S o naturally sweet! 2 onions, chopped 1-1/4 teaspoons salt 1/2 teaspoon pepper 4 tablespoons vegan butter 8 ears corn, in kernels 5 cups water 1/2 cup cashew milk fresh thyme Sauté the onions with the salt and pepper in the vegan butter until the onions are translucent. Stir in the corn and water. Simmer, covered, for 5 min. Purée 4 cups and return to the pot. Stir a little soup into the cashew milk then incorporate back into the soup. Add more salt to taste. Garnish with fresh thyme leaves. Serves 4. ♥ Becki PS Rather than a chef’s knife, my bread knife cuts corn off the cob with less scattering plus, to further enclose the splatter, I cut the corn in a giant bowl with sides sloped enough that I can work.