Combine 2 tablespoons of almond milk with tapioca starch to make a slurry.

If using raw cashews, process them into a very fine paste.

Whip vegan cream cheese, coconut oil, and cashew paste until smooth and creamy.

Fill a large bowl with ice and water.

Combine remaining almond milk, sugar, corn syrup, and vanilla seeds and bean in a saucepan.

Heat over medium-high heat until bubbling.

Remove from heat and drizzle in the tapioca starch slurry.

Stir well and bring to a boil over medium-high heat.

Reduce to a simmer and let simmer for 30 seconds until thickened.

Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until incorporated.

Remove the vanilla bean and pour the mixture into a blender.

Blend on high for 3 minutes to homogenize.

Pour the mixture into a Ziploc bag and submerge in the ice bath.

Let stand until cold, about 30 minutes, adding more ice as needed.

Remove the frozen canister from the freezer, assemble ice cream machine, and turn it on.

Pour the creme base into the canister and spin until thick and creamy.

Pack the creme into a storage container.

Press a sheet of parchment directly against the surface and seal with an airtight lid.

Freeze until firm, at least 4 hours.