This year (2017), I vowed to make a complete VEGAN Thanksgiving meal on both this and my sister site, The Veg Life! So for the next few weeks, you’ll be getting a boat load of sides, main dishes, desserts and breads. This Easy Vegan Creamed Corn joins my Vegan Creamed Spinach as the first in the series.
You will never buy that canned stuff again after realizing how incredibly simple this recipe is. There is a huge difference in quality!
So you have two choices here. You can use a super sweet frozen corn or, if it’s in season where you live, fresh is always best!
Regardless, I like to saute it for a few minutes over high heat to really bring out the flavors.
Next, I season with salt, pepper and sugar. Saute until most of the moisture has absorbed.
Meanwhile, you’ll want to prepare a cornstarch slurry which is nothing more than cornstarch and water. Cornstarch incorporates best within room temperature water. Whisk until smooth and add to your corn. Things are about to thicken up pretty quick!
Give it a minute or two to cook off that raw cornstarch taste. Stir constantly.
Now it’s time for the unsweetened almondmilk. You can use the measurement as a guide, but you may need more. Allow this to cook until it thickens.
I always re-season after cooking. Mine required just a bit more salt and of course, pepper. I put pepper on everything 🙂
When you read the ingredients on the back of a can of creamed corn, you’ll find the exact same ingredients used here today. The taste is so close, but fresher because your corn will retain its shape and texture whereas that stuff in the can is kind of mushy. I dare you not to sample before serving. We couldn’t resist. Enjoy!
Did you make this recipe for Easy Vegan Creamed Corn? If so, leave me a comment below and let me know what you thought!
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Easy Vegan Creamed Corn
- 16 oz. Sweet Corn fresh or frozen
- 2-3 tbsp Sugar
- 1 tsp Salt plus more to taste
- 1/4 tsp Pepper plus more to taste
- 1 tbsp Cornstarch
- 1/4 c Water
- 1/2 c Almond Milk plus more as needed to thin
- Saute the corn in a dry pan (no oil) over high heat regardless of whether you are using fresh or frozen. This just brings out the flavors.
- Add the sugar, salt and pepper. The salt will likely draw out moisture, so continue to cook until the liquid is nearly absorbed.
- Whisk together the cornstarch and room temperature water until there are no lumps. Add to the corn, stirring constantly. Allow to cook for 1 minute.
- Add the almond milk and allow to cook until thickened.
- Taste for seasoning, adding salt or pepper as needed.
- If re-heating and it's too thick, simply add more almond milk.
- Garnish with fresh parsley prior to serving.