Vegan Creme Brulee

1) Strain the tofu until excess water is removed.
2) Put the tofu, vanilla, soya milk, sugar, salt, nutritional yeast coconut cream and cornstarch in a blender and blend until completely smooth.
3) Transfer the mixture into a saucepan, cook on a medium to low heat while whisking until it’s nice and thick.
4) Pour the mixture in to the ramekin and allow them to cool until they are just a little bit warm.
5) Cover them in cling film and let them set in the fridge for a minimum of 6 hours.
6) Right before serving add a layer of sugar across each serving, roughly 1 and ½ tsp each, using the back of the spoon to spread the sugar evenly.
7) Torch the sugar until it is caramelized.
8) Enjoy!