These elotes are made with vegan parmesan, vegan crema, awesome spices, and cilantro to make it pretty right before you DEVOUR the goodness!
Soak the cashews in filtered water for two hours or overnight.
Drain the cashews and add to a blender, along with the remaining ingredients, and blend until smooth, about 10-20 seconds.
Transfer to a squeeze bottle for easy application!
Preheat outdoor grill to medium-high. De-husk the corn while the grill heats up.
Grill corn for 3-4 minutes per side, or until kernels are slightly charred.
Remove from heat, and let stand for 2 minutes until easy to handle. Cut each ear into three pieces, and spear with wooden bamboo skewer.
Mix the vegan parmesan with the Tablespoon chile powder, and mix well on a plate. If you're making the vegan parm, omit the salt, onion and garlic powder.
Roll corn in the butter, then the spicy vegan parmesan. Arrange on a platter, and using a squirt bottle, squirt with the vegan crema. Sprinkle with chopped cilantro and serve!