This vegan custard from Lisa Dawn Angerame’s cookbook Wait, That’s Vegan? is made from a combination of coconut milk and cashew cream and gets an added richness from decadent cacao butter.
¼ cup raw cashews, soaked overnight, and drained
¼ cup water
1 (13.5-ounce) can unsweetened coconut milk
¼ cup sugar, plus more for the brûlée
2 tablespoons arrowroot flour
2 teaspoons vanilla extract
½ ounce cacao butter
⅛ teaspoon salt
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