Creamy Mushroom Alfredo Pie (Ve)

Creamy Mushroom Alfredo Pie (Ve)

Experience the versatile and nourishing goodness of this creamy mushroom and butter bean alfredo pie, a comforting dish that celebrates the earthy flavours of mushrooms while providing essential nutrients for healthy hair growth and shine. Rich in iron, copper, and selenium, mushrooms contribute to a well-rounded meal that leaves you feeling satisfied!

Servings: 6


  • 400g can of butter beans, drained and rinsed
  • 160g cashews, soaked in boiling water
  • 250 ml of soya milk (adjust for desired consistency)
  • 2 tbsp. plain flour
  • 1 tbsp. vegan butter
  • 1 finely chopped onion
  • 150g sliced mushrooms
  • Handful of kale, chopped Italian seasoning
  • 1 tsp. of garlic paste
  • Salt and pepper to taste
  • 250g pre-made roll of puff pastry for small dish
  • 2 tsp. oil of choice


  1. Add cashews in boiling water for around 20 minutes or longer.
  2. In a frying pan over low heat, add your oil, mushrooms, garlic and onions for 5 minutes or until the onions are soft.
  3. Once cooked, add the butter beans and kale and season with salt, pepper and Italian seasoning. Set aside.
  4. In a separate saucepan, melt vegan butter, mix in your flour and form a roux. Gradually stir in the soya milk continuously until the mixture thickens. Adjust the soya milk to your desired consistency. Add salt and black pepper to your preference. Once desired consistency has been reached, remove from heat.
  5. Blend the soaked cashews along with the water until smooth. Add them to the creamy sauce.
  6. Pour the creamy cashew sauce into the saucepan with the sauteed mushrooms, beans and kale. Cook for around 8 minutes. Add the creamy filling to your pie dish.
  7. Roll out enough pastry to cover your pie filling and add on top. Add holes into the pastry to ensure steam can escape. Brush with soya milk.
  8. Bake in an oven at 180°C for approximately 30 minutes or until the pastry is golden brown. Time to tuck in!

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