In a medium saucepan, mix 2 cups of unsweetened almond milk, ½ cup of granulated white sugar, ¼ cup of potato starch, and 2 tablespoons of cornstarch. Scrape the seeds from one vanilla bean and add them to the mixture, along with the whole pod. Whisk until smooth.

Place the saucepan over medium heat and continuously whisk until steaming. After about 5 minutes, look for bubbling which indicates thickening. Keep whisking to prevent clumping. It's ready when it resembles thick pudding.

Remove from heat promptly, transfer to a clean bowl, and cover with plastic wrap pressed onto the surface to prevent a skin from forming. Let sit at room temperature for about one hour to cool.

After cooling, refrigerate for at least 6 hours until fully set. The cream should be thick yet spreadable.

Before using, give the Vegan Pastry Cream a gentle stir. If too thick, whip with a mixer for a smoother texture. Use as desired for filling or layering.