Vegan Corn Salad
YIELD
10 mins
PREP TIME
10 mins
BAKE TIME
20 mins
TOTAL TIME
Ingredients
• 6 ears of corn • 1 cup Anthony’s Goods Raw Cashews, soaked in hot water for 2 hours or overnight • ½ cup water • 2 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast • ½ tbsp garlic powder • 1 ¼ tsp salt • ¾ tsp smoked paprika • ⅛ tsp cayenne pepper (or more, if you like spicy) • 2 tbsp lime juice • handful of cilantro, chopped • Oil spray for the grill
Instructions
This creamy, smoky, spicy, sweet and salty salad is the perfect side for summer BBQs. Bring it to the potluck and watch your adoring fan club gather ‘round. 1. Spray your grill and cook the corn until slightly charred (about 10 minutes). 2. Remove from the heat and cut the kernels from the cob. 3. Drain the soaked cashews and add them to the bowl of a food processor. Add the water, nutritional yeast, garlic powder, salt, smoked paprika, cayenne pepper and lime juice and blend them all together until smooth. 4. In a large bowl, add the corn and chopped cilantro. Add the sauce and toss to combine. Lightly dust with more smoked paprika and cayenne pepper, if desired.
LEARN TO MAKE IT
LATEST RECIPES
Vegan Mint Chocolate Ice Cream
This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.
Read more
Lebanese Rice Pudding (Vegan and Dairy Free)
This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!
Read more
Creamy Vegan Chocolate Ice Cream
This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!
Read more
Sunflower and Pumpkin Seed Butter
Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!
Read more