Easy Vegan Creamed Corn

MB was divided into creamed corn before this recipe. Things have changed. It was unanimously agreed that this version of creamed sweet corn should be served at all holiday meals (and beyond).

This version is rich, creamy, and lightly sweetened. It’s undetectable as vegan. This is a simple, comforting dish that only requires seven ingredients. We’ll show you exactly how to make it!

The origin of creamed corn

In the United States, creamed corn is common on many tables. It’s particularly popular in the Midwest and South. We were surprised to find that the canned version often does not contain milk or cream.

There are other versions of canned corn. Native American cuisine is where creamed corn was born. The “milky” component came from scraping the immature kernels off the cob and then mixing it with the whole piece of corn.

We use vegan substitutes for the dairy in our version, which is more similar to the richer Midwestern or Southern versions.

How to make vegan creamed corn

Cashews are our go-to ingredient for a simple vegan creamed corn recipe that only has seven components. They become thick and creamy milk when blended with water. No soaking or straining is required!

We then add the cashew milk to a skillet along with frozen corn. We add vegan butter to make it creamier, maple syrup to sweeten it, and salt and black pepper for flavor.

It thickens while cooking, but to increase the creaminess, we add flour and a slurry of water. With a little more cooking, it becomes a super luxurious, creamy texture.



  • Water: 1 and a half cups
  • 1/2 cup raw cashews


  • 4 cups of frozen corn (fresh kernels from the cob can also be used)
  • Use olive oil or Miyoko’s as a substitute for 2 Tbsp of vegan butter
  • Maple syrup, 1 Tbsp
  • 3/4-1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 1/2 tbsp of all-purpose (or a Blend:1 gluten-free flour)
  • Water 2 Tbsp


  • CASHEW MILK: Pour water and cashews into a high-speed blender and blend until smooth and creamy.
  • CREAMED CORN – In a large skillet or saucepan with a rim, add the cashew butter, frozen corn, maple syrup, and sea salt. Heat the mixture over medium heat for 5-10 minutes while stirring.
  • In a small bowl, combine the flour with water. Stir until combined. Add the flour-water mix once the corn mixture has begun to bubble. Stir well. Stirring often, heat the creamedcorn over medium-high heat until it thickens, about 5 to 8 minutes. Add more black pepper or salt to taste if you want a stronger flavor. Add water if the mixture becomes too thick. You can do this by adding 1 Tbsp (15ml) of water at a time until you reach your desired consistency.
  • Serve as a side dish for a holiday or alongside Chili, Vegan Lentil-Nut “Meatloaf,” Cashew Crusted Cauliflower Steak, and Barbecue Baked Beans.
  • In the fridge, leftovers can be stored for 3-4 days in an airtight container. Reheat in the microwave or on the stovetop, adding water to thin if necessary.

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