Put the milk, sugar and vanilla in a pan and whisk together.
Put the cornflour in a small bowl.
Add a couple of tablespoons of the milk from the pan.
Mix to form a thin, lump-free paste.
Add the cornflour mixture to the milk pan and whisk to combine. Warm the pan of milk over a medium heat, bringing almost to the boil while whisking until thickened.
Take off the heat, add the cream cheese.
Whisk vigorously until all lumps are removed.
Enjoy with your favourite dessert.
Any leftover vegan custard needs to be placed in the fridge within an hour of making, as you would with dairy custard.Either keep it in the jug and cover with clingfilm or a beeswax wrap, or transfer it into a sealed container.The custard will continue to thicken up, so may not be pour-able after it has been in the fridge. If your custard is too thick to pour you can warm it up on the hob or in the microwave and whisk in a little more milk to thin it out to your preferred consistency.Your vegan custard will keep for up to 5 days in the fridge if you've used a freshly opened carton of plant milk and stored it correctly.