1/2 cup (125 ml) plain unsalted cashews

1 tablespoon (15 ml) agar-agar flakes (see note)

1/8 teaspoon (0.5 ml) salt

1 1/2 cups (375 ml) boiling water

6 oz (180 g) soft silken tofu (such as Mori-Nu)

1/4 cup (60 ml) maple sugar

1/4 teaspoon (1 ml) vanilla extract

Sugar, for caramelizing

In a blender or food processor, process the cashews into powder with the agar-agar and salt.

Add 125 ml (1/2 cup) of the boiling water and process for about 1 minute. Gradually add the remaining water and process on high for 2 minutes. Add the tofu, maple sugar, and vanilla and process again for about 1 minute or until the mixture is as smooth as possible. Strain.

Pour into a saucepan and heat gently, stirring, for about 10 minutes. Do not boil.

Divide among four 180 ml (3/4 cup) crème brulée ramekins or five 125 ml (1/2 cup) ramekins.

Let cool. Cover with plastic wrap and refrigerate until completely chilled, about 4 hours. Sprinkle with sugar and caramelize quickly using a kitchen blowtorch or crème brulée iron. Serve immediately.

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