This southern favorite from Chef Sara Boan at Catskill Animal Sanctuary’s Compassionate Cuisine vegan cooking program tastes like a cross between cornbread and creamed corn. It's a delicious sweet side dish for a hearty meal. Instead of eggs, garbanzo bean flour and cornmeal thicken the almond milk-based sauce. For a nut-free option, choose nut-free vegan milk. For a soy-free option, choose soy-free vegan butter, or use refined coconut oil.