Step 1

To a medium saucepan, add the almond milk, sugar, potato starch, and cornstarch. Whisk to dissolve the starches. Add the vegan butter, and seeds from the vanilla bean (or vanilla extract).

Step 2

Heat over medium heat, whisking regularly until the butter is melted. Keep heating, and whisk constantly until it thickens. It will thicken once the mixture almost reaches a boil.

Step 3

Remove from heat as soon as the milk has thickened, transfer to a bowl or deep plate and cover with plastic film to touch immediately (this will prevent the cream from forming a crust). Let it cool for 20 minutes before transferring to the refrigerator. Refrigerate for at least 2 hours.

Step 4

Once chilled, the cream will have thickened even more, that's normal. Transfer the cream to a stand mixer and beat it on high-speed for 10-15 seconds. This step will make the cream smoother and a bit lighter.

Step 5

You can now use it to make your favorite desserts! Keep in the refrigerator for up to 5 days.