Vegan creamed corn can be served as a semi-traditional side dish at your vegetarian Thanksgiving.
- 8 ears fresh corn
- 1 cup unsweetened soy milk
- 1 tsp salt
- tsp sugar
- 2 tsp vegan margarine
- 2 tsp flour
Transfer half of the kernels to a blender or food processor and pulse just until smooth.
Place whole kernels and processed corn into a large sauce pan and add soymilk. Bring to a simmer and heat for 8-10 minutes, then stir in salt and sugar.
In a separate small skillet, melt the vegan margarine then add flour to form a thick roux. Transfer margarine and flour roux to corn mixture and heat just until thickened, about 3-4 minutes.
Makes six generous servings of dairy-free creamed corn. Enjoy!