Vegan Creamed Corn

5 from 2 votes

Super easy and silky smooth vegan creamed corn. The perfect vegan Thanksgiving side dish to complete your holiday spread!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish, Sides

Cuisine: All, American

Servings:

Calories: 219kcal

400 g corn fresh or frozen
240 ml plant milk + 2 tbsp unflavoured and unsweetened
120 g silken tofu soft, or sub for vegan cream cheese at room temperature
40 g vegan butter melted
1 tablespoon plain white flour aka all purpose flour or sub for gluten free flour
½ tablespoon maple syrup
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon nutritional yeast
Fresh parsley for serving, finely chopped

Place corn and the 240ml plant milk in medium saucepan and bring to a simmer. Allow to cook over low heat for 5-8 minutes.
400 g corn, 240 ml plant milk + 2 tbsp
Meanwhile use a blender to blend the remaining 2 tablespoon plant milk and all remaining ingredients (except for the parsley) together until smooth.
120 g silken tofu, 40 g vegan butter, 1 tablespoon plain white flour, ½ tablespoon maple syrup, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper, 1 tablespoon nutritional yeast
Add to the corn mixture and bring back to a gentle simmer. Cook until thickened and creamy (about 3-5 minutes) and serve with extra black pepper and a sprinkle of fresh, finely chopped parsley.
Fresh parsley