Homity Pie became popular in Britain during the 1960s thanks to the rise in hippie culture, playing a huge role in making vegetarian dishes more mainstream. Here, the savory potato pie gets a vegan makeover in this recipe from the Great British Vegan cookbook. What you need: For the pastry: 13⁄4 cup all-purpose flour 1⁄2 cup vegan butter 1⁄4 teaspoon salt 4 tablespoons cold water For the cashew cream: 1 cup raw cashews, soaked and drained 2 garlic cloves, coarsely chopped 1 tablespoon olive oil 1⁄4 teaspoon salt For the filling: 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 1⁄2 cup grated vegan cheddar cheese , divided 1⁄4 teaspoon ground nutmeg 1 cup prepared cashew cream 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper What you do: For the pastry, into a large bowl, add all ingredients and rub together with fingertips until a dense, sandy mixture is formed.
Add up to 4 tablespoons of cold water, a tablespoon at a time, until dough comes together without crumbling. Wrap in plastic wrap and set in refrigerator to chill. For the cashew cream, into a high-speed blender , add all ingredients and blend until smooth.
Set aside. To a large pot of water, add potatoes and bring to a boil. Cook 10 minutes or until tender.
Drain and leave in colander. To same pot, add butter, onion, leek, and garlic, a.
