Vegan Corn Casserole Recipe

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This creamy vegan corn casserole is a delicious side dish for Thanksgiving or Christmas. Or enjoy a double serving for a plant-based main course.

Prep Time12

Cook Time45

Resting Time10

Total Time1 7

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 166kcal

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)

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.

Store covered in the fridge for up to three days. Reheat to your desired temperature in the oven or microwave before serving.