Preheat oven to 350°F.
In a bowl, beat cashew butter and 1 Tbsp. brown vegan butter with sugar until light and fluffy.
Beat in applesauce and vanilla extract.
In a separate bowl, whisk together flour, salt, and baking soda.
Fold dry ingredients into wet ingredients to form dough.
Chill dough in a refrigerator for 10 minutes.
Combine remaining 2 Tbsp. brown vegan butter, Lyle's golden syrup, and cream soda into a pot and cook on a stove over medium heat until a caramel is formed. Set aside.
Roll chilled dough into balls and place on a baking sheet.
Bake for 10 minutes then create a divet in each cookie and fill with caramel.
Optionally sprinkle with sea salt.