Delicious, rich, and creamy Homemade Vegan Creamed Corn recipe. Plant-based, vegan, low-fat, and ready in as little as 20 minutes.
Fall is fast approaching and I’m super excited. Why? Well, there’s a couple reasons. One, I just love Fall. And, two: HOMEMADE VEGAN CREAMED CORN! Man, do I love creamed corn! No, you don’t understand. I..LOVE…CREAMED…CORN! We clear?
Now, let’s get it on!
Cream style corn is a classic here in the south. But, it’s also one of the reasons this part of the country is obese and has diabetes. Classic creamed corn is usually loaded with butter, heavy cream, and tons of sugar. So, it’s basically a heart attack waiting to happen.
But, I’m not gonna lie to you. It’s one of the things I missed most after switching to a whole foods, plant-based diet. And, I really couldn’t find a vegan recipe that was any better. Most were still high in fat, made with processed sugar and loaded with crap.
But, I knew there had to be a better way. So, after a little trial and error I present to you: Homemade Vegan Creamed Corn. It’s completely dairy-free, extremely low in fat, thick, rich and absolutely delicious.
How Do You Make Homemade Vegan Creamed Corn?
How’d I do it? It’s actually pretty simple.
First, you want to make sure you use sweet corn. Yes, there is actually sweet corn. So, be sure and read the package.
I wanted to keep it low in fat so in place of heavy cream or coconut milk I used unsweetened almond milk. But, I had to figure out how to make it thick and “creamy.” So, to achieve that I added 2 Tbsp. of ground flax seed. Then, part way through the cooking I use a blender to puree half the recipe. And, I simply pour the puree back into the pan and voila – Homemade Vegan Creamed Corn.
There’s also a couple other ingredients you don’t normally find in a creamed corn recipe. GARLIC AND ONIONS! I know it sounds strange, but it works so well. They come together and add just enough savoriness without getting in the way of the sweetness. Trust me on this.
Oh, and to make it sweet? No, I didn’t go crazy using processed sugar like most recipes. I decided to use a little maple syrup so you can adjust it as you go. Remember, you’re using sweet corn so no need to go crazy. HINT: Always start with less syrup and build.
And, there you have it! Homemade Vegan Creamed Corn.
Homemade Vegan Creamed Corn
Despite the fact this recipe uses no butter or heavy cream at all, I promise you won’t miss it. This Homemade Vegan Creamed Corn is sure to satisfy the most die-hard southerner and you. Because it’s…
- Sweet
- A little savory
- Thick
- Rich
- Creamy
- A perfect Fall recipe
- Low-fat
- Super simple to make
- & freaking delicious!
This recipe goes perfectly with my Creamy Homemade Vegan Mashed Potatoes & Easy Vegan Brown Gravy and creates a delicious holiday feast.
Did you make this recipe? Let me know! Be sure and leave a comment below with a STAR rating. And, share a picture by tagging me on Instagram and use the hashtag #shaneandsimple. I want to see your work. Enjoy!
Homemade Vegan Creamed Corn
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
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Pin RecipeDescription
Rich and creamy Homemade Vegan Creamed Corn recipe. Plant-based, vegan, low-fat, and ready in as little 20 minutes.
Ingredients
- 2 lbs. frozen sweet corn (32-oz. bag or 2 16-oz. bags)
- 1 1/2 cups unsweetened almond milk or plant-milk of choice
- 1/2 medium-sized onion (chopped)
- 3 Tbsp. maple syrup
- 2 tbsp. ground flax seed
- 1 tbsp. minced garlic
- salt (adjust to taste)
- black pepper (adjust to taste)
Instructions
- Preheat a nonstick skillet over medium high heat and sautee onions and garlic until the onions are soft. Add a couple tablespoons of water to pan in order to prevent sticking if needed.
- Reduce heat to medium, add corn, and cook for 8-10 minutes. You want to make sure the corn is completely thawed and hot.
- Add the almond milk, flax, remaining seasonings and stir gently to combine. Let cook for 5-6 minutes after stirring.
- Depending on how thick you want it, transfer 1/3 to 1/2 of the corn mixture in the skillet to your food processor or blender and blend until fairly smooth. Pour this mixture back into the skillet with the whole corn kernels and heat for a few minutes.
- Remove from heat and serve.
- Category: Side
- Cuisine: American
This recipe was shared at the Weekend Potluck!
Hi. This recipe looks awesome but I am allergic to flax. What do you think may work as a substitution?
Karen, you could use ground up chia seeds. Or, just try leaving out altogether without replacing. It should be just as delicious:) Peace & feast.
★★★★★
Holymoly! Just made this today and it rocks!
I hadn’t realized how much I was missing creamed corn until I saw this and glad I am that I did!
It’s definitely on my regular rotation now.
Thank you!
Wow! Thanks so much, Berton. So glad you enjoyed it. Peace.
★★★★★
Maybe I’m just tired but I’m not seeing in the recipe instructions when to add the flax. Please help
No worries, Suzy. It is kinda hidden. I updated to make it more visible. It’s in step 3.
“Add the almond milk, flax, remaining seasonings and stir gently to combine. Let cook for 5-6 minutes after stirring.”
Hope this helps and you enjoy it!
★★★★★
I have been pinning your recipes and am definitely going to try them all…I like that you have many “comfort” foods that I have been used to all my life that are healthy and better for all of us to eat.
Thank you, Grace!
★★★★★
Hi, I can’t wait to make this. My Hubbie has significant dairy and gluten sensitivities. Quick question though, can I make this in bulk and then freeze it? Will it freeze well? Thanks.
Hi, Veronica! I hope you make it and enjoy it. I have never frozen, but with the ingredients I see no reason why it wouldn’t freeze well. I say go for it!
Hi! Can I make this recipe ahead of time and reheat it? I’d like to serve it on Thanksgiving.
Thanks in advance!!
Absolutely! This freezes well.
Thank you for your recipe! They are in the oven right now and my house smells amazing!! I also cannot wait to try it with pumpernickel bread. These are so good. Thank you! for the great information keep it up.
I assume the flax is for binding, would ground chia work too you think?
Yes, would work fine. You could also leave it out all together.
What can substitute for maple syrup? Also, could this recipe be used for creamed peas as well?
You could use agave, date paste, or coconut sugar works well. I’ve never made creamed peas and. It really sure how the peas would hold up after blending. But, I say try it:)
Just wondering about cooking in cast iron . I have gotten rid of all my cast iron skillets because I read that it is not safe to cook in
I’ve heard good and bad. I don’t use cast iron much…it’s mainly for pictures because it looks cool:)
Hi, how much fresh corn do you think I could use for this recipe and what you would estimate for the time difference?
Jasmine, it should be equal amounts of corn and cooking time. Let me know if you have any issues. Thanks so much!!!
★★★★★
Shane,
If I want to go a little crazy with creamy, will coconut milk taste too different? This looks amazing and I can’t wait to make it.
★★★★★
GO…CRAZY! I originally used coconut milk but revamped the recipe to keep it lower in fat. Go for it!!!
Would everything be the same if I wanted to cut the recipe to 1/2?? There’s only 2 of us. Thanks
Yes, you should be able to just cut it in half. But, this soup freezes very well. So, you could still make the regular amount and freeze the rest. Hint, hint 😉 Blessings.
This looks delicious! If I were to use coconut milk, or at least part coconut milk, would the savory add ins mask the taste, or is it still noticeable?
I’ve found it’s a good balance.
I used coconut milk and it was absolutely delicious! Thanks for the recipe!
★★★★★
AWESOME! Thanks for letting me know. Blessings.
I’m a little late to the review but I made this twice now. Once for Thanksgiving and again on Christmas! It was hit! Everyone loved it. Will be making it every year for the holidays!
★★★★★
It’s never too late, Michelle:) Thanks so much! Blessings.