TRUFFLE CREAM’D CORN
YIELDS 8 SERVINGS; 2 CUPS SAUCE
FOR THE BÉCHAMEL SAUCE: GATHER
1 bay leaf
½ small yellow onion
2 whole cloves
¼ cup plant-based butter
¼ cup all-purpose flour or all-purpose
gluten-free flour blend
2½ cups unsweetened, unflavored plant-based milk
1 teaspoon fine pink Himalayan salt, or to taste
½ teaspoon ground white pepper ¼ teaspoon freshly grated nutmeg
(optional)
MAKE IT
1. Secure the bay leaf in place with the cloves and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to make a paste, or roux.
3. Cook, whisking constantly, for 1 to 2 minutes to cook the flour, being careful not to let it turn golden. Note: Turn the heat down if you need to; otherwise, you’ll have a brown sauce rather than a white one.
4. Continue whisking vigorously and begin to slowly pour in the milk.
5. Whisk until smooth, then add the prepared onion half.
6. Bring the liquid to a simmer and cook until slightly thickened, 4 to 5 minutes.
7. Turn off the heat.
8. Season with the salt, white pepper, and nutmeg (if using).
9. Remove and discard the onion.
10. Use immediately or cool and store in an airtight container in the refrigerator for up to 5 days.
FOR THE TRUFFLE CREAM’D CORN: GATHER
1 cup Béchamel Sauce 4 cups fresh or frozen corn kernels (thawed if frozen) 3 tablespoons nutritional yeast 3 tablespoons Cream Cheeze or any plant-based cream cheese 2 teaspoons organic sugar 1 teaspoon truffle salt 1 tablespoon plant-based butter 1 tablespoon truffle oil 1 tablespoon minced fresh flat-leaf parsley, for garnish
Freshly shaved truffle, for garnish
(optional)
MAKE IT
1. In a large saucepan, combine the béchamel and corn over medium-low heat and cook, stirring frequently, for 5 to 8 minutes, until the corn is tender and heated through.
2. Stir in the nutritional yeast, Cream Cheeze, sugar, and truffle salt. Mix well. Stir in the butter.
3. Transfer to a serving dish. Drizzle with the truffle oil, garnish with parsley, and truffle (if using), and serve.