substitutions
tahini adds earthiness; may need more water
Full guide →FAQ
Can I make this without a high-speed blender?
A standard blender works if you soak cashews in hot water 20 minutes first. Blend longer; texture may be slightly less creamy. Alternatively, use cashew butter thinned with water, though flavor differs slightly.
What if my creamed corn is too thick or too thin?
Thin with water 1 Tbsp at a time until desired consistency; thickening happens quickly over heat. If too thin, mix 1 tsp flour with 2 Tbsp water and add over medium heat while stirring.
How long can I keep leftovers and can I freeze them?
Refrigerate 3-4 days in airtight container. Freezing not recommended; corn texture suffers and cashew sauce separates. Reheat gently on stovetop with water to restore creaminess.