If you are making my recipe for vegan whipped cream, I recommend to prepare the base liquid mix the day before so it has time to get super cold for whipping.
Also please read the entire blog post CLICK HERE FOR VEGAN WHIPPED CREAM to make sure you understand the recipe and the troubleshooting that goes along with this delicate recipe.
Prepare the crust by combining the cookies (WITH the cream centers) in a food processor and grind to fine crumbs.
Add the melted vegan butter and blend to the consistency of wet sand.
Press the mixture equally into the bottoms of your un-greased tart molds (or 8" pie plate).
Refrigerate or freeze until needed.
For the custard place the first measure of sugar and the lemon juice in a heavy bottom 2 quart saucepot - you will need a larger pot for this since cooking caramel can be dangerous and may bubble up when adding the liquids, so BE CAREFUL!
Cook the sugar stirring gently to distribute the lemon juice throughout and then stop stirring once it starts to boil, place a lid over top just to create steam and help any sugar crystals dissolve.
Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
Add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
Add the cornstarch with the second measure of sugar and whisk smooth as it comes to a boil
Once the custard boils, remove from the heat and add the vanilla extract
Immediately pour the caramel custard into the prepared crusts and refrigerate to set.
Prepare the Coffee Whip by combining the sugar and instant coffee with the boiled water in a mixer bowl.
With an electric mixer and the balloon whip attachment, whip until it is firm peaks.