In a large skillet, heat vegan butter over medium heat until melted.
Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to vegan butter.
Whisk in vegetable broth. Continue stirring until smooth and thickened -- about 2-3 minutes.
Stir chipotle chili powder, salt, oregano and green chiles into the sauce and then pour beans and corn into the pan. Bring to a simmer, reduce heat to low, cover and cook about 10 minutes until cooked through, stirring occasionally.
Stir vegan sour cream into the sauce along with the cauliflower.
Stir until combined. Cover pan and simmer for 5 minutes .
Top with vegan cheese and continue to simmer until cheese is melted.
Serve.
Recipe Notes
Please note that nutrition information is estimated and may vary. Please verify with your favorite nutrition app like MyFitnessPal or Cronometer.