Vegan Mexican Street Corn Potato Casserole

Name: Vegan Mexican Street Corn Potato Casserole
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 c corn, canned or frozen; 1 lb potatoes, peeled, chopped, and pre-cooked; 1 bell pepper, diced; 1 c cashews, soaked in hot water for 15 minutes; 5 cloves garlic, peeled; 1 1/4 c vegetable broth; 1 tbsp tahini; 2 tsp cumin; salt, to taste; pepper to taste

6 steps

Prep:1hCook:20min

Updated at: Thu, 17 Aug 2023 05:09:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories389.6 kcal (19%)

Total Fat18 g (26%)

Carbs52.7 g (20%)

Sugars4.4 g (5%)

Protein11.7 g (23%)

Sodium697.8 mg (35%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 ccorn canned

or frozen

1 lbpotatoes

peeled, chopped, and pre-cooked

1bell pepper

diced

Vegan Cheese Sauce

1 ccashews

soaked in hot water for 15 minutes

5cloves garlic

peeled

1 ¼ cvegetable broth

1 Tbsptahini

2 tspcumin

Instructions

Step 1

Soak cashews and prepare potatoes first.

potatoes1 lb

cashews1 c

Step 2

Preheat oven to 410 degrees.

OvenPreheat

Step 3

Combine all cheese sauce ingredients into a blender. Add extra garlic and cumin if desired and process until smooth.

cashews1 c

cloves garlic5

vegetable broth1 ¼ c

tahini1 Tbsp

cumin2 tsp

salt

pepper

Step 4

Combine corn and bell pepper. Assemble the casserole: start with a layer of potatoes, making sure to season them with salt and pepper. Follow with a layer of corn-pepper blend. Top with a good amount of sauce.