Vegan Creamed Corn
Created by KittenCal on November 23, 2013
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #11310
Ingredients
- 1/2 cup almond beverage (almond milk, unsweetened plain)
- 1/3 cup almond beverage (almond milk, unsweetened plain)
- 1 tablespoon cornstarch
- 2 teaspoons oil (olive oil)
- 3 cups corn kernels, fresh (about 3 ears)
- 1/2 teaspoon salt
How to Make
-
Step 1: Mix 1/3 cup of almond milk with the cornstarch; set aside.
-
Step 2: Preheat a 4-quart heavy-bottomed pan over medium heat. Add in oil. Saute the corn in the oil for about 5 minutes or until tender with flecks of brown showing. Sprinkle with salt.
-
Step 3: Add the remaining 1/2 cup almond milk (not the one with the cornstarch) blend with an immersion blender until about two-thirds of the corn is pureed and there are still some whole or half pieces left ** if you do not have an immersion blender then transfer the mixture to a blender then pulse to desired consistancy, then transfer back to the pot.
-
Step 4: Add in the cornstarch/almond milk mix and stir constantly until thickened (about 5-7 minutes).
-
Step 5: Serve immediately.
Nutritional Facts
- Serving Size: 1 (232 g)
- Calories 731.5
- Total Fat - 64.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 0 mg
- Sodium - 396.1 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 4.6 g
- Sugars - 0 g
- Protein - 5.4 g
- Calcium - 6.9 mg
- Iron - 1.2 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg