Homestyle Creamed Corn
1/2 (12-ounce) block soft silken tofu
1 to 1/2-2 cups plain nondairy milk
2 teaspoons arrowroot powder
sea salt, to taste
2 tablespoons vegan margarine, divided (e.g., Earth Balance)
3 cups corn, thawed if frozen or drained if canned
garlic powder, to taste
pepper, to taste
1/2 small yellow onion, finely diced
1. Cream: In a blender, combine tofu, milk, arrowroot, and salt; puree.
2. In a pan, heat 1 tablespoon vegan margarine over medium heat. Add onion; saute until translucent.
3. Stir in the corn and remaining 1 tablespoon vegan margarine to pan
4. Stir in the "cream"; heat until thick and creamy.