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Grease four ramekins or small bowls and set aside.
In a blender or bowl of a food processor, combine the cashews, tofu, milk, sugar, cornstarch, grapefruit juice, maple syrup, and salt. Blend on high for 30 seconds to a minute, or until mixture is smooth and creamy.
Transfer to a saucepan over medium heat and whisk continuously until thickened, about 5-7 minutes. Make sure to whisk continuously, or the bottom of the mixture will burn!
Pour the mixture evenly into the ramekins and refrigerate for at least 4 hours, or until filling is set.
To caramelize the tops: After the creme brûlée has chilled, top each with 1-2 tablespoons of the granulated sugar and broil on high for 2-3 minutes, watching closely until the tops are a deep golden brown. Alternatively, you can use a kitchen torch to get the same effect. Serve.