Instructions

1. Preheat oven to 350 degrees
2. 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
3. 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.
4. 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.
5. 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.
6. Transfer to a 9×13 baking dish
7. Bake for 25 minutes until hot and bubbly
8. *Option: add crushed butter crackers to the top of desired once baking is finished OR shredded dairy-free cheese to top.