For the dough:
Mix the flour with vegan margarine and vegetable shortening until obtaining a sandy texture, then add cold water little by little until the dough is soft and does not stick to your fingers.
Sprinkle some flour on the table and roll out the dough using a rolling pin until it is about 0.02 inches or 0.5 mm thick.
Roll the dough around the rolling pin and roll it out on a non-stick baking pan, fit the dough to the baking pan, cut the excess edges, and dock with a fork both the base and edges so that the dough will not puff up.
Before baking the dough, leave the baking pan with the dough in the freezer for about 10 minutes.
Finally bake the dough at 350°F for 20-25 minutes.
Dice the onion into small cubes, grate the carrots, mince the garlic, slice the mushrooms, and cut the cashews into halves.
Heat the oil in a pan, add the onion, and slow cook until caramelized. Add a bit of salt.
Add the carrot, garlic, thyme, 2/3 of the mushrooms (reserve 1/3 for decoration), a bit of salt, and gently stir fry until soft and the mushrooms’ liquid has been absorbed.
Finally, add the vegan cream cheese, the halved cashews (reserve the other half whole for decoration), and 7 ounces of blueberries. Mix until the cheese is soft and the mixture is creamy.
Fill the cooked dough with the previous mixture and add the rest of the mushrooms, blueberries, and cashews on top as decoration.
Finally bake for 5-10 minutes.
