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1
Soak the cashews in hot water for 1 hour until softened
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2
Cut the vanilla pods in half lengthwise to open them up and scrape the seeds out with a teaspoon.
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3
Everything will be used, seeds and pods
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4
Put the milk, granulated sugar, chickpea flour, cornstarch, salt, vanilla pods and vanilla seeds into a medium sized pan
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5
Bring to a low boil over a medium heat and let the milk start to thicken, scraping the pan sides as required.
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6
Let cook, whisking continuously, for 2 minutes to ensure the taste of the flours are cooked out
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7
Take off the heat and let cool for 10 minutes, removing the vanilla pods when the time is up
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8
Meanwhile drain and rinse the cashews then put them into a blender with the water from the ingredients list and puree smooth
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9
Pour the mixture into the blender and blitz together with the cashew puree
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10
Set out 4 custard cups or ramekins and spoon a layer of the stewed cherries avoiding using the juice into the bottom of each
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11
Pour the mixture evenly over the cherries then cover the ramekins with foil
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12
Refrigerate for 6 hours until set or preferably overnight.
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13
At this stage they'll sit happily for 2 days in the fridge so are ideal for preparing the day before
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14
When ready to serve, sprinkle a tbsp of brown sugar evenly over the top of each custard and place under a preheated grill / broiler for 5 minutes or until the sugar has melted.
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15
Use a medium setting and keep an eye on them
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16
Once the top is burnt you'll need to eat them within an hour.
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17
Don't put them back in the fridge, the sugared tops will melt
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18
A lovely, creamy dessert!
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19
For a coffee flavoured variation, use 120mls strongly brewed black coffee in the blender in place of the water
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20
For salted caramel flavour, add 60mls of my vegan dulce du leche sauce to the cashews when adding the milk mixture into the blender and increase the salt to a 1/4 teaspoon.
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21
Once the tops are burnt, sprinkle with a small pinch of good sea salt
