Place onion slices on the bottom of a nine- x 13-inch pan. Place meat on top of onions.

In a bowl, combine tomato sauce, coconut aminos, and spices. Pour over meat.

Cover tightly and bake at 300 degrees Fahrenheit until meat is fork tender (approximately four to five hours). Using two forks, shred the beef.

In a large bowl, mix all ingredients together until a dough forms.

Line a baking sheet with parchment paper. Roll out dough evenly on the pan. Shape the dough into two long rectangular flatbreads.

Bake at 400 degrees Fahrenheit for 10–12 minutes or until the dough is golden and crispy around the edges.

In a pot, combine ingredients and bring to a boil. Simmer on low for 40–60 minutes. Mash with a fork and let cool.

Soak cashews in water for 30 minutes. Drain and rinse cashews. Place all mayo ingredients in a high-power blender or a food processor fitted with the S-blade and blend until smooth and creamy.

Spread tomato jam on the flatbreads, then add pulled beef and caramelized onions if using. (If you will need to rewarm it, stop here and add the rest after warming.) Top with arugula and drizzle with cashew-garlic mayo.