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 for color. Whisk until smooth, then bring to a gentle simmer over medium heat while whisking continuously for about 5-7 minutes until it thickens.

Remove from heat and stir in 1 teaspoon of vanilla extract until evenly incorporated, allowing the mixture to cool for about 10 minutes.

Transfer to a heatproof bowl and whisk until completely smooth. Cover the surface with plastic wrap to prevent a skin from forming.

Refrigerate for at least 2 hours until set. Serve as a filling for desserts or chilled with fresh fruits.