Pre-heat your oven to 190c / gas mark 5.
Add the oil to a saucepan and heat up over a medium heat.
1 tablespoon olive oil
Sautée the onion until soft.
1 onion
Pop the nuts, breadcrumbs, rosemary and a pinch of salt & pepper into a blender and blitz until combined.
220 g cashews, 100 g breadcrumbs
Add the stock and onions, then blend again.
1 onion, 150 ml vegetable stock, 1 tablespoon fresh rosemary
Put the pan back on to a medium heat and add the spinach – add handful by handful if you struggle to fit it all in the pan at once. Stir until all the spinach has wilted down, put the lid on for 30 seconds at a time to help it wilt, then stir. Drain off any liquid.
200 g spinach
Serve half the nut mix into a 1 lb loaf tin lined with greaseproof paper, and smooth it out with a spoon so it's level.
Spoon on the wilted spinach and spread it until it's evenly coating the nut mix.
Add the vegan cheese on top of the spinach, again, creating an even layer.
75 g vegan cheese
Serve the other half of the nut mix into the tin and smooth it out evenly.
Put the loaf tin into the oven to bake for 40 minutes, turning halfway through. Once done it will be a lovely golden colour on top, and the cheese will be gooey in the middle.
Leave to stand for 30 minutes to allow it to set, then serve.