How to make
Soak the cashews in water for 24 hours. Then grind them in a blender, until a smooth mixture is obtained.
Mix the coconut cream, vanilla, coconut sugar and starch.
Stir and add the cashew puree.
Mix well and distribute it into bowls, by not filling them to the brim.
Sprinkle them with brown sugar on top.
Arrange the prepared Creme Brulee into a baking pan with cold water, which should be covering the bowls halfway.
Bake the vegan creams at 360°F (180°C) for 25 minutes.
Leave the Lean Creme Brulee to cool and refrigerate it for 4-5 hours before serving.
