Soak the cashews in a small pan of boiling water for an hour to soften

Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed

Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened

Add the chopped carrot and onion, cook until the onion is translucent

Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper

Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set