Blueberry and Corn Pancake Sandwiches with Lemony Filling<!-- --> <!-- -->Recipe

Ingredients

• ¼ cup plus 2 tablespoons (51 g) cashews, soaked in water for 1 hour, then drained
• ¼ cup plus 2 tablespoons (89 ml) fresh lemon juice
• 1 tablespoon (6 g) lemon zest
• 1 tablespoon plus 2 teaspoons (25 g) non-dairy cream cheese
• 1 tablespoon plus 1 teaspoon (28 g) agave nectar
• Pinch of fine sea salt
• 1 cup plus 2 tablespoons (265 ml) soymilk
• 2 tablespoons (30 ml) fresh lemon juice
• 2 tablespoons (25 g) sugar
• 1 tablespoon (15 ml) canola oil
• ½ teaspoon fine sea salt
• ½ teaspoon dried thyme
• ½ teaspoon lemon zest
• 1 cup (125 g) all-purpose flour
• ¼ cup (32 g) finely ground cornmeal
• 1 tablespoon (12 g) baking powder
• 1¼ cups (183 g) fresh blueberries, divided
• ½ cup (77 g) fresh or frozen corn, rinsed
• Canola oil, for cooking