In a medium saucepan, combine 2 cups of cashew milk, ½ cup of maple syrup, 4 tablespoons of cornstarch, and a pinch of turmeric (if using). Whisk vigorously until smooth.

Bring the mixture to a gentle simmer, whisking constantly for about 3-5 minutes until it thickens to a custard-like consistency.

Remove from heat and stir in 1 tablespoon of vanilla extract. Blend until evenly distributed.

Allow the custard to cool in the saucepan for about 10 minutes, stirring occasionally.

Transfer to a heatproof bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.

Once chilled, serve in dessert cups or use as a filling for pastries, topped with fresh berries or nuts.