This is sooooo delicious, easy and definitely a crowd pleaser. Full of a creamy cashew, mushroom and spinach mixture and soo flaky on the outside. Makes two pastries
Ingredients: 1 Phyllo package 1 1/2 soaked cashews 1 tsp apple cider vinegar 4 tbsp mushroom stock (or veggie) 1 tsp Italian seasoning 1/2 chopped onion 2 package of shrooms 2 garlic cloves 2 handfuls of spinach 3 tbsp vegan butter (or oil)
Method: Cook onion, garlic and mushrooms in a saucepan. Blend cashews, stock, ACV and stock until creamy. Add spinach to saucepan to wilt. Combine cashew mixture with cooked veggies. On a pan place 1 piece of phyllo and lightly brush with butter. Place another phyllo on-top and do this for 6 layers. Add mushroom mixture into the middle of the phyllo. Trim excess phyllo. Wrap it however you want trying not to layer the phyllo too much. Brush with butter. Cook on 410 degrees for 20 minutes, until flaky and crispy.