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  • Teresa Laury

Vegan Creamed Corn

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

Difficulty: medium

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


  1. Soak the cashew nuts in warm water for about 20 minutes;

  2. Cook the corn cobs for 10 minutes in a pressure cooker counting from the start of its noise;

  3. Put the corn cob in cold water and with a knife remove the corn from the cob;

  4. Drain the cashew water and blend it with enough water to make a homogeneous cream;

  5. Add to the blender 1/2 cup corn (reserving the rest) and water until you have the desired consistency;

  6. In a saucepan, saute onion and when it's soft, add the asafoetida and black pepper;

  7. Put the cream into the pan with the reserved corn;

  8. Add salt;

  9. Turn off after boiling. It's ready!

Vegan Creamed Corn


  1. Use the corn cob because it is much healthier than canned corn. And preferably organic;

  2. 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);

  3. 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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