Creamy, dairy-free, and ready in 20 minutes, this recipe for vegan creamed corn makes the perfect addition to your Thanksgiving menu!
In a medium sauce pan over medium heat, melt ¼ cup vegan butter.
Once melted, add 15 oz drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes.
After 2 minutes, whisk in 1 Tablespoon sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 2 Tablespoons flour. Cook for 1-2 minutes.
Next, whisk in 1 cup non-dairy milk.
Bring the mixture to a boil and then cook 8-10 minutes until thickened. Once thickened, remove from heat and serve.