Mar 09, 2014

Easy, Creamy, Vegan Succotash

This yummy side dish is so easy to prepare, it’s insane! I prefer fresh veggies, of course, but when I’m in a hurry, a bag of frozen is just as good and saves so much time. I’ve had succotash before but never in a rich cream sauce. Oh, boy! I’m happy.

Because of its relatively inexpensive ingredients, succotash was a popular dish during the Great Depression. The native Americans in the eastern woodlands were the first to prepare it.

Here is the simple recipe:


  • 1 pound bag frozen lima beans
  • 12 oz. bag frozen, organic corn kernels
  • 1 onion, diced
  • 1 pepper of your choice, diced (bell, jalepeno, poblano, whatever you prefer… hey, I cheated even more and use a 4 oz. can of New Mexico green chiles from Trader Joe’s!)
  • 1 cup raw cashews
  • 1½ cups water
  • 1 TBS Spike salt-free seasoning


  1. Water sauté the onion and pepper until tender.
  2. Add the lima beans, corn and Spike and stir to combine. Simmer until warm.
  3. Meanwhile blend the cashews with the water in a high-powered blender until smooth.
  4. Add the cashew cream to the veggies and cook over low for just a few more minutes.
  5. Top with some freshly ground black pepper. 
  6. Told you it was easy!

Serves 4-6 as a side dish. Makes a hearty and filling main dish, too, if you want to have it with a salad and some rice or quinoa. Enjoy!

Healthy trails,

4 responses to “Easy, Creamy, Vegan Succotash”

  1. This sounds delicious and so simple! I've never heard of Spike seasoning before – though after looking it up it it sounds possible to recreate it 🙂

  2. Helyn says:

    Hi Natalie, Yes it could be easy to create your own Spike mix. If you wanted to purchase it though, most supermarkets carry it (make sure it's the salt free version). I usually get mine at where it is sold at a discounted price. Enjoy!

  3. Ines says:

    I've never heard of succotash until today. It's not commonly known in Europe, it seems. Neither is frozen corn (only canned). But this dish does look and sound quite tasty!

  4. Helyn says:

    Yes, Ines, it is an American dish for sure. Canned corn would work just as well! Or fresh from the cob! 🙂

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