- 1 vegan pie crust (or our recipe)
Vegan Cheese Sauce
- 1 12-oz. package extra-firm silken tofu
- 3 tsp. lemon juice
- ¼ tsp. salt
- ½ tsp. agave nectar (or maple syrup)
- ½ Tbsp. nutritional yeast
- 2 Tbsp. tapioca starch
- 1 tsp. olive oil
- 1 garlic clove, minced
- 2 tbsp. olive oil, divided
- 1 tbsp, chopped fresh sage
- 1/4 tsp. olive oil
- 1 delicata squash, ends removed and cored to remove seeds and stringy bits
- 1 leek, sliced thin and rinsed well
- 1 clove garlic
- 1 tbsp. fresh sage, chopped
- 1 tbsp. olive oil, divided
Preheat oven to 425. Line two baking sheets with parchment paper and set aside.
Using a very sharp knife or (better yet) a mandolin, carefully slice the delicata squash in thin rounds. In a large bowl, gently toss delicata squash, 1/2 tbsp. olive oil, sage and 1/8 tsp. salt. Spread out onto the baking sheets and bake for 10 minutes.
Remove squash from the oven and set aside to cool.
While the squash is baking, heat 1/2 tbsp. olive oil in a large skillet. Add the sliced leeks and cook until soft and slightly browned, about 8-10 minutes. Add the garlic and cook for another minute. Remove from the pan and set aside.
To make the vegan cheese: Drain the tofu and press between a few layers of paper towels to remove as much water as possible. Add the tofu to the bowl of a food processor or blender along with the lemon juice, salt, agave nectar, nutritional yeast, and tapioca starch. Blend until creamy and adjust seasonings to taste (I added a pinch more salt).
Using the same pan you cooked the leeks in, warm a teaspoon of olive oil over medium-low heat. Add 1 clove garlic and cook until just golden and fragrant, about 2 minutes. Stir in the vegan cheese mixture. As the heat activates the tapioca starch, the mixture will thicken and become gooey. This should take 3 to 5 minutes. At this time, sprinkle in a tablespoon of fresh thyme. Remove from heat.
Prepare your crust by rolling it out on a lightly floured surface into a 10–12 inch circle. Then, using a rubber spatula to spread spread out the creamy cheese sauce, leaving a 1 inch border. Top with cooked leeks and finally the squash rounds. I like to start from the outside, slightly overlapping as I continue to move toward the center. Finally fold the edges just slightly over the filling.
Return to the oven for another 20-30 minutes or until crust is nice and crisp. Be sure to keep an eye on the squash. If it starts to get too brown before the crust is done, make an aluminum foil round and gently place it over the squash to keep it from burning.
If you prefer a shine on your pie crust, brush with just a little melted coconut oil. Don’t overdo it or you’re likely to end up with an oily mess.
The nutritional information does not include the pie crust.