Last Updated on March 26, 2023
A Vegan Creamed Corn with Vegetables that can be enjoyed as a side or main dish.
This plant based vegan, gluten free dish is so creamy, simple to make and a comfort food in our home.
In this recipe, I used raw cashews in place of dairy to give this dish a creamy consistency.
I also added a sriracha sauce to give this dish just little heat, it adds so much more to the over all flavor.
We served this as a chowder in our home, but it will make a perfect side dish for any meal and can be enjoyed anytime of year.
This dish is so easy to make, just throw everything in a slower cooker, leave it to cook for over an hour and it’s ready!
How to serve this creamed corn?
We have served this dish as a chowder with crumbled saltines.
Add this dish on top of buttered toast.
Smother a burrito with this creamed corn.
Try it on top of pasta.
Pour over a baked potato.
Or serve along side any main dish.
Ingredients needed for this dish
- Corn – Fresh or frozen corn can be used in this dish.
- Cashews – A raw cashew is used instead of a cream cheese. The cashews have a mild flavor and a creamy texture that resembles cream cheese.
- Onion – I used a leek and also onion powder for this dish. Any variety of fresh onion will work here.
- Peppers – Sweet red bell peppers are used in this recipe. If you would like the dish to be a bit hot, switch out one of the bell peppers for your favorite hot pepper.
- Broth – Vegetable broth adds more flavor to the dish.
- Lemon Juice – I added lemon juice to this recipe to help thicken the sauce and adds to the flavor, giving the sauce a little something extra.
- Oil – The oil of my choice is avocado. The oil adds to the creamy texture of the dish.
- Cornstarch – The cornstarch thickens the sauce in the dish.
- Spinach – Fresh spinach adds color, texture and flavor to the dish.
- Plant Based Milk – The plant based milk I added to this dish is an unsweetened plain almond milk. The milk adds to the creamy texture of the dish.
- Sriracha Sauce – This sauce gives the dish a moderate spice with a tangy yet sweet flavor.
- Garlic – Minced garlic was used in this dish. Fresh or powdered garlic would work just as well.
- Salt and Pepper to taste.
How to make this Vegan Creamed Corn with Vegetables
In a small mixing bowl, add the cashews and warm water, soak for about 4 hours.
Clean and chop the peppers and onion, add to a large slow cooker.
If using frozen corn, cook the corn before adding to the slow cooker.
After the cashews have soaked, drain, rinse and add to a high speed blender.
Add to the cashews, onion powder, garlic, oil and lemon juice.
In a measuring cup add broth, cornstarch and mix until there are no lumps, pour into the blender.
Blend everything until smooth, then pour into the slow cooker.
Next add the plant based milk, water, salt and pepper.
Cook everything at a high heat for up to 1 1/2 hours, stir occasionally.
Clean the spinach and set aside to drain.
Add the sriracha sauce, spinach and stir in until well combined.
Cook until the spinach is warm (about 5 minutes) and serve hot.
Vegan Creamed Corn with Vegetables
Equipment
- 1 High Speed Blender
- 1 Slow cooker
Ingredients
- 1 Cup Raw Cashews
- 1 tsp Onion Powder
- 1/2 Cup Vegetable Broth
- 2 tsp Cornstarch
- 1 Tbsp Oil I used avocado oil.
- 4 Cups Corn Kernels Fresh or frozen.
- 2 Medium Red Bell Peppers You can switch out one for a different pepper.
- 1 Onion Any onion of your choice. I used 1 leek for my dish.
- 1 tsp Garlic Minced.
- 1 tsp Lemon Juice
- 1 Cup Plant Based Milk I used a unsweetened Plain Almond Milk.
- 3/4 Cup Water
- 1 tsp Sriracha Sauce
- 5 oz Fresh Spinach
Instructions
- In a small mixing bowl, add the cashews and warm water, soak for about 4 hours.
- Clean and chop the peppers and onion, add to a large slow cooker.
- If using frozen corn cook the corn, before adding to the slow cooker.
- After the cashews have soaked, drain, rinse and add to a high speed blender.
- Add to the cashews, onion powder, garlic, oil and lemon juice.
- In a measuring cup add broth, cornstarch and mix until there are no lumps, pour into the blender.
- Blend everything until smooth, then pour into the slow cooker.
- Next add the plant based milk, water, salt and pepper.
- Cook everything at a high heat for up to 1 1/2 hours, stir occasionally.
- Clean the spinach and set aside to drain.
- Add the sriracha sauce, spinach and stir in until well combined.
- Cook until the spinach is warm (about 5 minutes) and serve hot.
