For 4 x 125 ml dariole moulds or ramekins
Add 1 cup of sugar to a heavy based saucepan and place over medium-high heat.
Watch it continuously until the sugar starts to melt. Swirl the sugar around in the saucepan until it is all melted and caramelised. Pour evenly into 4 moulds. Set aside to cool.
For cashew coconut cream.
1 cup coconut cream
1/2 c sugar
1 tsp vanilla bean paste
1 tsp agar agar
125 g cultured cashew cheese ( eg Artisa St Clair)
Heat coconut cream, sugar and vanilla over medium heat. Sprinkle agar agar powder over mixture and whisk to combine.
Bring to the boil and simmer for 3 minutes.
Take of heat and whisk in the cashew cheese until smooth.
Pour mixture carefully over the caramel in the four moulds. Transfer to fridge, leave overnight to set.
Unmould to serve.