First make the cashew sauce. Soak 100g cashew nuts in boiling hot water for at least 20 minutes. Drain and add to a blender with 400ml oat milk, 2 tbsp nutritional yeast and a little salt and pepper. Blend until smooth and set aside.
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
If your potatoes aren’t cooked, peel and chop three medium potatoes into bite sized pieces, then boil in a pan of hot water until soft.
To make the pie heat 1 tbsp dairy free spread in a large frying pan. Add the 2 sliced leeks and sauté until soft.
Add the 280g bag of vegan Quorn pieces and stir fry for 2 minutes.
Add the cashew sauce and bring to the boil. Then simmer until the Quorn pieces are cooked through (about 10 minutes).
Stir through your cooked potatoes and 1 tbsp chopped parsley and transfer to a large pie dish.
Cover with the puff pastry sheet. Use the tip of a sharp knife to make a criss-cross pattern in the pastry then bake for 25-30 minutes until the pastry is golden brown.