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Homemade vegan tamales, prepared with Almond Cow almond milk machine


Prep Time: 10 min Cook Time: 1 hour Additional time 30 minutes

Homemade Tamales with an Almond Cow twist. Featuring leftover corn pulp, these vegan tamales are full of flavor and texture.

Servings: 8-10 tamales


Tamale Dough

  • 2 cups masa Harina Corn Flour
  • 1 ¾ cups vegetable stock
  • ¼ cup corn pulp (from corn milk)
  • ¼ cup avocado oil
  • ½ tsp baking powder
  • ½ tsp cumin
  • ¼ tsp turmeric
  • 8-10 corn husks


  • 1 can black beans (drained)
  • 1 can corn kernels (drained)
  • 1 tsp salt
  • ½ cup vegetable stock
  • 1 medium sized shallot (chopped)
  • 1 clove garlic
  • 1 tsp cumin


  • avocado
  • corn
  • coconut Yogurt
  • black beans
  • shallots (chopped)


Step 1

Separate corn husks and soak in water for about 30 minutes until pliable. Drain and set aside.

Step 2

In the meantime prepare filling. In a medium sized pan add beans, corn, shallots and garlic. Heat over medium and saute until the shallots are translucent.

Step 3

Add cumin, salt and vegetable stock. Simmer over low heat for about 10-15 minutes until corn and beans have softened. With a fork mash mixture roughly into a smoother consistency and set aside.

Step 4

To prepare the tamale dough add dry ingredients into a medium sized bowl. Combine and pour in wet ingredients. Mix well until combined and spreadable. If batter appears too thick to spread, add more vegetable stock.

Step 5

To assemble the tamales spread about 2 tbsp of masa mixture into the center of a corn husk. Place 2 tbsp of the filling into the center. Fold in and overlap both sides of husk. Fold empty top over the bottom and tie with a strip* of husk.

Step 6

In a large pot steam tamales (open side up) over low heat for about 40 to 50 minutes.

Step 7

Remove tamales from husk and add your favorite toppings. Store leftovers in the refrigerator for up to two days.


*Rip corn husk into several strips for tying the tamales.