This Cream Corn Casserole is the ultimate satisfying comfort food. Super easy to make, creamy, texture perfect, beats any jiffy corn casserole in no time. Always delicious for family dinner ideas. A keeper for everyone, no one would ever guess it is vegan, made without any cream and a 15 minute meal that even pickiest kids will devour.
Friends, we’re so deep into summer here. It is warm weather with hot temperatures, which is the perfect time for corn recipes, isn’t it?
I mean come on and enjoy a big plate of this Mexican Street Corn Potato Salad.
If you’re looking for more easy 20 minute meals, look no further. Go ahead and simple type “corn” in the search bar and keep all the easy meals coming.
By now I hope you’re all on board with me for this Cream Corn Casserole.
It is comforting, satisfying, super easy, creamy, filling.
Also a great picnic food, to bring to get togethers, potlucks and it is a must make for outdoor eating – so good.
What you need for this corn casserole recipe:
- vegan cream cheese
- almond milk
- smoked tofu
You only need 5 simple ingredients, not counting salt and pepper.
Optionally you can add:
- minced garlic
- garlic powder
- bell pepper
How to make corn casserole
First heat a bit of oil in a casserole. Add dairy free butter, or simply use vegetable broth. Then add onions, corn, smoked tofu, optional garlic, and bell pepper. Fry for around 3 minutes.
Next, give the vegan cream cheese, almond milk, and optional garlic powder to the casserole. Finally season with salt and pepper.
Cook for 8 minutes more, serve on plates or in bowls.
This easy corn casserole recipe makes such an amazing comfort food that the whole family will love. It is amazing for meal prep, make ahead, even for healthy freezer meals and so much more.
Baked creamed corn casserole: After cooking you can bake this corn casserole from scratch for 10 minutes at 410°F.
Cheesy corn casserole: recently I tried something different and added a bit vegan cheddar to the casserole. The result was so delicious and I definitely coming back for more.
Mexican corn casserole: add some jalapeños, cumin, smoked paprika and you have a lot of more flavor and taste, yum.
Crockpot corn casserole: Add all the ingredients to your crockpot and set the time when it should be all finished. So you have dinner ready whenever you need.
Instant Pot corn casserole: Use the sauté function of your instant pot, add onions, smoked tofu, optional garlic, bell pepper, almond milk, optional garlic powder season with salt and pepper. Set to high pressure for around 4 minutes. Do finally a quick release.
Last but not least add vegan cream cheese, again use the sauté function for around 2 minutes until you reached the preferred consistence.
Love seeing all your remakes.
- 2 15 oz cans corn, drained
- 1 cup onions, chopped
- 14 oz vegan cream cheese
- 8 oz smoked tofu, chopped
- 1/2 cup almond milk
- salt, pepper to taste
Optional add ons:
- 4 cloves garlic, minced
- 2 tsp garlic powder
- 1 cup bell pepper, minced
- First heat a bit of oil in a casserole. Add dairy free butter, or simply use vegetable broth. Then add onions, corn, smoked tofu, optional garlic, and bell pepper. Fry for around 3 minutes.
- Next, give the vegan cream cheese, almond milk, and optional garlic powder to the casserole. Finally season with salt and pepper.
- Cook for 8 minutes more, serve on plates or in bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 380Total Fat: 20.6gSaturated Fat: 10.3gTrans Fat: 0gUnsaturated Fat: 8.5gCholesterol: 0mgSodium: 337mgCarbohydrates: 34.3gFiber: 4.1gSugar: 15gProtein: 17g