Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit/ Gas 6).

Defrost the pastry sheets.

To make the filling, in a high-speed blender, blend the cashews together with 125ml (½ cup) of cold water, the nutritional yeast, garlic powder, onion powder and sea salt until smooth and creamy.

Mix the spinach with the cashew cream and set aside.

Cut the pastry sheets into equal-sized squares (usually into four) then place 1 large tablespoon of the filling in the center of each and fold each square into a triangle. Press down the two open sides with a fork to close gently and place them on the prepared baking sheet.

Using a pastry brush, gently brush each triangle with a little soya milk, then sprinkle some sesame seeds on top.

Bake them in the preheated oven for 20-25 minutes until golden brown. Remove from the oven and serve warm or cold.