Creme Brulee

1. Put cashews, agar flakes, and salt into a food processor or good blender, and blend to fine crumbs, about 1 minute. (You might need to stop the blender and stir with a long spoon to get the big pieces off the sides) Very carefully add about 1 cup water to blender through small opening in blender top. Blend for 1 minute, then add second cup of water and blend for another minute. Add remaining water and blend for 1 minute.
2. Add tofu, sugar, and vanilla extract and blend for 1 minute. Your blender should be almost full so hold the top down tightly with a free hand while blending. Transfer entire contents to a saucepan and cook on low for 15 minutes.
3. Stir constantly, making sure nothing sticks to the bottom and that the mixture does not boil! Do not overcook! After 15 minutes, transfer to ramekins. ( I usually fill 4 ramekins and put the rest into 3 bowls.) Allow ramekins/bowls to cool at room temperature for 2-3 hours (this is important, allows water to evaporate and texture to firm slightly). Cover with plastic wrap and refrigerate. I usually refrigerate overnight before eating, but probably 1 hour would be enough.
4. Recipe keeps in this state for a long time in the refrigerator.....at least a week with no change in flavor or texture. Remove ramekin from refrigerator, spoon a decent coating of sugar over top of mixture, about 1/16th of an inch all around. Then use brulee torch to heat sugar, takes about 1 minute. Let burnt sugar cool for a couple of minutes before serving.
Source of recipe: I modified this recipe to be vegan.