Vegan Corn Bake with Creamy Cashew Béchamel Sauce

Vegan Corn Bake with Creamy Cashew Bechamel Sauce

Ingredients:

For the corn bake:
– 4 cups frozen or fresh corn kernels
– 1 cup unsweetened plant-based milk (such as almond or soy milk)
– 1/2 cup nutritional yeast
– 1/4 cup cornmeal
– 1/4 cup all-purpose flour
– 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flaxseed egg substitute)
– 2 tablespoons melted coconut oil or olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– Salt and pepper to taste

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