Spinach and Corn Bake

 When we say comfort food, this is what we mean — warm, creamy, and loaded with melty goodness. This spinach and corn bake brings together two classics with Millie’s cheeses for a dish that’s simple, satisfying, and 100% dairy-free 

You’ll need

• 1 cup steamed sweet corn kernels
• 2 bunches spinach
• 1 onion, finely chopped
• 1 tbsp  Garlic or Salted Butter
• ½ bottle Creamy Original Spread
• ½ bottle Fresh Mozzarella

How to make it

1. Prep the veggies:
   Steam the corn with a pinch of salt. Roughly chop the spinach and blanch it for a few minutes, then pulse it just enough to keep it chunky.
2. Build the base:
   In a pan, melt Garlic Butter, sauté the onions till they turn golden, then toss in the corn and spinach. Stir well.
3. Get it creamy:
   Add Creamy Original Spread and let it cook for a few minutes. If it feels too thick, loosen it up with a splash of nut milk. Season with salt and pepper.
4. Assemble & bake:
   Spoon the mix into a baking dish, spread a generous layer of Fresh Mozzarella on top, and garnish with thin tomato slices.
5. Bake:
   Pop it into a preheated oven at 200°C for 15 minutes, or until the cheese turns golden and bubbly.

Serve it hot with warm, buttered sourdough — the kind of meal that makes you forget it’s vegan at all.