Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry

My sweet, newly married friend Poppy is sharing her delectable ‘Cheesy Corn Sauce’ with you today as part of my 2016 Nut Butter Bash! Dear Poppy has been a friend to Canned Time for a good while now and I’m so happy that she could be with us again for this year’s event. Such a delicious dish she’s sharing! Let’s get to it…

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Following on from last year’s annual blogger event on Canned Time, I am thrilled to be joining again in this year’s Nut Butter Bash extravaganza.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

There are few things quite as crave-worthy to me than creamy and crunchy peanut butter and jam sandwiches. I grew up with them and thank my mother for making them such a norm in our household while so many of my peers looked on in horror as I munched my way through a very American PB&J that they thought was utterly gross.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Fast forward twenty years and PB&J sandwiches are one of my ultimate comfort foods. Though, now I’m not a an energy ball 5 year old or a growing teen, I can’t get away with eating them in my lunchbox every day unless I want to by a new size up wardrobe each month.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Thankfully, the range of nut and seed butters has expanded and become much more obtainable in the UK in recent years. My cupboards now contain not only vats of peanut butter, but cashew, almond, pumpkin seed, black sesame and my favourite – tahini.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Their use has also stretched beyond white bread sandwiches and I use them in everything from curries to pasta sauces to salad dressings all the way to baking cakes, in hot chocolate and in raw cookies. It really is one of the most versatile ingredients available with so much to offer.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Here I have used glorious tahini in a ridiculously delicious cheesy sauce made with sweetcorn, nutritional yeast and non-dairy milk.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

The corn adds a really toasty and very subtle sweet flavour plus it adds a creamy texture and a wonderful colour. Tahini is often used in vegan cheeses as it adds a great deep savoury flavour and a little tang and sharpness. It also enhances the creaminess in this sauce. It’s gentle background flavour is addictive and the real star of the show. Only a small amount is needed to add the perfect flavour balance and take this sauce to cheesy, creamy perfection.

This Cheesy Corn Sauce is deliciously creamy, tangy and nutty. So easy and no cook! #vegan #tahini #nutbutter

Serve it anywhere and everywhere. On pasta, veggies, for dipping, on pizza, on tacos or best of all – on baked potatoes. I can’t wait to try it on a sweet potato!

 

 

Serves 2-4

Ingredients:

  • 1/2 cup cooked or canned sweetcorn
  • 1/2 cup unsweetened non-dairy milk
  • 3 tbsp nutritional yeast
  • 1 tbsp tahini or almond butter for a milder flavour
  • A pinch of vegan lactic acid (or 1/2 tsp cider vinegar)
  • 1/2 tsp salt
  • A large pinch of black pepper (I used 3 peppercorns)

Method:

Blend all ingredients until perfectly smooth and creamy. Voila!

 

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4 thoughts on “Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry

  1. Brandie

    That sounds really tasty, the recipe basically makes its self. What do you think about using fresh corn? I know it’s supposed to be no bake, but some people like raw corn off the cob.

    1. POPPY

      Hi Brandie,
      Any cooked corn will work so if you prefer to bake fresh cobs and scrape off the kernels then why not?!
      I’m not sure about using it raw though.
      Poppy 🙂

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