Scrape out the seeds from <quantity>½</quantity> vanilla bean

Place <quantity>750<unit>ml</unit></quantity> of soy cream and <quantity>60<unit>g</unit></quantity> of cornstarch in a large saucepan over medium heat and mix to combine

Add <quantity>90<unit>g</unit></quantity> of white sugar and <quantity>½<unit>tsp</unit></quantity> of grounded kala namak. Mix

Add <quantity>½<unit>tsp</unit></quantity> of turmeric powder and the vanilla seeds, stirring constantly until it thickens. Remove from heat

Stir out of the heat to avoid lumps

Add <quantity>50<unit>g</unit></quantity> of margarine and mix until completely combined

Transfer to a bowl and cover with cling film, pressing it against the custard surface to prevent the formation of a film

Refrigerate the custard until it is set. The vegan vanilla custard is ready

In a large bowl, add the zest from <quantity>1</quantity> orange and <quantity>250<unit>g</unit></quantity> of vegan whipping cream

Whip the cream until stiff

Add <quantity>500<unit>g</unit></quantity> of the Vanilla Custard and whisk to combine

Transfer to a <quantity>1<unit>l</unit></quantity> whipped cream dispenser with 2 charges. Shake well and keep it refrigerated. The vegan vanilla and orange foam is ready

Enjoy on your favorite desserts!