Artichoke Olive Tart - Key Lime Coconut

Ingredients

• 3/4 cup cashews (soaked in water for 20 to 30 minutes, then drained)
• 1 15-ounce can cannellini beans (drained)
• 1 teaspoon yellow mustard
• 1 lemon (juiced, 1/3 to 1/4 cup)
• 2 cloves garlic (minced)
• 2-4 tablespoons nutritional yeast (I used 4 tablespoons)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 tablespoon dried summer savory
• 2 tablespoons cornstarch
• pinch each salt and pepper
• 2/3 cup plant-based milk (I used unsweetened almond milk)
• 1 cup artichoke hearts
• 1/4 cup kalamata olives (buy them sliced, so the pits have been removed)
• 1 cup peas (canned or frozen. I used canned)
• 2 sheets puff pastry (or enough to cover the bottom and sides of your dish)