1 C cashews
3 medium-sized potatoes
1 medium yellow onion
3 small leeks
2 T oil
0.5 t salt
0.5 t dried thyme
0.5 t dried rosemary
0.5 T lemon juice
1 T nutritional yeast flakes (optional)
0.5 t garlic powder
1 - 1.5 C water
Pepper
Basic shortcrust pastry
Preheat the oven to 180 degrees Celcius. Boil the cashews for around 20-30 minutes, until the cashews are soft. While the cashews are boiling, scrub (or peel) the potatoes and cut then into 2 x 2 x 1cm chunks. Boil these for 10 minutes or until softened but not fully cooked. Roughly chop the onion and slice the leek in to 1-cm wide pieces. Cook the chopped onion in the oil for a few minutes, and then add the leeks and the salt. Cook until soft. Once the potatoes are done, add to leek and onions with the thyme, rosemary, and a few grinds of black pepper. Blend the cashews with the lemon juice, nutritional yeast, garlic powder, salt, pepper, and the water. Tip this cashew 'cream' into the leek and potato mix. Add the water and mix. Roll out the pastry and line the pie dish. Put the leek and potato mix inside, then cover with a second sheet of pastry. Crimp the edges together. Cook for 25 minutes or so, until the crust is brown.
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