Vegan Truffle Cream’d Corn With Béchamel

Opt for an elegant, comforting at-home meal and splurge on this must-try truffle creamed corn recipe from the Unbelievably Vegan cookbook. Pair with garlicky greens and barbecue tofu for a complete meal. What you need:For the béchamel sauce:1 bay leaf1⁄2 small yellow onion2 whole cloves1⁄4 cup vegan butter1⁄4 cup flour 21⁄2 cups unsweetened vegan milk1 teaspoon fine pink Himalayan salt1⁄2 teaspoon ground white pepper1⁄4 teaspoon freshly grated nutmegFor the creamed corn: 1 cup béchamel sauce (see recipe)4 cups fresh or frozen corn kernels, thawed if frozen3 tablespoons nutritional yeast3 tablespoons vegan cream cheese2 teaspoons sugar1 teaspoon truffle salt1 tablespoon vegan butter1 tablespoon truffle oil1 tablespoon minced fresh flat-leaf parsley, for garnishFreshly shaved truffle, for garnishWhat you do:For the béchamel sauce, place bay leaf on flat side of onion half.

Secure bay leaf in place by pressing in cloves. Set aside.In a medium saucepan over medium heat, melt butter.

Add flour and whisk to form a paste. Cook, whisking constantly, for 1 to 2 minutes, being careful not to let it turn golden (turn heat down if needed).Continue whisking vigorously and slowly pour in milk.

Whisk until smooth, then add prepared onion half. Bring to a simmer and cook until slightly thickened, 4 to 5 minutes. Turn off heat.

Stir in salt, white pepper, and nutmeg. Remove and discard onion.For the creamed corn, in a large saucepan over medium-low heat, combine béchamel sauce and corn and cook, stirring frequently, for 5 to 8 minutes, until corn is tender and heated through.

Stir in nutritional yeast, cream cheese, sugar, and truffle salt. Mix well. Stir in butter.

Transfer to a serving dish. Drizzle with truffle oil, and garnish with parsley and shaved truffle.Opt for an elegant, comforting at-home meal and splurge on this must-try truffle creamed corn recipe from the Unbelievably Vegan cookbook.

Pair with garlicky greens and barbecue tofu for a complete meal. What you need:For the béchamel sauce:1 bay leaf1⁄2 small yellow onion2 whole cloves1⁄4 cup vegan butter1⁄4 cup flour 21⁄2 cups unsweetened vegan milk1 teaspoon fine pink Himalayan salt1⁄2 teaspoon ground white pepper1⁄4 teaspoon freshly grated nutmegFor the creamed corn: 1 cup béchamel sauce (see recipe)4 cups fresh or frozen corn kernels, thawed if frozen3 tablespoons nutritional yeast3 tablespoons vegan cream cheese2 teaspoons sugar1 teaspoon truffle salt1 tablespoon vegan butter1 tablespoon truffle oil1 tablespoon minced fresh flat-leaf parsley, for garnishFreshly shaved truffle, for garnishWhat you do:For the béchamel sauce, place bay leaf on flat side of onion half. Secure bay leaf in place by pressing in cloves.

Set aside.In a medium saucepan over medium heat, melt butter. Add flour and whisk to form a paste.

Cook, whisking constantly, for 1 to 2 minutes, being careful not to let it turn golden (turn heat down if needed).Continue whisking vigorously and slowly pour in milk. Whisk until smooth, then add prepared onion half.

Bring to a simmer and cook until slightly thickened, 4 to 5 minutes. Turn off heat. Stir in salt, white pepper, and nutmeg.

Remove and discard onion.For the creamed corn, in a large saucepan over medium-low heat, combine béchamel sauce and corn and cook, stirring frequently, for 5 to 8 minutes, until corn is tender and heated through.Stir in nutritional yeast, cream cheese, sugar, and truffle salt.

Mix well. Stir in butter. Transfer to a serving dish.

Drizzle with truffle oil, and garnish with parsley and shaved truffle..