Vegan Creamed Corn
This is a traditional Brazilian dish. And this is a very tasty and special recipe. It is really creamy - and dairy free!
Lactose free, vegan and gluten free.
Serves: 4 persons
Time: about 40 minutes
3/4 cup of cooked corn (corn cob) 1 small onion, chopped 1 pinch of asafoetida (optional) (for gluten free, check the ingredients) 1 pinch of black pepper 1/3 cup raw cashews Salt to taste
Soak the cashew nuts in warm water for about 20 minutes;
Cook the corn cobs for 10 minutes in a pressure cooker counting from the start of its noise;
Put the corn cob in cold water and with a knife remove the corn from the cob;
Drain the cashew water and blend it with enough water to make a homogeneous cream;
Add to the blender 1/2 cup corn (reserving the rest) and water until you have the desired consistency;
In a saucepan, saute onion and when it's soft, add the asafoetida and black pepper;
Put the cream into the pan with the reserved corn;
Turn off after boiling. It's ready!
Use the corn cob because it is much healthier than canned corn. And preferably organic;
The asafoetida has the function of preventing the formation of flatus. Use a small quantity, because it is very strong (size of a grain of been);
The cashew nut is responsible for the creaminess of the recipe. So I do not advise you to replace this nut for another one.
Consume sparingly. Ideal for cold season.
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