Easy, creamy corn casserole made from scratch with a buttery cracker-crumb topping. No one will guess it’s entirely vegan!
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Vegan Corn Casserole.
1. Info for Creamy Vegan Corn Casserole
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 6
- Calories: 402.91 kcal
2. Ingredients for Creamy Vegan Corn Casserole
- 3 Tbsp. vegan buttery spread (for garlic)
- 2 cloves garlic (minced)
- 1/3 cup flour
- 2 cups plain unsweetened cashew milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 cups frozen corn kernels (thawed and drained)
- 32 buttery crackers (crushed into crumbs, ex: Ritz, 32 crackers = 1 sleeve)
- 3 Tbsp. vegan buttery spread (for topping)
Preheat the oven to 375°F.
Spray a 9-inch square baking dish with nonstick cooking spray. Set aside.
Set a large pot over medium-high heat and add the buttery spread. Once melted, add the garlic. Saute just until fragrant, about 30 seconds.
Sprinkle the flour into the pot and mix until a thick paste forms. Continue whisking until the flour is very lightly golden, 30 seconds to 1 minute. Slowly pour half the cashew milk into the pot, whisking to dissolve the flour. When no lumps remain, pour in the remaining cashew milk while continuing to whisk.
Cook the sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Stir in the salt and black pepper. Add the corn kernels and stir until thoroughly coated in sauce.
Pour the corn mixture into the prepared baking dish.
Place the cracker crumbs in a mixing bowl and pour in the melted buttery spread. Mix with a fork until the crumbs are evenly moistened.
Sprinkle the crumbs in an even layer over the corn mixture.
Bake the casserole on middle rack of oven until the top is golden brown and dish is bubbling at the edges, 35-40 minutes.
Check to see that casserole is done. Remove from oven or add time as needed.
Allow the casserole to rest for 15 minutes before serving.