Cut <quantity>1</quantity> vanilla bean lengthwise and scrape out the seeds

Place <quantity>2<unit>tsp</unit></quantity> of white sugar on top of the vanilla seeds. Mash them together using the tip of a knife

Add <quantity>330<unit>g</unit></quantity> of soy milk to a saucepan. Add the vanilla seeds and pods, and let it simmer over medium-low heat for 5-10m to infuse flavors

Add <quantity>¼<unit>cup</unit></quantity> of corn starch and the remaining sugar to a bowl. Mix to combine

Add <quantity>¼<unit>cup</unit></quantity> of the simmered milk and whisk until everything is dissolved

Pour the sugar mixture back into the saucepan and cook for 2m, whisking constantly until it thickens. Remove from the heat

Add <quantity>2¾<unit>tbsp</unit></quantity> of vegan margarine and <quantity>½<unit>tsp</unit></quantity> of turmeric powder. Whisk until combined and remove the vanilla pods

Transfer the vanilla custard to a bowl and cover it with plastic wrap, pressing it against the cream

Place it in the refrigerator for 1h until it cools down

Transfer <quantity>130<unit>g</unit></quantity> of vegan whipping cream to a stand mixer bowl with the whisk attachment. Whip until you get stiff peaks and reserve

Once the vanilla custard is cool and firm, whip it in the stand mixer with the whisk attachment until creamy

Gently fold the whipped vegan cream into the vanilla custard until combined. The vegan diplomat cream is ready

Enjoy! You can serve it as it is with some fruit or berries, or you can just lick it off the spoon!