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Easy Vegan Creamed Corn – Minimalist Baker Recipes

Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)! 

This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!

Salt, maple syrup, black pepper, cashews, all-purpose flour, water, corn, and vegan butter

Origin of Creamed Corn

Creamed corn is a staple at many tables in the United States, but it’s especially common in the Midwest and the South. Homemade versions often include milk or cream, but we were surprised to learn that canned versions often don’t contain any milk or cream at all!

It turns out canned versions aren’t alone. Creamed corn originated in Native American cuisine, and the “milky” part came from scraping immature corn kernels from the cob and mixing them with whole pieces of corn.

Our version more closely resembles the richer Midwestern and Southern versions, but we swap out the dairy ingredients and use vegan alternatives.

How to Make Vegan Creamed Corn

This simple, 7-ingredient vegan creamed corn begins with our trusty sidekick for replicating the rich, neutral creaminess of dairy: cashews. When blended with water, they turn into a thick, creamy milk. No straining or soaking needed!

Stirring homemade cashew milk in a blender

Then we add the cashew milk to a skillet with frozen corn (for ease!) along with vegan butter for additional creaminess, maple syrup for sweetness, and salt and pepper for flavor.

Pouring cashew milk over frozen corn, vegan butter, maple syrup, and black pepper

The mixture thickens as it cooks, but we take the creaminess factor even further by adding a (gluten-free) flour and water slurry. A little more cooking and it achieves a super creamy, luxurious texture.

Stirring a pan of vegan creamed corn

We hope you LOVE this creamed corn! It’s:

Creamy
Rich
Slightly sweet
Easy to make
Undetectably vegan
& SO delicious!

It’s a comforting side to pair with chili, take to BBQs, or serve as part of a holiday spread. Pairing ideas? Try it alongside our Vegan Lentil Nut “Meatloaf” or Cashew-Crusted Cauliflower “Steak.”

More Vegan Holiday Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding a serving spoon filled with vegan creamed corn over a pan with more of it

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 (~1/2 cup servings)

Course Side

Cuisine Gluten-Free (optional), Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

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CASHEW MILK*

  • 1 ⅔ cups water
  • 1/2 cup raw cashews*

CREAMED CORN

  • 4 cups frozen corn (fresh kernels cut from the cob would also work)
  • 2 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
  • 1 Tbsp maple syrup
  • 3/4-1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 ½ Tbsp all-purpose flour (or a 1:1 Gluten-Free Flour Blend)
  • 2 Tbsp water

*You can use a thick, creamy dairy-free milk instead of the water and cashews. Choose one that’s plain, unsweetened, and neutral in flavor. We think almond milk or macadamia nut milk would be good options.
*If your blender is less powerful, soak your cashews in cold water overnight or in hot water for 15-20 minutes before blending.
*Nutrition information is a rough estimate.

Serving: 1 serving Calories: 188 Carbohydrates: 25.9 g Protein: 4.5 g Fat: 8.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 316 mg Potassium: 317 mg Fiber: 2.8 g Sugar: 6.2 g Vitamin A: 33 IU Vitamin C: 6.5 mg Calcium: 8.7 mg Iron: 1.3 mg

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