Vegan Creamed Corn

Step 1

Start by melting the dairy-free butter in a large saucepan and place the sliced shallots inside. Sprinkle with the smoked sea salt and cook for 4-5 minutes or until softened, and add the crushed garlic.

Step 2

Stir in the sweetcorn and season with a pinch of nutmeg, dried chives, and sweet paprika powder. Toss to coat evenly, then pour in the dairy-free cream and bring to a simmer for 10 minutes.

Step 3

Slowly add the block of vegan cheese either in small pieces or ideally shred it to allow it to evenly melt. Stir with a spatula until the vegan cheese has melted and incorporated with the sauce. If your mix is too thick, add a little bit of plant milk.

Step 4

Heat the creamed corn all the way through, in season with salt and pepper to taste.

Step 5

At this point, you can serve your creamed corn right away, or - as I like to do it - transfer it to an oven dish, sprinkle with the breadcrumbs and bake in the oven for 10 minutes at 200°C for an extra crunch on top!