Instant Pot Vegan Creamed Corn
Author: Meatless Makeovers
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4 servings
- Cheese Sauce:
- 1 Cup Raw Cashews (Soaked Or Boiled)
- 3 tbsp Nutritional Yeast
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
- 1 Cup Veggie Stock
- Other Ingredients:
- ½ Red Bell Pepper (Diced)
- ½ Green Bell Pepper (Diced)
- 1 Jalapeño (Diced)
- 3 Cups Corn
- 1 Cup Vegan Sour Cream
- 4 tbsp Vegan Butter
- 2 Cups Veggie Stock
- 1 Bunch Fresh Parsley Leaves (Chopped)
- In a sauce pan, boil the cashews in 3 cups of water for 15 minutes and drain.
- Place the drained nuts and the rest of the cheese sauce ingredients into a high speed blender and blend until smooth.
- Prepare the rest of the fresh ingredients.
- Turn your Instant Pot to sauté mode. Melt the butter and sauté the diced peppers until they are fragrant. Approx. 3 minutes.
- Add the cheese sauce, vegan sour cream, corn and veggie stock to the Instant Pot.
- Close the lid and seal the vent. Set it to pressure cook on high for 1 minute.
- Once the Instant Pot has finished, allow it to naturally depressurize for 10 minutes and then open the vent to allow it to finish releasing the steam.
- Transfer to a platter and garnish with parsley and some chopped fresh jalapeno, if desired.
- Serve and Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/instant-pot-vegan-creamed-corn/
3.5.3226