The same rich, creamy vanilla custard and crunchy, caramelised topping but make it vegan!
Mix the coconut milk, arrowroot, coconut sugar and cashews together in a saucepan. Stir to combine, bring to a simmer over a medium heat while stirring for 5 minutes. Remove from the heat.
Carefully pour the mixture into a blender, tip in the nutritional yeast, vanilla and turmeric and blend until creamy.
Pour the mixture into four brulee dishes or ramekins, place in the fridge to set overnight and before serving sprinkle one tablespoon of sugar on top. Use a kitchen torch to caramelise the sugar to create a crispy top.