This Cashew-Creamed Corn with Chanterelles is a mild side-dish that would go well with breaded vegan cutlets and an herb or arugula salad! You can add some vegan bacon bits in it or keep it simple. No matter what you choose to do, this is a delicious side!
Cashew-Creamed Corn with Chanterelles [Vegan]
- 1 tablespoon olive oil
- 6 ounces fresh chanterelle mushrooms
- 2 cup fresh corn (approximately 3 cobs)
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup cashew cream (see below instructions)
- 1/4 cup water, or as needed
- 1/4 cup white wine
- salt & pepper
- 2 tablespoons dried parsley
For the Cashew Cream:
- Place the cashews in a container and add cold water to just barely cover the nuts completely. Cover and refrigerate for 3-4 hours or overnight.
- Using a blender, purée until liquified. You can also use an immersion / hand blender, but it won't be as smooth. If the mixture is too thick, add water a little at a time to reach the consistency of cream.
For the Corn:
- Prepare the chanterelles by swishing them in a bowl of water to remove the dirt. Wipe any remaining debris and cut the mushrooms into bite-sized pieces.
- Heat olive oil in a skillet over medium heat. Add mushrooms, corn, onion and garlic. Cover and cook 5 minutes, stirring occasionally.
- Season with salt and pepper. Add cream, water and parsley. Cover and cook another 5 minutes until heated through. Add more water if the consistency seems too thick. Serve hot.
1 cup of nuts will yield a little more than 1 cup of cashew cream, depending on how much water is added. Exact measurements don't matter, but it's much easier to make a larger quantity, such as 2 cups of nuts at a time. Refrigerate the unused cream for about 4-5 days, or freeze in small containers to thaw and use as needed. Frozen cashew cream lasts 1-2 months, but is never quite as good as fresh.