If I could eat corn for every meal I would be one happy girl. There is just something about corn that brings me back to my grandparents kitchen and creamed corn was always a favorite. Now, thanks to this quick and easy Instant Pot Vegan Creamed Corn, I absolutely could eat corn every day!
This creamed corn is creamy, dreamy, and dairy free. The cashew “cheese” sauce and tofu sour cream give this creamed corn all the rich flavor I remember but in a much much healthier version. Yum!!!!
One thing that has changed from the original is the addition of some veggies for a nice pop of color- red and green bell pepper, jalapeño, and a garnish of parsley. Not only do the veggies add color but they make this classic even healthier. But don’t worry it still tastes INCREDIBLE!
Oh and did I mention this Instant Pot Vegan Creamed Corn is SUPER EASY?! It can be made in 20 minutes! Our Instant Pot really has changed our weeknight cooking game. Now nothing is off limits even on a Monday night!!!
Don’t think for a second that you can no longer have those classic recipes you grew up eating now that you follow a plant based diet. I would even venture to say that many vegan makeovers are better than the original!
If you love corn as much as I do, you MUST try this Instant Pot Vegan Creamed Corn. And better yet, make sure you save it for a weeknight, because nothing will leave you more satisfied and content that a corn dish on a busy February Monday.
- 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!
