Carrot & Cashew Cream Layered Christmas Pie (vegan)
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Carrot & Cashew Cream Layered Christmas Pie (vegan)

A hearty pie, perfect to grace any festive table. Serve with roast potatoes, carrots, sprouts, cranberry sauce, and, of course, delicious homemade vegan mushroom gravy!
Steps
Steps
1
Carrot & Cashew Cream Layered Christmas Pie (vegan)
First, you need to look at this picture and crave the delicious creamy goodness.
2
Carrot & Cashew Cream Layered Christmas Pie (vegan)
Gather the following ingredients:

6 carrots
Dried herbs (2-4 tbs.)
Salt and pepper
Olive oil
2 medium to large leeks
1 medium onion
6 asparagus spears (any color)
2 cups raw cashew nuts (soaked over night)
Water or vegetable stock (about 4 tbs.)
2 garlic cloves
1/2 cup cooked lentils
Salt and Pepper
4-6 sheets Filo pastry
3
Carrot & Cashew Cream Layered Christmas Pie (vegan)
Start heating oven to 200c.

Roast carrots whole with olive oil, salt, pepper, and mixed herbs.

Roast 20 minutes then remove from oven.

Let cool for 5 minutes then put in blender and blend until smooth. If carrots are not cooked long enough to make smooth, add coconut milk, water, or veggie broth to force it into a thick paste.
4
Carrot & Cashew Cream Layered Christmas Pie (vegan)
Place your cashew nuts into a blender and pour in enough water to just cover the cashews. Blend until smooth then add 2 crushed garlic cloves, salt and pepper and blend again until creamy. Add a little extra water if you feel it is too thick, you are looking for the consistency of a light hummus. Place to one side.
5
Carrot & Cashew Cream Layered Christmas Pie (vegan)
In a frying pan heat a little oil. Slice your onion, leeks and asparagus and sauté on a low heat until softened. Add your cashew cream and cooked lentils to the pan and stir together until your greens are mixed with the sauce.
6
Reduce the heat of your oven to 180c. Grease your pie dishes and line with 2-3 layers of Filo pastry, brush with oil or butter between each layer. Divide your carrot purée between the two pies and press down into a bottom layer. Top with a layer of the cashew cream and lentil sauce and then scrunch up the edges of the pastry and brush with oil or butter.
Place in the oven for 25-35 minutes until the pastry is cooked and the filling is set.
7
Carrot & Cashew Cream Layered Christmas Pie (vegan)
Allow to cool slightly then remove from the pie dish and serve with plenty of gravy.
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