With almond milk in place of conventional dairy, this vegan filling is creamy and satisfying. Any seasonal vegetables can be substituted, making this recipe an adaptable classic.
Yield: one 9 inch pie
- 1 9 inch pie shell
- 2 cups of almonds, soaked overnight
- 5 cups water
- 1/2 cup + 2 Tbs medium-high heat oil, divided
- 1/2 cup of sorghum flour
- 1 Tbs minced thyme
- 1/2 tsp sea salt, more to taste
- 1/2 tsp white pepper, more to taste
- 1/2 cup diced celery, about 1 rib
- 1 medium yellow onion, small diced
- 1 cup medium diced carrots
- 1 cup cauliflower florets
- 1 cup crimini mushrooms, quartered
- 1 cup peas, fresh or frozen and thawed
- salt and white pepper to taste
1. Preheat oven to 350 F. Prick pie shell with a fork several times and bake for 5-10 minutes. Set aside.
2. Place soaked almonds in the blender with 5 cups of water. Blend until smooth. Strain through a nut milk bag and discard the pulp. Measure out 4 cups of almond milk.
3. Heat 1/4 cup oil in a medium saute pan over medium heat. Whisk in sorghum flour until well combined. Add the nut milk slowly, stirring constantly. Heat the mixture until it bubbles, then turn down to a simmer and cook for 10 minutes or until sauce is thickened. Remove from heat and season with thyme, salt and pepper, according to taste.
4. In a large heavy-bottomed skillet, heat the remaining over medium heat. Add the celery and onion, Saute for 5 minutes, until onions begin to brown. Add carrots and cauliflower, and continue cooking for several minutes. Add mushrooms and peas and cook another 1-2 minutes. Once the mushrooms have released their juices, turn off the heat. Taste and adjust for seasoning.
5. Pour the sauce over the vegetable mixture and stir to combine. Taste and adjust seasoning with salt and white pepper as needed.
6. Pour mixture into pre-baked pie shell and bake uncovered for 25-35 minutes, checking after 20 minutes.