Step 1

CASHEW MILK: Place water and cashews into a high-speed blender and blend on high until smooth and creamy.

Step 2

CREAMED CORN: To a large rimmed skillet or saucepan, add cashew milk, frozen corn, vegan butter, maple syrup, sea salt, and black pepper. Heat over medium heat until the mixture starts to simmer, about 5-10 minutes, stirring occasionally.

Step 3

Meanwhile, to a small bowl, add the flour and water and stir until incorporated. Once the corn mixture is gently bubbling, add in the flour-water mixture and stir well to combine. Heat the creamed corn over medium heat, stirring often, until it thickens — about 5-8 minutes. Taste and adjust as needed, adding more salt for overall flavor or black pepper to taste. If the mixture gets too thick, you can add water 1 Tbsp (15 ml) at a time until your desired consistency is reached.

Step 4

Serve warm as a holiday side or enjoy alongside a bowl of chili or our Vegan Lentil Nut "Meatloaf", Cashew-Crusted Cauliflower "Steak," or BBQ Baked Beans.

Step 5

Leftovers will keep stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, heating in 30-second increments and adding more water if too thick.