By the Gracious Vegan
Some dishes are just homey and good. Scalloped corn, like its close relation scalloped potatoes, is one of them. Blended cashews made into a white sauce provide an excellent (superior, in my opinion) substitute for a traditional dairy-based white sauce. This is a great side dish, or a “co-entrée” with stewed tomatoes, a substantial salad, a soup, and/or anything else you think would go well with it.
Makes 6 servings
Preheat the oven to 375 degrees.
White sauce. Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)
3/8 cup raw cashews
Put cashews in a blender, add these ingredients, then blend until cashews are completely smooth (1-4 minutes).
1.5 cups water
1/4 cup tofu (any kind)
1/4 cup flour
2 Tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Pour the mixture into a saucepan and bring to a boil slowly, stirring frequently. Once it boils, allow it to thicken for a minute or two, then remove from heat. Stir in the bread crumbs and set aside.
1/4 cup dried bread crumbs (whole wheat works well)
Vegetables. In a large microwave-safe dish, microwave the following ingredients until the onion is transparent and soft, about 4-6 minutes.
About 3/4 cup chopped onion
About 3/4 cup chopped green pepper
Add corn, stir, and cook until the corn is just tender (will vary depending on your corn and microwave).
4 cups corn, fresh (from 5 ears), frozen (thawed), or canned
Stir in the white sauce. Spoon the mixture into an ungreased medium casserole dish. Sprinkle with
1/8 cup bread crumbs
Bake for 30-35 minutes or until the mixture is bubbly and the bread crumbs are golden.
Timing: Hands-on time 25 minutes; Total time 60 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving: 217 calories, 7g fat, 1g sat. fat, 34g carbs, 273mg sodium, 5mg fiber, 7g protein
Gluten-free if you use gluten-free bread crumbs