4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs
1 tsp fresh lemon juice
1 tsp dried onion granules
handful fresh herbs, such as flatleaf parsley, or other flavourful salad leaves
4 banana shallots, peeled, halved or quartered lengthways
4 fresh thyme sprigs
3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do)
sea salt and freshly ground black pepper
115g/4oz cashew nuts, soaked in boiled water for 15 minutes
40²µ/1½´Ç³ú hazelnuts or walnuts, chopped (optional)
1 tsp maple syrup or agave nectar
½ tbsp nutritional yeast flakes
2 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
pinch white pepper
120ml/4fl oz cashew milk or any plant-based milk
320g/11½oz pack ready-rolled vegan puff pastry