In a large cast iron skillet, add 2 tablespoons of vegan butter and diced onions. Cook on low heat until caramelized, about 30 minutes with frequent stirring.
While onions are caramelizing, boil a large pot of salted water (generously salt your water here as we will be using some of the pasta water for the sauce). Use a large sharp knife to cut the kernels off the corn.
When onions have caramelized, drop the pasta in the boiling water for about 1-2 minutes (but no longer).
In the skillet, add in additional 2 tablespoons of vegan butter and the corn kernels. Stir for about 2 minutes and then add in the garlic and stir for another minute until fragrant. Add in one cup of the pasta water. Drain your pasta and add to the skillet.
Mix in the cashew milk, light olive oil and grated dairy-free parmesan. Season with salt and pepper. Let simmer for about 5 minutes or until the sauce thickens up.
Grate more parmesan cheese on top and enjoy!
If using dry pasta, I recommend dropping the pasta in the water about 5-10 minutes before the onions have finished caramelizing.