Vegan Corn Bake with Creamy Cashew Béchamel Sauce

Vegan Corn Bake with Creamy Cashew Béchamel Sauce

Transforming the classic Corn Bake recipe into a delectable vegan delight is a delightful culinary journey. This plant-based rendition offers a symphony of flavors and textures that will tantalize the taste buds of vegans and non-vegans alike. Let’s embark on this culinary adventure together.


For the Stir-fry Corn Vegetables:

1 tbsp Vegan Butter (or substitute with olive oil) 1 small Onion, finely chopped 1 Carrot, finely diced Handful of Broccoli Florets, chopped into small pieces 1 Tomato, diced 1 small can (330g weight without liquid) of sweet corn Salt & freshly ground black pepper, to taste

For the Creamy Cashew Bechamel Sauce:

2-3 tbsp Vegan Butter 2 tbsp All-purpose Flour (ensure it’s vegan-friendly) 1 cup (250ml) Unsweetened Plant-based Milk (such as almond, soy, or oat milk) Season to taste: Freshly ground black pepper, Salt, Nutmeg

For Toppings: