Crème Instructions:

• In a small bowl, mix the cornstarch or arrowroot powder with 2 tablespoons of the soy milk until it forms a smooth paste.
• In a saucepan, heat the remaining soy milk over medium heat until it begins to simmer. Stir in the corn starch paste and continue to cook, stirring constantly, for 1-2 minutes or until the mixture thickens slightly.

  Remove it from heat and let it cool to room temperature.
• Place a mixing bowl in the freezer for at least 10 minutes before you start to ensure it's very cold.
• Once the soy milk and corn starch mixture have cooled, transfer it to the chilled mixing bowl. Using a hand mixer or a stand mixer with a whisk attachment, whip the mixture on medium-high speed for about 2-3 minutes until it starts to become fluffy.
• Gradually add the powdered date sugar (or your preferred sweetener) and vanilla extract to the whipped mixture. Continue to whip for another 1-2 minutes or until the mixture reaches your desired level of sweetness and peaks.
• Taste the whipped cream and adjust the sweetness or vanilla flavor to your liking. Mix for a few more seconds if needed.
• Use the plant-based whipped cream as a topping for Avocado Chocolate Mousse or any dessert of your choice.

  It's best served immediately, but you can refrigerate any leftovers for a short time.