Leek & Mushroom Vegan Pie

Serves: 4-6

Time: 1 hr 20 mins

Looking for inspiration on how to use up a whole carton of your favourite Rude Health dairy-free drink? We’ve teamed up with Great British Chef’s to develop two winter warming recipes which do just that. Try our Vegan Leek and Mushroom Pie made with sweet leeks, earthy mushrooms and a creamy vegan Rude Health Oat Drink & miso sauce.



250ml of Rude Health Oat Drink

100g of cashew nuts

1/2 tsp curry powder

1/2 tsp miso paste

1 dash of white wine vinegar




2 tbsp of vegetable oil

leeks, sliced into 3cm-thick rings

250g of mushrooms, halved

2 sprigs of thyme, leaves picked

1 sheet of puff pastry, vegan

coconut oil, melted, for glazing the pastry


  1. Place the cashews in a pan and cover with the Rude Health Oat Drink. Add the curry powder and a pinch of salt and gently simmer for 10 minutes – you just want to soften the cashews rather than reduce the liquid.
  2. Strain the cashews, reserving the liquid. Place the cashews in a blender and blitz, slowly adding the reserved liquid until you have a nice creamy sauce. You may not need all the liquid, so pour in slowly until you have the right consistency.
  3. Stir in the miso paste and a dash of white wine vinegar, then taste and season with salt and pepper.
  4. Place a large pan over a high heat and add the leeks with a splash of oil and pinch of salt. Cook for about 5 minutes, stirring to avoid any burning. Once starting to soften, scrape the leeks into a large bowl. Place the pan back over the heat and add the mushrooms with the thyme and a little more oil. Fry for 5 minutes until cooked through then add to the bowl with the leeks.
  5. Preheat an oven to 180°C/gas mark 4. Fold in the sauce then transfer the mixture to a pie dish. Cut out a pie lid from the puff pastry sheet to fit the size of the pie dish. Fork around the edge of the pastry for decoration then lay the pastry over the pie filling, tucking the pastry down the sides of the dish to get a good seal. Cut two small air holes in the top of the pie then brush with a little coconut oil. Place in the oven for 30–40 minutes until the pastry is nice and golden, then serve.