Vegan Vegetable Pot Pie Stew with Cilantro and Fresh Herbs

Total time1 hr

Prep time20 min

Cook time40 min

Vegan Vegetable Pot Pie Stew with Cilantro and Fresh Herbs

All the comfort of a classic pot pie — thick, hearty, and deeply savory — comes together here in a single pot without any dairy or animal products in sight. Yukon Gold potatoes, carrots, celery, peas, and corn build that familiar, stick-to-your-ribs base, while dried thyme, rosemary, and smoked paprika give the broth real depth and warmth. The secret to the silky, creamy texture is blended cashew cream stirred in near the end — it thickens the stew beautifully and adds a richness that makes it genuinely hard to believe there's no butter or heavy cream involved. A splash of fresh lemon juice at the finish brightens everything up and keeps the flavors from feeling heavy. Topped with roughly chopped cilantro, flat-leaf parsley, and optional chives, each bowl looks as good as it tastes. This one serves four and comes together in a single Dutch oven, which means minimal cleanup and maximum satisfaction on a weeknight.

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Ingredients

4 servings

For the stew

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch rounds
3 stalks celery, sliced ½-inch thick
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp smoked paprika
3 tbsp all-purpose flour
4 cups vegetable broth
1 cup frozen peas
1 cup frozen corn
1 tbsp fresh lemon juice
salt and pepper, to taste

For the cashew cream

½ cup raw cashews, soaked in cold water for at least 30 minutes, then drained
½ cup water

For serving

¼ cup fresh cilantro, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Soak the cashews in cold water for at least 30 minutes. Drain, then transfer to a blender with 1/2 cup fresh water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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