Add <quantity>1½<unit>cup</unit></quantity> of cashew nuts to a bowl. Add enough water to cover <quantity>1<unit>inch</unit></quantity> above them

Let them soak overnight at room temperature to soften

Gradually add <quantity>400<unit>ml</unit></quantity> of water to a bowl with <quantity>200<unit>g</unit></quantity> of chickpea flour. Whisk to dissolve the flour

Place the bowl in the refrigerator for at least 2h to hydrate the flour. You can keep it overnight, if needed

Drain the cashew nuts and add them to a blender

Add <quantity>¼<unit>tsp</unit></quantity> of apple cider vinegar, <quantity>½<unit>tsp</unit></quantity> of salt, and <quantity>3<unit>tbsp</unit></quantity> of water

Blend the mixture on high speed until it is smooth. The cashew cream cheese is ready

Thinly chop <quantity>1<unit>tbsp</unit></quantity> of chives. Reserve

Trim, peel, and thinly slice <quantity>1</quantity> onion

Remove the husks and silk from <quantity>2</quantity> ears of corn. Cut the kernels from the cob

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a skillet over medium heat

Add the onion and cook until translucent, stirring occasionally

Add the corn kernels and stir to combine

Add <quantity>1<unit>cup</unit></quantity> of vegetable stock. Reduce the heat to low and let it simmer until the stock evaporates

Add <quantity>½<unit>cup</unit></quantity> of vegan cooking cream and stir to combine

Add salt to taste. Stir and let it boil for 30s. Remove from the heat

Blend on high speed until smooth. The corn cream is ready

Remove the chickpea flour mixture from the refrigerator and transfer it to a container with a spout. Add salt to taste

Add <quantity>7½<unit>g</unit></quantity> of baking powder and <quantity>1</quantity> pinch of black salt

Add black pepper to taste

Add <quantity>125<unit>g</unit></quantity> of smoked tofu, broken into pieces

Blend with a hand blender until smooth

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a medium nonstick pan over medium-high heat

Add <quantity>¼</quantity> of the batter to the pan and cook until it is set and the bottom is golden brown

Fill with <quantity>3<unit>tbsp</unit></quantity> of the corn cream and fold the omelet

Transfer to a plate and top it with a large spoonful of the cashew cream cheese. Repeat the process with the remaining batter

Garnish with the chopped chives and mixed green salad to taste

Finish with fresh lemon juice and drizzle with extra virgin olive oil to taste. The vegan omelet with cashew cream cheese is ready

Enjoy this as an amazing brunch option or a light lunch!