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Scoop one cup of the fat from a can of chilled coconut milk, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer (low boil) over medium heat while stirring (this can take up to 5 minutes). Simmer for 1 minute. Remove from heat. Don't worry about lumps in the sauce if they occur.
Add the cream mixture to a high-speed blender. Add the nutritional yeast flakes, vanilla, and pinch of turmeric (for color). Blend until creamy.
Pour the cream into 4 brûlée dishes or ramekins (or 8 smaller containers). Place in the fridge to set for at least 2 hours to overnight (the longer it sits the thicker the cream will become).
Before serving, sprinkle the top of each with approximately 1 tablespoon granulated sugar and make sure the entire surface of cream has sugar over it. Use a kitchen torch to carmelize the sugar and create a crispy top coating. Serve immediately or refrigerate for up to an hour before serving.