This dairy free creamy corn casserole is also a gluten free and vegan dish that will serve a crowd!
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:8-12 servings 1x
Dairy Free Sour Cream
3/4 cup raw cashews
1/2 cup coconut cream (full fat coconut milk)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon salt
Condensed Creamy of Celery
1 cup diced celery
1 tablespoon olive oil
1 cup + 2 tablespoons almond milk (unflavored, unsweetened)
1 tablespoon arrowroot powder (can sub for tapioca flour)
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon garlic powder
3 cans sweet corn, drained
1/2 cup yellow onion, finely diced
1/2 cup thinly sliced celery
1/2 cup chopped bell pepper of choice
1/3 cup + 2 tablespoons nutritional yeast
2 teaspoons salt
1 tablespoon lemon juice
Preheat oven to 350 degrees
Make the dairy free sour cream by soaking raw cashews for at least 2 hours in water. Drain the water then combine all ingredients in a small blender or food processor and blend until creamy. Set aside
Next, make the condensed cream of celery by adding 1 cup celery plus olive oil to a medium pan over medium-high heat. Sauté for roughly 8 minutes until celery is soft and fragrant (turn down heat if celery starts to char). Add the almond milk and let simmer another 5 minutes.
Combine the arrowroot powder and water, mixing well before adding it to the pan. Remove immediately from heat and whisk well until mixture thickens. Then add the salt and garlic powder. Set aside.
In a large bowl, combine the corn, onion, celery, pepper, nutritional yeast, salt, and lemon juice. Add in the dairy free sour cream and condensed cream of celery, then mix well to combine.
Transfer to a 9×13 baking dish
Bake for 25 minutes until hot and bubbly
*Option: add crushed butter crackers to the top of desired once baking is finished OR shredded dairy-free cheese to top.