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Export 10 ingredients for grocery delivery
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!
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