Spinach and Cashew Triangles

- 5 sheets frozen Frozen vegan puff pastry
- 150g / 5.29oz raw Raw cashews
- 3 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Sea salt
- 250g / 8.82oz Spinach
- 1 tbsp Soya milk
- 2 tbsp Black sesame seeds

1. Preheat the oven to 200°C (400°F).
2. Defrost 5 sheets frozen vegan puff pastry.
3. Blend 150g / 5.29oz raw cashews with 125ml / 4.23fl oz cold water, 3 tbsp nutritional yeast, 1 tsp garlic powder, 0.5 tsp onion powder, and 0.5 tsp sea salt until smooth.
4. Mix the cashew cream with 250g / 8.82oz spinach.
5. Cut pastry sheets into equal-sized squares, place 1 tbsp filling in the center, and fold into triangles.
6. Brush each triangle with 1 tbsp soya milk and sprinkle with 2 tbsp black sesame seeds.
7. Bake for 20-25 minutes until golden brown.