Sweet and Savory Corn Soufflé

Our Corn Soufflé will be the side dish everyone is talking about at your next special dinner gathering. Fresh corn adds a natural sweetness that can be enhanced with a spoon of apricot jelly on top after cooled…or you can make it even more savory by adding sliced black olives to the batter. Prepared using all plant-based ingredients, this healthful recipe is light and airy yet substantial and satisfying.


  • Corn Soufflé
  • 2 cups sweet corn kernels
  • 1 1/2 cups Homemade Nut Milk
  • 1/2 cup Vegan Parmesan
  • 1/2 cup VeganEgg
  • 6 tablespoons aquafaba
  • 3 tablespoons applesauce
  • 3 tablespoons gluten-free flour
  • Vegan Parmesan*
  • 3/4 cup cashews, raw
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • PREP TIME 30
  • COOK TIME 45
  • Serves 4-6


  1. Preheat oven to 375°F.
  2. Before starting the soufflé, prepare the Homemade Nutmilk (or use store-bought, plant-based milk), VeganEgg, and Vegan Parmesan.
  3. For the VeganEgg, add 3/4 cups ice cold water and 4 tablespoons egg powder into a blender and blend until smooth (mixture will be thick).
  4. For the Vegan Parmesan, add raw cashews, nutritional yeast, and garlic powder to the food processor and pulse until fine.
  5. Next drain chickpeas, reserving the aquafaba liquid. Pour 6 tablespoons aquafaba into a standing mixing bowl and beat on high using the whisk attachment until stiff peaks form, about 15 minutes.
  6. While beating the aquafaba, add nutmilk, applesauce, and flour into a separate mixing bowl and stir until combined.
  7. Fold corn, Vegan Parmesan, and VeganEgg into the mixture.
  8. Add the aquafaba stiff peaks and continue folding with a rubber spatula.
  9. Pour into a 2 1/2 quart round soufflé baking dish and cover with aluminum foil. Bake for 25 minutes.
  10. Remove aluminum foil and continue baking for an additional 20 minutes, or until it is browned on top and cooked in the center.
  11. Serve immediately.


Note: This recipe has not been tested with other egg replacements, but if you would like to try, the recipe calls for the equivalent of 2-3 eggs.

*You will need 1/2 cup Vegan Parmesan for this recipe, and the remainder can be stored in an air-tight container in the refrigerator for several weeks.