Preheat oven to 300F (150C). Spray or lightly oil four small (6 ounce) ramekins or ceme brulee dishes. Place the ramekins in a shallow baking dish.

Place the cashews in a small bowl; cover with boiling water and let stand for 5 minutes. Drain.

Place the drained cashews, coconut milk, sugar, tapioca starch, vanilla, salt, and optional turmeric in a blender. Blend on high speed until completely smooth.

Pour the cashew mixture into a medium saucepan set over medium-high heat. Cook and whisk for for about 3 to 4 minutes until small bubbles appear and the mixture thickens slightly.

Evenly divide the creme brulee mixture into the prepared ramekins. Fill the shallow dish with hot water until it reaches halfway up the ramekins.

Bake in the preheated oven for 33 to 38 minutes until the puddings are just set (they should jiggle slightly when moved).

Remove the puddings from the water bath and cool completely on a wire rack. Transfer to the refrigerator and chill until cold (at least 4 hours or up to overnight).

When ready to be served, sprinkle each crème brulee with a layer of sugar about 1/8 inch thick and caramelize with a kitchen torch, the torch quickly over the sugar until it is caramelized (see notes for using broiler instead). Serve immediately.