In a medium saucepan, whisk together cashew milk, maple syrup, cornstarch, and turmeric until cornstarch is fully dissolved.

Place the saucepan over medium heat and continuously whisk until the mixture comes to a gentle simmer and thickens, about 5-7 minutes.

Remove from heat and stir in vanilla extract or vanilla bean seeds.

Transfer to a heatproof bowl and let cool for about 10 minutes, stirring occasionally to prevent lumps.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.