Steps

• Soak the cashews in water for 45 minutes.
• Drain the cashews and blend them with water, herbs, lemon juice, and salt until you get a smooth cream.
• Roll out the puff pastry into a large circle. Then, using an inverted bowl, cut out circles (about 10 cm in diameter). You can press the leftover scraps together to roll them out again and cut more circles (but avoid forming a ball, as it’s puff pastry and you want to preserve the layers).
• Spread a thin layer of herb cream on each circle.
• Fold each circle in half to form a half-moon shape. On the rounded edge, cut two slits almost all the way to the top, creating a small strip about 1 cm wide. Take the two ends of the half-moon and fold them toward the center. Press with your finger to seal the pastry. Then fold the strip over the center and tuck the end underneath the pastry.
• Place the knots on a baking sheet and brush them with soy milk.
• Bake for 20 minutes at 180°C (355°F).