To make the creme brûlée filling, over a low heat, heat the coconut milk and cashew butter in a saucepan and stir until melted. Separately, add the almond milk to a bowl and whisk in the starch, salt, and sugar.
Now add the milk/starch mixture to the warm coconut milk and continue to whisk over a low heat until the mixture has thickened, about 4 or 5 minutes. Stir in the vanilla until smooth.
Carefully pour the mixture into your ramekins and nudge to make sure they are level.
Brulee:
If you are using a torch for the topping then allow them to cool completely. If using the broiler element on your oven turn it on and preheat oven to 400 degrees F (200 C) and place the creme brulee dishes on a baking tray. Sprinkle the additional sugar over the tops and bake on broil for 4-5 minutes watching very carefully, until the sugar on the tops begins to bubble and caramelize. Remove them from oven and cool completely.
Once cool to the touch, cover the dishes and place them in the fridge to chill for about 2 hours or up to overnight.
If you chose the broil method they're ready to serve when chilled. If you're using a torch, remove them from fridge when ready to serve and sprinkle the additional sugar on the tops and individually caramelize the sugar on the top of each dish with torch. Serve and enjoy.