Vegan Truffle Cream’d Corn With ​​Béchamel | VegNews

Ingredients

• For the béchamel sauce:
• 1 bay leaf
• ½ small yellow onion
• 2 whole cloves
• ¼ cup
• vegan butter
• ¼ cup flour 
• 2½ cups
• unsweetened vegan milk
• 1 teaspoon fine pink Himalayan salt
• ½ teaspoon ground white pepper
• ¼ teaspoon freshly grated nutmeg
• For the creamed corn: 
• 1 cup béchamel sauce (see recipe)
• 4 cups fresh or frozen corn kernels, thawed if frozen
• 3 tablespoons nutritional yeast
• 3 tablespoons
• vegan cream cheese
• 2 teaspoons
• sugar
• 1 teaspoon
• truffle salt
• 1 tablespoon vegan butter
• 1 tablespoon
• truffle oil
• 1 tablespoon minced fresh flat-leaf parsley, for garnish
• Freshly shaved truffle
• , for garnish