Instant Pot Vegan Creamed Corn
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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)
Instructions
  1. In a sauce pan, boil the cashews in 3 cups of water for 15 minutes and drain.
  2. Place the drained nuts and the rest of the cheese sauce ingredients into a high speed blender and blend until smooth.
  3. Prepare the rest of the fresh ingredients.
  4. Turn your Instant Pot to sauté mode. Melt the butter and sauté the diced peppers until they are fragrant. Approx. 3 minutes.
  5. Add the cheese sauce, vegan sour cream, corn and veggie stock to the Instant Pot.
  6. Close the lid and seal the vent. Set it to pressure cook on high for 1 minute.
  7. 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.
  8. Transfer to a platter and garnish with parsley and some chopped fresh jalapeno, if desired.
  9. Serve and Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/instant-pot-vegan-creamed-corn/