Vegan British Homity Pie With Potatoes and Cashew Cream
This traditional, open-face vegetable pie swaps dairy for thick, rich cashew cream and vegan butter.
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Cooking tools:
- Blender
- Rolling pin
- Pastry cutter
- Pie dish
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Skillet
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Plastic wrap
- Spatula
Ingredients
- 1¾ cup all-purpose flour
- ½ cup
- vegan butter
- ¼ teaspoon salt
- 4 tablespoons cold water
- 1 cup raw cashews, soaked and drained
- 2 garlic cloves, coarsely chopped
- 1 tablespoon olive oil
-
- 1 pound King Edward potatoes, peeled and cut into quarters
- 2 tablespoons vegan butter, plus extra for greasing
- 1 large white onion, diced
- 1 leek, sliced
- 3 garlic cloves, crushed
- 1 cup baby spinach, washed and roughly torn
- grated vegan cheddar cheese
- , divided
- ¼ teaspoon ground nutmeg
- 1 cup prepared cashew cream
- ⅛ teaspoon black pepper
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