In a medium saucepan, whisk together the almond milk, coconut cream, maple syrup, and salt until smooth and well combined.

In a separate small bowl, mix the cornstarch with a few tablespoons of the almond milk until smooth, creating a slurry.

Place the saucepan over medium heat and stir continuously until the mixture begins to simmer.

Gradually add the cornstarch slurry while continuously whisking to achieve the desired thickness.

Allow the mixture to simmer for a few more minutes, stirring occasionally until it thickens to your liking.

Once thickened, remove the saucepan from heat and stir in the vanilla extract.

Transfer your vegan caramel cream to a serving dish or individual cups. Allow it to cool to room temperature before refrigerating for at least 2 hours to set properly.