Raw Creamed Corn


  • 4 cups organic sweet yellow corn kernels, may use frozen (4 large ears)
  • 1/2 cup cashews, soaked 2+ hours
  • 1/2 cup water or liquid from thawed corn
  • 1/4 tsp fresh cracked black pepper
  • 1/4 tsp salt
  • 2 tsp fresh minced parsley


      After soaking the cashews, drain and rinse. Place in blender.
      Add 1 cup of corn kernels, water, pepper and salt.
      Blend until smooth. Pour into a bowl.
      Add the remaining 3 cups of corn and minced parsley. Mix well.
      Serve at room temp or warm in the dehydrator at 115 degrees (F) for 30 + minutes, until warm to touch.
      Keep left overs stored in the fridge for 2-3 days.

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