Ingredients

The following ingredients have 2 Servings
  • 1 vegan gluten-free pie crust recipe (, make sure to use one that makes two or double it)
  • 6 tablespoons cooked potato
  • 6 tablespoons raw cashews (, see note)
  • 6 tablespoons cooked white beans (, rinsed and drained)
  • 1 cup cashew milk (, or other dairy free milk (can sub broth or water if desired))
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • 1 cup chopped white or yellow onion
  • ½ teaspoon sea salt
  • Drizzle of oil or broth to saute if oil free
  • 8 ounces crimini mushrooms (, about 4 cups sliced)
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Extra ¼ cup milk plus 1 tablespoon reserved creamy sauce to brush on top

Instruction

  • Preheat oven to 350 F/ 175 C.
  • Put all creamy sauce ingredients into a blender and blend until nice and smooth. Reserve one tablespoon mixed with the ¼ cup milk on the side to brush pie if you choose. It is not needed, just will give an extra browning on the top.
  • Sauté onions in oil (or broth) and salt until nice and caramelized. About 5-7 minutes.
  • Add mushrooms, carrots and celery and sauté until mushrooms have released their liquid and it has mostly evaporated. About 5 minutes.
  • Add peas and thyme. Cook 2-3 minutes.
  • Add creamy sauce and cook until thickened. About 2-3 minutes.
  • If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See post for photos.
  • Put filling into raw pie crust. Top with second raw pie crust and cut slits in top. See post for photos.
  • If you choose, brush with milk/creamy liquid.
  • Bake for 45 minutes until nice and golden.