Everyday Dairy Free Living

Creamy Vegan Pot Pie

February 19, 2016
By: of Thrive
Prep 30 min
Cook 40 min
Yield 2-3

Topped with vegan puff pastry, this charming pot pie combines hearty vegetables and a warm and comforting cream sauce made with our Cashewmilk Beverage.


    1. Preheat oven to 375 degrees.
    2. Heat half the stick of vegan butter in a stock pot over medium heat. Whisk in the flour until well combined. Add the Cashewmilk slowly, stirring constantly.
    3. Once the mixture begins to bubble, simmer it and cook until it has thickened, about 10 minutes.
    4. Remove from the heat and season with thyme, salt, and pepper.
    5. In a large sauté pan, heat the rest of the vegan butter over medium heat. Add the celery, onion, and leek. Sauté for 5 minutes, until the onion browns.
    6. Add the carrots and cauliflower and continue cooking for a few more minutes. Add the mushrooms and peas and cook for another minute or so. Then, turn off the heat.
    7. Add the vegetable mixture to the sauce. Add the nutmeg and combine. Adjust the seasoning with salt and pepper to taste.

Prepare the vegan puff pastry for baking, according to package directions. Cut to size, using your turned over casserole dish or single ramekins as a template.

  1. Crimp the edges with a fork if desired and cut a cross in the center. Work quickly, as cold pastry yields better results when baking.
  2. Do not overfill the dish(es) with filling; leave about ¾ inch of room. Carefully place the pastry tops.
  3. Bake uncovered for 25-35 minutes until the pastry tops are golden brown.





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