1. Preheat oven to 375°F.
2. Prepare Vegan Parmesan by adding all ingredients to food processor and pulsing until fine. Set aside.
3. Add 6 tablespoons aquafaba into a standing mixing bowl and beat on high using the whisk attachment until stiff peaks form, about 15 minutes.
4. While beating the aquafaba, add nutmilk, applesauce, and flour into a separate mixing bowl and stir until combined.
5. Fold corn, Vegan Parmesan, and VeganEgg into the mixture.
6. Add the aquafaba stiff peaks and continue folding with a rubber spatula.
7. Pour into a 2 1/2 quart round soufflé baking dish and cover with aluminum foil. Bake for 25 minutes.
8. Remove aluminum foil and continue baking for an additional 20 minutes, or until it is browned on top and cooked in the center.
9. Serve immediately.

Notes: This recipe has not been tested with other egg replacements, but if you would like to try, the recipe calls for the equivalent of 2-3 eggs. You will need 1/2 cup Vegan Parmesan for this recipe, and the remainder can be stored in an air-tight container in the refrigerator for several weeks.