Thaw the puff pastry slices according to package instructions.
In a pan, braise the onion cubes with olive oil and let cool.
Puree the soaked cashew nuts together with garlic, lemon juice, yeast flakes and, if necessary, add some water in a blender. Season the “cheese” dip mixture with salt and pepper.
Slice the puff pastries into long strips about three centimeters wide.
Brush each strip with half a teaspoon of onion cubes and half a teaspoon of “cheese” dip and twist together at the ends.
Grease your baking sheet and bake the twisted puff pastry strips at 180°C for 10 to 15 minutes or until golden brown. Let it cool.
