I tested a few versions of this vegan corn casserole, and the final recipe is a keeper. It’s one of my favorite side dishes for Thanksgiving or Christmas, but it’s substantial enough that a double serving can work as a plant-based main course (thanks to an entire block of tofu blended in). Give it a try if you’re looking for vegan recipes for the holidays, like this Thanksgiving tofu, which is another delicious option.
Ingredients and Substitutions
I like to use canned corn kernels when making this casserole, but frozen or fresh work too.
Cornmeal enhances the corn flavor of this casserole and also acts as a thickener. Either medium grind or fine grind works.
Extra firm tofu adds protein and body to this casserole. You can substitute any other type of tofu you prefer, but the texture and protein content will change slightly in that case. I suspect silken tofu would give this dish more of a corn pudding-like consistency.
Unsalted cashews add creaminess to this dish. You can use either roasted or raw. Or if you must use salted cashews, you can reduce the amount of added salt to taste. Just taste the blended wet ingredients before mixing with the cornmeal.
How to Make Vegan Corn Casserole
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the roughly chopped extra firm tofu, cashews, water, nutritional yeast, maple syrup, salt, garlic powder, onion powder, and black pepper to a high-powered blender, then blend until smooth. If your blender is less powerful, soak the cashews in boiling water for 20 minutes, then drain before adding them to the blender.
Add the cornmeal and baking powder to a large mixing bowl, then mix well. Add the corn kernels and blended cashew tofu mixture to the mixing bowl, then mix to combine.
Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
Bake for 45 minutes or until the edges are lightly browned and the center looks set. Let rest for 10 minutes before serving.
Vegan Corn Casserole Recipe
Equipment
- Blender
- 9 x 13-inch baking dish
Ingredients
- 1 block roughly chopped extra firm tofu (about 14 oz/395 g)
- 1/2 cup unsalted cashews (roasted or raw, 65 g)
- 1 1/2 cups water (360 g)
- 1/3 cup nutritional yeast (20 g)
- 1 tablespoon pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup cornmeal (80 g)
- 2 teasooons baking powder
- 3 cups corn kernels (fresh, frozen and thawed then drained, or canned and drained, 465 g)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 block roughly chopped extra firm tofu, 1/2 cup unsalted cashews, 1 1/2 cups water, 1/3 cup nutritional yeast, 1 tablespoon pure maple syrup, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon black pepper to a high-powered blender, then blend until smooth. If your blender is less powerful, soak the cashews in boiling water for 20 minutes, then drain before adding them to the blender.
- Add 1/2 cup cornmeal and 2 teasooons baking powder to a large mixing bowl, then mix well.
- Add 3 cups corn kernels and the blended cashew tofu mixture to the mixing bowl, then mix to combine.
- Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
- Bake for 45 minutes or until the edges are lightly browned and the center looks set.
- Let rest for 10 minutes before serving.
Notes
-
Store covered in the fridge for up to three days. Reheat to your desired temperature in the oven or microwave before serving.
Nutrition Estimates
Another Vegan Casserole Recipe for Thanksgiving or Christmas
This savory vegan gluten-free sweet potato casserole is another delicious option.
