1/2 small yellow onion, finely diced
2 tablespoons vegan butter, divided
1/2 (12 ounce) block soft silken tofu
1 1/2-2 cups plain nondairy milk
2 teaspoons arrowroot powder
salt, to taste
3 cups frozen, thawed or canned corn, drained
garlic powder, to taste
pepper, to taste
1. Sauté onion in 1 tablespoon vegan butter on medium heat until they become translucent. Meanwhile, combine tofu, milk, arrowroot, and salt in blender and puree.
2. When onions are translucent, throw in remaining vegan butter and corn, and stir to melt butter and heat corn. Next, stir in tofu "cream" mix and heat until thick and creamy.
3. Season generously with garlic powder, salt, and pepper. Serve hot.'