Chestnut Mushroom Pie

Festive Savory Chestnut Mushroom Leek Sundried Tomato Pie (Gluten & Dairy Free)


Crust Ingredients:

1 cup oat flour

1 cup almond meal

1/4 tsp salt

3 tbsp olive oil

1/4 cup cold water


Filling Ingredients:

1 tbsp olive oil

1/2 cup loosely packed sun-dried tomatoes (not the oily jarred ones)

1 leek, thinly sliced

1/2 cup chopped cooked chestnuts

1 portabella mushroom, remove stem and dice

2 cups baby greens of choice

1 tbsp minced fresh rosemary or 1tsp dried rosemary

1/2 tsp ground cumin

1/4 tsp ground nutmeg

1/2 tsp salt

1/4 tsp black pepper


Blend To Make the Cashew Cream:

1/2 cup raw cashews (soak for a few hours in hot water if you don't have a high speed blender)

3 tbsp nutritional yeast (or grated parmesan cheese if dairy is okay)

1 tbsp corn starch

1 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Juice of 1/2 lemon or 1/2 tbsp bottled lemon juice.

3/4 cup water



  1. Preheat oven or toaster oven to 325 degrees. Mix together crust ingredients, press down into a pie dish, and bake for 30 minutes. Allow to cool for at least 10 minutes.
  2. Meanwhile, saute leeks, chestnuts, mushrooms, cumin, nutmeg, salt, and pepper in a wide pan until softened, about 8-10 minutes.
  3. Mix in cashew cream and add greens and stirring to combine until they wilt, about 2-3 minutes.
  4. Spread filling in crust and top with sun-dried tomatoes and rosemary.
  5. Bake 30 minutes.