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Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.
Ingredients
(8 Servings)
- 4 tablespoons vegan butter
- 1 small white onion, chopped
- 1 poblano pepper, minced
- 5 cloves garlic, crushed
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable stock
- 6 cups cooked corn kernels
- 1 tablespoon molasses
- 2 teaspoons sea salt
- 1½ cups almond milk
- 1 cup freshly chopped cilantro
Instructions
- Melt the vegan butter in a large saucepan over medium high heat. Add in the onions and minced poblano pepper and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in vegetable stock until smooth and bring to a boil. Add in the corn, molasses, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
- Stir in almond milk and cilantro.
- Serve
