Combine the arrowroot starch (or cornstarch) and sugar in a sauce pan.
Whisk in half a cup of milk and stir until smooth and the arrowroot starch (or cornstarch) is fully absorbed.
Whisk in the remaining milk, turmeric, and salt, if using.
Turn heat to medium to medium-high until the mixture starts to thicken, while stirring occasionally, about 10 minutes.
Turn heat to low and continue stirring until it coats the back of the spoon, about 1-2 minutes more.
Remove from heat and stir in the vanilla.
Cover and store in the refrigerator until you’re ready to enjoy.
Notes
* You can use any non-diary milk for this pudding. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats.