Easy Vegan Pot Pie

Easy Vegan Pot Pie Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 50 minutes


Cashew Cheese Sauce:

1 cup Raw Cashews (150g)

1/4 cup Nutritional Yeast (15g)

1/2 tsp Crushed Garlic

1 Tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

7 Tbsp Water

Sautéed Veggies:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 tsp Dried Basil

1 Tbsp Soy Sauce

5 cups Button Mushrooms (480g) Sliced

8 Small Zucchinis (600g, 4 cups) Sliced

1 and 1/2 cups Frozen Peas (240g)

Pie Crust:

1 Sheet Vegan Puff Pastry

Melted Vegan Butter for brushing


1Preheat the oven to 390°F (200°C).

2Blend the cashew cheese sauce. Add all ingredients to the blender and blend until smooth. Set aside.

3Sauté the veggies. Add chopped onion and crushed garlic to the pot along with the olive oil and sauté until softened. Add the dried basil and soy sauce and stir in. Now add the sliced mushrooms, zucchini and peas and sauté together for a minute. Cover the pot and let the veggies simmer together for a few minutes. They will become saucy due to the mushrooms releasing their water. Remove the lid and let the water cook off until only a little remains (see notes*).

4Mix the sautéed veggies and cashew cheese sauce. Stir the cashew cheese sauce in with your veggies. Let it cool a bit and then transfer to a 9-inch round pie dish.

5Roll out the crust. Roll out your puff pastry so that it's wider than your pie dish, with a little room to spare. Place the puff pastry over the top of your veggie filling and push the pastry into the sides of the dish, folding the pastry along the edges.

6Brush with melted vegan butter. Brush the top of the crust with melted vegan butter and cut a vertical line a couple of inches long, in the center of the pastry.

7Bake. Place the pie into the oven and bake for 25 minutes until golden on top.

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