Vegan Creamed Corn
Kayla
This Vegan Creamed Corn is creamy with a sweet and buttery flavor, and is absolutely delicious. Serve it as a quick and easy Thanksgiving or Christmas side dish, or with almost any weeknight meal.
Prep Time 2 minutes mins
Cook Time 5 minutes mins
Total Time 7 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories 195 kcal
- 15 ounces frozen sweet corn or canned
- 2 tablespoons non-dairy butter
- 3 garlic cloves grated
- 2 tablespoons flour
- 1 cup plant-based milk unsweetened, plain
- ½ teaspoon coarse kosher salt or to taste
- 1 teaspoon onion powder
- 1 tablespoon pure maple syrup or to taste
Melt the butter over medium heat in a medium-sized pot or cast iron skillet. Then add the grated garlic cloves, let it cook for about a minute, and whisk in the flour.
Slowly add in the plant-based milk while continuously whisking, and then turn the heat up to medium-high heat.
Once the cream is thick, add in all remaining ingredients and mix well.
Allow the corn to cook for a few minutes until warm and ready to serve. If the cream is too thick, add a little more milk to thin it out. Add more salt and pure maple syrup to taste if needed.
Enjoy!
- I like to use my homemade cashew milk because its creamy and delicious!
- My favorite vegan butter is Country Crock Plant Butter with Olive oil. It tastes a lot like regular butter.
- For a gluten-free version, use gluten-free all-purpose flour. I like Bob's Red Mill 1:1 Baking Flour.
Calories: 195kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 424mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 4IUVitamin C: 8mgCalcium: 92mgIron: 1mg
Keyword vegan creamed corn