INGREDIENTS

• 120-150 ml / ½ cup + 1-2 more tbsp maple syrup, adjust to taste
• 125 g / 1 cup raw cashews, soaked in boiling water for 30 mins
• 200 g / 7 Oz silken tofu (I use Clear spring)
• zest of 1 lemon + 1 tbsp lemon juice
• 2 tsp vanilla paste or vanilla extract
• a pinch of ground saffron (or saffron threads) or a few pinches of turmeric
• 2 tsp corn flour / cornstarch dissolved in 1 tsp water
• 320 g / 11 Oz vegan puff pastry
• oil, to grease the baking tin
• 1 tbsp ground cinnamon mixed with 2 tbsp icing sugar (optional)