Cashew panna cotta with raspberry sauce

Cashew panna cotta

• 100 g raw sugar
• ½ vanilla bean, cut into pieces (2 cm)
• 200 g raw cashews
• 2 ½ tsp agar agar
• 1 tbsp sunflower oil
• 500 g water

Raspberry sauce

• 30 g raw sugar
• 200 g frozen raspberries, thawed, juice reserved
• 20 g lemon juice (optional)