To make the dough, mix the flour, water, yeast, oil and some salt until a dough forms. Knead until smooth and let rise for 30 minutes before rolling out into two crusts. Cube the FETO finely and slice the onions into thin strips. In a tall cup, blend the soy cream and cashew butter with an immersion blender until smooth. Season to taste with salt and pepper and spread onto the crusts.
Add the FETO cubes and the onion strips and bake for 8 to 12 minutes in a preheated oven at 220º C.
Sprinkle with parsley and serve.
