Time-Saving Tip: Filling can be made 2 days early!
Why You Need to Start at Least 12 Hours Ahead of Time
Have you ever found out the hard way that you didn’t leave enough time to finish creating your masterpiece? We’ve all been there, but I’m here to ensure that it won’t happen to you this time around :)
This Vegan, dairy-free heavy whipping cream substitute requires a 12 hour prep period. Good news is, this ingredient is incredibly easy to make!
Easy Vegan Whipping Cream Recipe:
- Soak 1/2 c. raw cashew nuts in water for at least 12 hours
- Drain, add to blender and add 1 c. water
- Cover and blend, starting on the lowest setting and ascending, until smooth and frothy
- Set aside – I left this in the blender and just refreshed before using
Vegan Comfort Food for the Epicurean in Your Life
A Bit of Background on this Recipe:
I found a recipe on Epicurious for this fabulous-sounding mushroom pie, the only problem was, I wanted it to be vegan, but the cooking instructions called for heavy whipping cream and butter. I made substitutions when I experimented with this dish.
Rather than attempting to substitute the ingredients for the biscuit topping that the recipe called for straight across (i.e. Dairy-free butter for regular), I opted to check out my favorite vegan website for the best damn vegan biscuit recipe I could find. Turns out, the two recipes were a perfect fit!
- 6 cups water
- 2 tablespoons Edwards & Sons Not-Chick’n Bouillon Cubes
- 2 very large carrots, peeled and cut into 1/2-inch pieces
- 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
- 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
- 1 large rutabaga, peeled, cut into 1/2-inch cubes
- 1 turnip, peeled, cut into 1/2-inch cubes
- 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
- 3 tablespoons Earth Balance vegan, gluten-free, dairy-free, soy-free buttery sticks
- 3 cups chopped onions
- 5 large garlic cloves, minced
- 1/2 teaspoon minced fresh rosemary
- 1/2 cup all-purpose flour
- 1/4 cup Cashew cream (DO 12 HOURS AHEAD; see intro for recipe)
- 3 tablespoons imported dry Sherry
- 1/4 cup chopped fresh Italian parsley
- You need just 1 bowl, 30 minutes and these simple ingredients:
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter
- 1 c. Plain almond milk. I used Calfia because it’s what I had on-hand
- 1 Tsp. lemon juice.
8 Mandatory Tips for the Best Vegan Biscuits, Ever.
- Do not over-handle the dough.
- Never use a rolling pin, fool.
- Make sure yo’ butter is cold.
- Baking powder and soda are a must for fluff.
- Brush the tops with butter to achieve that crusty, buttery top.
- Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
- A hot oven (450 degrees) is essential. Don’t ask questions.
- Biscuits must touch while baking to help them rise properly.
Tips & recipe via Minimalist Baker
- For filling:
- Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients (porcini mushrooms are #5). Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
- Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to greased (I use Spectrum organic all-vegetable shortening) 13x9x2-inch baking dish. Cover with foil; chill. Can be made 2 days ahead.
- Preheat oven to 400°F. Bake filling, covered, until bubbling, about 1 hr 15 min, rotating halfway through.
- PREPARE BISCUITS IN LAST 30 MIN OF COOKING ABOVE
- For biscuit topping:
- Mix dry ingredients together in a large bowl.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm (it gets warm and sticky FAST!).
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges (dust cutter in flour before using) and push straight down through the dough, then slightly twist. Repeat and place biscuits on the pie filling in two rows, making sure they just touch – this will help them rise uniformly. My hands were so hot I ended up having a few good ones and made the rest little globby balls. Turned out just fine :)
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake in a 450-degree oven for 10-15 minutes or until fluffy and slightly golden brown.
- If biscuits are on the thicker side, lightly brush tops of biscuits again with melted vegan butter substitute
- Bake for 5-7 minutes or until butter has fully absorbed and biscuits are lightly browned on top.
- Let pie cool at least 10-20 minutes before serving
Interested in more Healthy Dairy-Free Recipes? Click Here for my recipe for Ahi Poke Salad that will knock your socks off!