Pumpkin and Cashew Cheese Triangles

• YIELD: 8
• PREP: 40 mins
• COOK: 10 mins
• READY IN: 50 mins

Ingredients

• 2 Sheets Frozen Vegan Puff Pastry
• 1/2 Butternut Pumpkin Peeled & Cubed
• 2 Cloves of Garlic Minced
• 1 Cup Cashews
• 1/2 Cup Water
• 1 Tsp Apple Cider Vinegar
• 1/2 Cup Parsley
• 1 Tsp Sage
• 1/2 Cup Crushed Walnuts
• 1/2 Cup Dried Cranberries
• Fresh Pepper

Instructions

1. Roast the pumpkin for 34-40 minutes at 200 until soft
2. Process cashews, apple cider and water in a high powered blender until smooth
3. Using a nut-milk bag, or muslin cloth, squeeze out excess water from the cashews. Set aside
4. Mash the pumpkin and cashew cheese together, and stir through parsley, sage, garlic, walnuts, cranberries and pepper
5. Cut the puff pastry into squares and fill each square with a dessert spoonful of mix
6. Fold over, fork the edges, sprinkle the top with water
7. Bake at 180C for 10 minutes, or until golden brown on top
8. Serve with a crisp, green salad

• COURSE: Main Meals
• SKILL LEVEL: Easy