Step 1

Mix the cornstarch with a little of the non-dairy milk until smooth.

Step 2

Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric.

Step 3

Heat on medium to high heat, stirring all the while until it thickens dramatically.

Step 4

Add vegan butter and whisk in.

Step 5

Now it’s ready to serve as a dessert topping for cakes or pies or puddings etc.

Step 6

Or you can allow it to cool and serve it cold over fresh or canned fruits.