In a high speed blender, combine soaked cashews and water and blend until completely smooth. Set aside.
In a small bowl, mix together soy milk with lemon juice and let sit for 10 min. The combination will curdle and turn into vegan buttermilk.
Slice the vanilla bean lengthwise and scrape the seeds out with the back of the knife.
In a medium size sauce pan on medium-low heat, whisk together the almond milk, sugar, salt, and both the vanilla pod and the seeds you previously scraped out.
Cook on a low boil for about 2 minutes while constantly whisking until the custard thickens. Once cooked, set aside to cool slightly.
Remove the vanilla pod and whisk in the cashew cream until evenly combined. This creates your delicious custard.
Divide the custard into two, 4oz glass mason jars, cover and place in the refrigerator for 6 hours or overnight to set.
Once set, coat with a thin, even layer of coconut sugar and broil in the oven on the top rack for about 2 minutes. Keep a close eye to avoid over burning, you’re aiming for a slight browning on the top to crystalize the sugar. You can also use a small kitchen torch if you have one.
Allow to cool for 3-5 min and serve immediately.
Note: You can store the custard in the fridge for up to 3 days until you’re ready to add your sugar coating to broil and serve.