For the feta, cook the almonds and cashews in boiling water until soft, then drain well.
Blend all feta ingredients in a high-speed blender until completely smooth.
Spread the feta mixture onto a small baking tray lined with plastic wrap. Shape into a block and wrap tightly. Refrigerate for at least 4 hours or overnight until firm.
Slice the beetroots paper-thin using a mandoline. Arrange in overlapping circles on serving plates.
Whisk together pomegranate molasses and olive oil. Drizzle over the beetroot slices.
Crumble the chilled vegan feta over the carpaccio.
Scatter with roasted walnuts, rocket and pomegranate seeds.
Finish with a drizzle of extra virgin olive oil and serve immediately.
