- For vanilla custard base:
- 6 tablespoons plus 2 cups soy creamer, divided
- 1/3 cup kuzu (a thickening agent; available in Japanese grocery stores and online)
- 1/2 cup vegan sugar
- 1 vanilla bean, split and scraped
- For chocolate custard:
- 6 tablespoons soy creamer
- 2/3 cup vegetarian dark chocolate chips
- For strawberry custard:
- 1 cup fresh strawberries
- 1 teaspoon lemon juice
- 1 tablespoon light agave nectar (available in Mexican grocery stores and online)
To prepare vanilla custard base, stir together 6 tablespoons cold soy creamer and kuzu in a small bowl until kuzu is dissolved. Set aside.
Heat remaining soy creamer, sugar and vanilla bean in a medium saucepan over medium-high heat, until boiling. Add kuzu mixture to saucepan, reduce heat and simmer for 2 minutes, stirring constantly as mixture quickly thickens. Remove from heat and cool to room temperature. Remove vanilla bean, then divide vanilla custard into three bowls. Cover one bowl with plastic wrap and chill for at least 4 hours. Set other two bowls aside.
For chocolate custard, scald soy creamer in a small saucepan. Pour over chocolate chips in a medium bowl. Stir until smooth and set aside to cool.
Stir cooled chocolate mixture into a bowl of vanilla custard base. Cover with plastic wrap and chill for at least 4 hours.
For strawberry custard, combine ingredients in a blender and blend until smooth. Stir mixture into remaining bowl of vanilla custard base. Cover with plastic wrap and chill for at least 4 hours.
To serve, layer each of the custard flavors in parfait glasses.