Step 1

First, place the non-dairy milk and cashews in your blender and thoroughly puree, until completely smooth. This will create a thicker, richer “milk” to cook the oats in. If you don’t have a high-speed blender, soak the cashews for 4 – 6 hours beforehand so that they break down more readily. Otherwise, you may also substitute 2 cups of full-fat coconut milk or vegan creamer for the two ingredients and skip this step altogether.

Step 2

In your pressure cooker, combine the blended cashew creme, oats, salt, and maple syrup, and stir well. Bring to high pressure and cook for 11 minutes, and then let the pressure fall naturally (natural release) until the seal is broken and the lid can be opened. Mix in the vanilla extract.

Step 3

Divide the cooked oats equally between 4 – 6 ramekins, and let cool to room temperature. The oatmeal can be refrigerated and stored for up to 5 days at this point, frozen for 3 – 4 months, or Brûléed right away. If using frozen oats, allow them to fully thaw first, and if using chilled oats, allow them to come back up to room temperature.

Step 4

Mix together the brown sugar and water to create a thick sugar paste. Spread 1 – 2 teaspoons over the tops of each ramekin filled with oats, to evenly coat the surface. Place the ramekins under a hot broiler set to high, and cook until the sugar bubbles and caramelizes. Serve immediately, with berries or sliced bananas if desired.