Step 1

Preheat oven to 375°F.

Step 2

Prepare Vegan Parmesan by adding all ingredients to food processor and pulsing until fine. Set aside.

Step 3

Add 6 tablespoons aquafaba into a standing mixing bowl and beat on high using the whisk attachment until stiff peaks form, about 15 minutes.

Step 4

While beating the aquafaba, add nutmilk, applesauce, and flour into a separate mixing bowl and stir until combined.

Step 5

Fold corn, Vegan Parmesan, and VeganEgg into the mixture.

Step 6

Add the aquafaba stiff peaks and continue folding with a rubber spatula.

Step 7

Pour into a 2 1/2 quart round soufflé baking dish and cover with aluminum foil. Bake for 25 minutes.

Step 8

Remove aluminum foil and continue baking for an additional 20 minutes, or until it is browned on top and cooked in the center.

Step 9

Serve immediately.