A delicious use of the cashew topping recipe, great served on a jacket potato.
Creamy Corn Sauce
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 330g onion
- 400g corn kernels (frozen works well)
- 40g or 3½ Tbsp olive oil*
- 24g or 2 Tbsp Bragg liquid seasoning
- 1 Tbsp or 2g dried dill
- 1 recipe cashew topping
- a little cold water
- If you are using frozen corn, place in a large bowl and cover with boiling water to defrost it.
- Dice onion finely.
- Heat a dash of olive oil in a saucepan, add the onion. Cook until the onion is soft, stirring.
- Meanwhile, stir a little bit of water into the cashew topping, mixing well, until you get a nice consistency, that coats the back of a spoon.
- Once the onion is soft, add the measured Bragg, cashew topping and dried dill. Turn the heat down, and stir so the sauce doesn’t burn.
- Drain the corn, add. Stir while you bring it to the boil, be careful not to catch it on the bottom of the pan.
- Once it is bubbling, add the *olive oil, and stir in.
- Serve immediately, goes really well over jacket potatoes with coleslaw
*If you want to reduce the fat level, you can leave out the olive oil.
Note: the dill really gives this recipe a balanced flavour, don’t omit it 🙂 You can of course use fresh dill (2 Tbsp chopped) if you have it. We grow our own fresh dill and keep it in ziplock bags in the freezer – you can use it directly from the freezer, no need to defrost. It’s easy to chop frozen!