In a pan, combine the cashew cream, salt, coconut sugar, pepper, butter, almond milk and flour.
Whisk together over medium heat. You should have a smooth batter consistency.
Once it's warmed up, add the corn and continue stirring until you have a nice, thick, creamed corn consistency. (about 5-10 minutes)
Remove from heat immediately and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. While combining recipes for nutrition data is impossible here, this data does include the cashews listed in the second recipe below.