Vegan and Gluten Free Creamed Corn

Heat a sauce pan over low heat and add vegan butter, cook until it’s melted. Then add in the coconut milk (ONLY the white part- not the liquid!), almond flour, and a sprinkle of salt. Stir. Heat over medium heat and whisk it until it starts to thicken up. Add in the arrowroot flour here and stir. It should become thicker. Then stir in corn + coconut sugar. Cook over low medium heat until it’s warm enough to serve, about 5 minutes. Feel free to add a little more vegan butter or a little more salt!