Description
A filling and delicious vegan creamed corn casserole that will have you reminiscing about your childhood while you go back for seconds!
Ingredients
Scale
- 32 oz Fresh, Frozen, or Canned Corn
- 8 oz Corn Bread Mix
- 1/2 Green Bell Pepper (Minced)
- 1/2 Red Bell Pepper (Minced)
- 1 Small Jalapeño (Minced)
- 1 Cup Vegan Yogurt
- 8oz Vegan Butter (Melted)
Flax Eggs:
- 3 Tbsp Flax Meal
- 9 Tbsp Water
Cashew Cream:
- 1 Cup Cashews (Soaked)
- 3 Tbsp Nutritional Yeast
- 1 Cup Coconut Milk
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes
Instructions
- Place the cashews in a bowl and cover with cool water. Let soak overnight or boil for 10 minutes.
- Preheat the oven 350°F. Wash and chop all vegetables.
- In a small bowl, combine the flax meal and 9 Tbsp. warm water and set aside.
- In a food processor or high-speed blender, combine all the ingredients for the cashew cream and blend until smooth.
- Coat a 9×12 inch baking dish with a thin layer of olive oil and then place the corn, minced vegetables, yogurt, butter, flax eggs, cream, and corn bread mix. Stir to combine.
- Bake uncovered for 1 hour.
- Serve warm and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Corn, Creamed, Vegan, Side, Comfort food