In a medium saucepan, combine 2 cups of cashew milk, 1/4 cup of maple syrup, 4 tablespoons of cornstarch, and a pinch of turmeric (if using). Whisk together until smooth, ensuring no lumps from the cornstarch. Place the saucepan over medium heat and continue whisking gently to combine all ingredients for about 2 minutes.

Bring the custard mixture to a gentle simmer, maintaining medium heat while whisking continuously. After 5-7 minutes, you should notice it begin to thicken noticeably. Keep an eye on the texture—you want it to become smooth and creamy, similar to a thick pancake batter. Remove from heat once you achieve this desirable thickness.

Once the thickness is reached, stir in 1 teaspoon of vanilla extract or the seeds from a vanilla bean for a richer flavor. The custard will release a lovely aroma, signaling it’s ready for the next step.

Transfer the hot vegan custard into a heatproof glass bowl. Allow it to cool slightly at room temperature while whisking it occasionally to prevent a skin from forming on the surface. For best results, let it cool for about 10-15 minutes.

To set the custard, cover the glass bowl tightly with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 2 hours to allow it to firm up properly.