To make the caramel:

Soak the cashews in boiling water for 20+ mins (the longer the better)

Blend with the plant-based milk until smooth (add extra dashes of milk if it's stubborn to blend)

Add the sugar to a dry pan on high heat

Stir continuously until it forms a brown viscous liquid

Remove from the heat and add the cashew cream

Stir VERY QUICKLY to combine & prevent any lumps forming

Store in the fridge until ready to use

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Preheat the oven to 200'C/180'C fan

In a large bowl, combine the brownie mix, margarine and boiling water

Transfer the mix to a lined baking tin so that the mix is 1 inch deep

Swirl in your vegan caramel, sprinkle on some salt and bake for 20-25 minutes.

Allow to cool before cutting.