INGREDIENTS
1
Lemon, zest of
200 g
Silken tofu
120 milliliters
1-2 more tbsp maple syrup
1 tbsp
Cinnamon mixed with, ground
2 tsp
Cornflour / cornstarch
1 pinch
Saffron, ground
2 tsp
Vanilla paste or vanilla extract
1
Oil
125 g
Cashews, raw
320 g
Puff pastry, vegan