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…
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.
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.
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.
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.
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.
Here I have used glorious tahini in a ridiculously delicious cheesy sauce made with sweetcorn, nutritional yeast and non-dairy milk.
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.
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!
- 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)
Blend all ingredients until perfectly smooth and creamy. Voila!
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More from my site
- Chocolate Bailey’s No Bake Vegan Cheesecake
- Downhome Sweet Chili Cornbread