First, preheat the oven to 200 degrees.

Next, place the cashews in a saucepan and add boiling water. Leave them soaking on the hob for 20 minutes.

Mix the butternut squash in a bowl with olive oil, garlic, maple syrup, salt and pepper. Toss to cover the squash, then transfer to a baking tray. Roast in the oven for 25 minutes.

Lay the puff pastry sheet out on some baking parchment and trim to fit the size of your baking tray. Using a knife, score a 1-inch border around the edge of the pastry, then prick the middle of the pastry using a fork. Before it goes in the oven, brush some dairy-free milk all over it. Cook the pastry in the oven for 13 minutes.

Add the chopped mushrooms to a mixing bowl, then add the oil, balsamic vinegar, maple syrup, dried oregano, salt and pepper. Stir to cover, then leave to one side.

Drain the water from the saucepan of cashews, then add the cashews to a blender with the silken tofu, nutritional yeast, salt, white wine vinegar, lemon juice, oregano and parsley. Blend until smooth.

Once the butternut squash and pastry has cooked, remove them from the oven. Gently press down the centre of the puff pastry, leaving the border raised. Spread a generous amount of tofu ricotta all over, then evenly distribute the roasted butternut squash and mushrooms. Now sprinkle over the cranberries. Place back in the oven and cook for 7 minutes.

Once removed from the oven, top with little dollops of tofu ricotta, toasted walnuts and fresh sage leaves.