Scalloped Corn Casserole


For most, green bean casserole might be the side dish always appearing during the holiday times. But for us it quickly became this corn casserole.

This dish is the perfect combination of sweetness from the corn, saltiness of the crackers, creaminess of the cheese & crunch of the buttery topping. Now we can’t take full credit for this amazing recipe, as it was originally from Angela’s husbands family table. This scalloped corn, which they affectionately called “corn chowder” (even though that can be quite confusing) always graced their holiday table, and I have to say its always the first thing to disappear.

Once we got our heads on straight and headed in the compassionate direction it was time to veganize this family tradition, because we definitely didn’t want to do without. Well let me tell you, this dish is still the first thing to go, and if and only IF some survives the next day, it makes a great breakfast ;-)

So don’t let your next holiday go by without this dish on the side, we guarantee it will become a family favorite for you too!

Scalloped Corn Casserole {recipe}

6-8 servings



  • 2 can whole kernal corn (reserve ¼ c liquid)

  • 3 tsp egg replacer + 4 TB water, mixed (or enough to replace 2 eggs)

  • ¼ c unsweetened soymilk powder + 6oz water (or reduce 1.5 cups unsweetened soymilk by half)

  • 4 TB vegan butter, divided (3 TB + 1 TB)

  • 2 TB dried minced onion

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 sleeve of saltine crackers, crushed & divided (¾ + ¼ package)

  • Cheese

    • 1 c cashews, raw & unsalted

    • 1 c water

    • 2 TB tapioca flour

    • 1 TB nutritional yeast

    • 1 TB miso paste

    • 1 large garlic clove



  1. Preheat oven to 350º.

  2. Blend all cheese ingredients together in a high speed blender until smooth.

  3. Pour into a medium saucepan and cook on medium high heat until thick and bubbly, whisking often. Should take about 5-7 minutes. Remove from heat after it has thickened.

  4. Blend gently(consistency of creamed corn): 1 can of corn, reserved corn liquid, mixed egg replacer, soymilk powder + water or reduced soymilk, 3 TB melted butter, minced onion, salt & pepper.

  5. In a large mixing bowl add second can of corn, blender ingredients, cheese & ¾ package of the saltine crackers. Stir to combine.

  6. Mix remaining 1 TB butter with the remaining ¼ package crushed saltines.

  7. Pour corn mixture into a casserole dish.

  8. Top corn with buttered saltines.

  9. Bake for 1 hour until golden and bubbly.


NOTE: Can be made in advanced, however keep topping separate and add right before baking.


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