Cornstarch

A fine, flavorless powder made from corn that thickens sauces, crisps up coatings, and creates silky textures in vegan recipes.

• Origin: First isolated in the 1800s from corn endosperm
• Cuisine: Global (especially in Asian, American, and baking contexts)
• Pairings: Soy sauce, broth, plant milk, sugar, citrus
• Uses: Thickening sauces, soups, and puddings; creating crispy coatings for tofu or fritters; egg-free binding in baking

Key Benefits:

• Naturally gluten-free and neutral in flavor
• Excellent vegan thickener for creamy sauces and gravies
• Used for crispy coatings when pan-frying or baking
• Helps bind ingredients in egg-free batters and desserts

Always mix cornstarch with cold liquid (a “slurry”) before adding to hot dishes to avoid lumps. Add at the end of cooking for best texture.