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Unfold the puff pastry sheet onto a lightly floured surface.
Combine the butter, vegan cheese, chilli flakes, and garlic in a dish.
Cut the pastry in half vertically and spread the cheese mixture on one half of the pastry, top with the other half, and roll out with a rolling pin to about ½ cm thick.
Cut into approximately 12 strips.
Gently wrap two pastry strips together to create a twist, and place on a lightly greased baking sheet (can use a silicone sheet, if you have one). Try and create a tighter twist with more twists, to ensure they don’t explode or lose their twist shape in the oven.
Bake for 12 minutes, or until melted and golden brown. Sprinkle with extra sea salt and chilli flakes, and serve hot or cold.