Soak the cashews in boiling water for 30 minutes

Remove the cashews from the water and blend with the plant-based milk until smooth

Add the sugar to a dry pan on medium heat and stir continuously until a dark brown liquid forms

Remove from the heat and QUICKLY add the cashew cream, stirring constantly to prevent any lumps forming

If lumps do form, return for the heat and continue stirring until they dissolve

Transfer the caramel to a jar and refrigerate until ready to use

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

In a large bowl, combine the cookie ingredients to form a dough

If the dough remains sticky (this happens with certain margarines), refrigerate for 5-10 minutes

Divide the cookie dough into 8 even chunks and roll into balls

Place on a lined baking tray and press lightly to form a well in each cookie dough ball

Add 2 tsp caramel to the well and bring in the sides of the cookie dough to cover the caramel

Sprinkle some salt over the tray and bake for 15 minutes

Once cooled, top with some extra caramel and salt!