Step 1 of 11
Creamy Vegan Corn Casserole
Preheat the oven to 375°F.
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Step 2 of 11
Creamy Vegan Corn Casserole
Spray a 9-inch square baking dish with nonstick cooking spray. Set aside.
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Step 3 of 11
Creamy Vegan Corn Casserole
Set a large pot over medium-high heat and add the buttery spread. Once melted, add the garlic. Saute just until fragrant, about 30 seconds.
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Step 4 of 11
Creamy Vegan Corn Casserole
Sprinkle the flour into the pot and mix until a thick paste forms. Continue whisking until the flour is very lightly golden, 30 seconds to 1 minute. Slowly pour half the cashew milk into the pot, whisking to dissolve the flour. When no lumps remain, pour in the remaining cashew milk while continuing to whisk.
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Step 5 of 11
Creamy Vegan Corn Casserole
Cook the sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Stir in the salt and black pepper. Add the corn kernels and stir until thoroughly coated in sauce.
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Step 6 of 11
Creamy Vegan Corn Casserole
Pour the corn mixture into the prepared baking dish.
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Step 7 of 11
Creamy Vegan Corn Casserole
Place the cracker crumbs in a mixing bowl and pour in the melted buttery spread. Mix with a fork until the crumbs are evenly moistened.
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Step 8 of 11
Creamy Vegan Corn Casserole
Sprinkle the crumbs in an even layer over the corn mixture.
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Step 9 of 11
Creamy Vegan Corn Casserole
Bake the casserole on middle rack of oven until the top is golden brown and dish is bubbling at the edges, 35-40 minutes.
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Step 10 of 11
Creamy Vegan Corn Casserole
Check to see that casserole is done. Remove from oven or add time as needed.
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Step 11 of 11
Creamy Vegan Corn Casserole
Allow the casserole to rest for 15 minutes before serving.