Summer Asparagus Filo Tart

1: Preheat oven to 180C fan. Transfer cashews to a small bowl and cover with hot water. Leave to one side to soak.

2: Place a sheet of filo pastry on a large baking tray and brush lightly with olive oil. Place the remaining sheets on top, brushing between each sheet with olive oil as you go. Spoon and spread the mango chutney over the base, leaving 2cm clear around the edges.

3: Prepare the creamy base. Drain and rinse the cashews and add them to a blender along with the Elmlea Plant Single, mustard, nutritional yeast, lemon juice along with generous pinches of salt and pepper. Pour the creamy sauce onto the filo and spread out over the chutney.

4: Slice the tomato and cut the tough ends off the asparagus. Scatter the tomato slices across the filo then add the asparagus.

5: Bake for 20-25 minutes or until the filo is golden.

6: Finish by sprinkling the nuts and some freshly ground black pepper on top.