For a comforting meal just as delicious as the classic, look no further than this vegan Creamy Vegetable Pot Pie. The cashew creamer and nut pulp adds that luxurious creaminess sure to satisfy all eaters. Use your favorite pie dough recipe or even a store-bought favorite for an impressive meal done in less than an hour.
Turn the oven on to 350F. Prepare a 9in deep pie dish with nonstick spray and set aside.
Using your Almond Cow, prepare one recipe (500ml) of Almond Cow cashew creamer. Reserve cream and pulp and set aside.
On a lightly floured surface, roll out a disc of your preferred pie dough into a 10.5” circle about 1/4-inch thick. Gently transfer dough onto a parchment paper lined tray and refrigerate while you prepare the filling.
In a large dutch oven, melt butter then saute onion and celery until translucent. Add carrot and potato and season with salt and peppers. Add 1 cup stock, lower temperature to a simmer and cover for 5 minutes to soften potatoes and carrots. Careful not to overcook since the vegetables will continue to soften in the oven, and you do not want the vegetables to become mushy.
Whisk tapioca starch with creamer liquid and combine until no lumps are present. Add pulp and starchy creamer to the pot and bring to a simmer, stirring constantly. Continue stirring until thickened and fully combined (about 1-2 minutes). Taste and season with additional salt and pepper as needed. Remove from heat and pour mixture into the greased deep pie dish.
Moving quickly, top with prepared pie crust and crimp or press edges along the top of your pie dish as desired. Cut a round circle from the center or four slits into the center of the pie crust to allow steam to release while baking.
Bake for 25-30 minutes until the crust is golden brown. Serve warm and enjoy!
This recipe is easily customized with any of your favorite vegetables or can also be made with frozen vegetables. Simply thaw frozen vegetables before adding to avoid adding water to the creamy base.