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For the creamy cashew bechamel sauce:
– 1 cup raw cashews, soaked in water for at least 4 hours or overnight, then drained
– 1 1/2 cups vegetable broth
– 2 tablespoons nutritional yeast
– 1 tablespoon lemon juice
– 1 clove garlic
– 1/2 teaspoon salt
– 1/4 teaspoon ground turmeric (optional, for color)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a baking dish with oil or cooking spray.
2. In a large bowl, combine the corn kernels, plant-based milk, nutritional yeast, cornmeal, all-purpose flour, flaxseed mixture, melted coconut oil or olive oil, lemon juice, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Stir well to combine.
3. Pour the corn mixture into the greased baking dish and spread it out evenly.
4. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the corn bake is set.
5. While the corn bake is baking, prepare the creamy cashew bechamel sauce. In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, lemon juice, garlic clove, salt, and ground turmeric (if using). Blend until smooth and creamy.
6. Once the corn bake is done, remove it from the oven and let it cool for a few minutes. Drizzle the creamy cashew bechamel sauce over the top of the corn bake.
7. Return the dish to the oven and bake for an additional 5-10 minutes, or until the sauce is heated through.
8. Remove from the oven and let it cool slightly before serving.
Serve the Vegan Corn Bake with Creamy Cashew Bechamel Sauce as a flavorful and satisfying main dish or as a side dish. The creamy cashew bechamel sauce adds a rich and velvety texture to the corn bake, making it a delicious and comforting vegan option. Enjoy this plant-based twist on a classic dish!
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