Vegan Creamed Corn with Vegetables
This Vegan Creamed Corn with Vegetables is a plant based vegan, gluten free dish that is so creamy and so simple to make.
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.