Name: Vegan Cheese & Onion Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: English
Ingredients: 1 large russet potato, peeled and cut into 1-inch cubes; 3 tablespoons olive oil, divided; 1 pound yellow onions, thinly sliced; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 ¼ cups full fat coconut milk; 3 tablespoons nutritional yeast flakes; 1 tablespoon prepared whole grain mustard; 1 tablespoon mild vinegar-based hot sauce (such as Crystal brand); 2 tablespoons white miso paste; ½ teaspoon salt, or to taste; Black pepper, to taste; 2 sheets frozen vegan puff pastry (about 1.1 pounds or 490 grams), thawed

Jump to Recipe· 4.3 from 5 reviews

If you’ve ever craved the comforting warmth of a classic British cheese and onion pie but want to keep it completely plant-based, you are in for a treat with this Vegan Cheese & Onion Pie Recipe. It’s a delightful twist that combines a luscious, cheesy (yet dairy-free) potato and onion filling nestled between perfectly flaky layers of vegan puff pastry. Every bite offers a delicious harmony of rich flavors and satisfying textures that will make this pie a go-to favorite for cozy dinners, casual gatherings, or anytime you want a little slice of comfort with a vibrant vegan flair.

Ingredients You’ll Need

A close-up view of a black pan filled with soft scrambled eggs that are pale yellow and slightly shiny in texture, showing some small white pieces mixed in. A wooden spoon with a smooth handle is resting on the side of the pan, partially submerged in the eggs. The pan is set on a black stove top with a white marbled surface around it, and there is a blue and white striped cloth in the background. The eggs appear creamy and lightly cooked, with some folds and small chunks visible. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe comes from a handful of simple, wholesome ingredients that work in harmony to create its irresistible flavor and texture. Each one plays a crucial role, from the creamy thickness of coconut milk to the golden, caramelized notes of sweet onions, all wrapped up in flaky vegan puff pastry.

Russet potato: provides the hearty, creamy base that makes the filling satisfying and smooth once cooked.
Olive oil: essential for sautéing the onions and creating a rich depth of flavor.
Yellow onions: are thinly sliced and slowly cooked to bring out their natural sweetness and amazing tenderness.
Garlic cloves: add a dash of aromatic savoriness that elevates every bite.
All-purpose flour: acts as the thickening agent to give your sauce the perfect velvety consistency.
Full-fat coconut milk: contributes creaminess and richness, making the sauce decadently smooth and dairy-free.
Nutritional yeast flakes: infuse a nutty, cheesy flavor without any dairy whatsoever.
Prepared whole grain mustard: gives a gentle kick and subtle tang to balance the rich filling.
Mild vinegar-based hot sauce: adds just enough bright heat to keep flavors lively and exciting.
White miso paste: rounds out the umami with a delicious depth that complements the vegan cheese taste perfectly.
Salt and black pepper: to season and enhance all the vibrant flavors.
Frozen vegan puff pastry sheets: provide that flaky, buttery-textured crust that encases the filling like a dream.

How to Make Vegan Cheese & Onion Pie Recipe

Step 1: Prepare the Potatoes

Start by bringing a pot of salted water to a boil and cooking your peeled and cubed russet potato until fork-tender, about 10 minutes. This is the foundation of your creamy, hearty filling, so making sure the potatoes are soft enough to mash slightly is key to achieving that perfect texture.

Step 2: Caramelize the Onions

While the potatoes are boiling, heat two tablespoons of olive oil over medium-low heat and add the thinly sliced yellow onions. Cooking them slowly for 15 to 20 minutes until they become soft and just start to brown releases their natural sweetness and builds incredible flavor depth that is essential to this pie.

Step 3: Add Garlic and Flour

Once the onions are caramelized, raise the heat to medium, add minced garlic, and cook for about a minute until fragrant. Then sprinkle in the flour bit by bit, stirring constantly to coat the onions and form a paste. This step thickens the sauce and creates the signature creamy texture for your pie’s filling.

Step 4: Create the Sauce

Slowly whisk in the full-fat coconut milk, mixing it well with the flour to avoid lumps. After combining it all, stir in nutritional yeast, whole grain mustard, and mild hot sauce to layer in richness, tang, and a hint of spice. Then blend miso paste with a small amount of the sauce separately before whisking it back in for a burst of umami flavor. Let this luscious sauce simmer until it thickens nicely.

Step 5: Combine Filling and Season

Remove the skillet from heat, fold in the cooked potatoes, and season the mixture with salt and freshly cracked black pepper. This filling is now rich, creamy, and perfectly balanced—ready to be encased in flaky puff pastry!

Step 6: Assemble the Pie

Preheat your oven to 375°F and lightly oil a 9-inch deep dish pie plate. Roll out one sheet of thawed vegan puff pastry and carefully lay it in the pie plate, poking a few holes in the bottom crust for venting. Spoon your rich filling into the crust, then cover with the second pastry sheet. Trim the edges and pinch the sides together to seal the pie beautifully. Cut a few slits on top for steam to escape and brush the surface with olive oil to help it brown gorgeously.

Step 7: Bake to Perfection

Bake the pie in the oven for about 30 to 35 minutes until the top is flaky and a light golden brown. Allow the pie to rest for at least 10 minutes after baking so the filling has time to firm up just enough for neat slicing—though you can also tuck in while it’s deliciously warm and a bit gooey!

How to Serve Vegan Cheese & Onion Pie Recipe

A round pie with a golden-brown crust sits on a white plate, with one large slice taken out to show a thick, creamy onion filling inside. The pie crust has a crimped edge with a braided pattern, and a few small green herb leaves are sprinkled on top. Next to the pie is another white plate showing the removed slice, revealing flaky crust layers and the thick filling inside. In the background on a white marbled surface, there are whole yellow and brown onions, fresh green parsley bunches, a metal pie server, and a beige-striped cloth napkin. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh touches really elevates this pie. Sprinkle chopped fresh chives or parsley for a pop of color and freshness. A light drizzle of vegan sour cream or a scattering of extra nutritional yeast can also add a little zing and cheesiness on top.

Side Dishes

This pie pairs beautifully with simple sides like crisp green salads tossed with a tangy vinaigrette or steamed seasonal vegetables such as green beans or broccoli. For heartier meals, serve alongside creamy mashed potatoes or oven-roasted root vegetables for maximum comfort.

Creative Ways to Present

For a fun twist, try making mini versions of this Vegan Cheese & Onion Pie Recipe in muffin tins for individual servings perfect for parties or lunchboxes. You can also cut the pie into squares and enjoy it as a tasty snack or packed picnic treat that holds together happily when cooler.

Make Ahead and Storage

Storing Leftovers

After enjoying your Vegan Cheese & Onion Pie Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, and it makes for a wonderful next-day meal.

Freezing

You can freeze the entire pie before baking or slice it into portions after baking and freezing individually. Just wrap tightly in plastic wrap and foil, and it will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F until warmed through and crisp on top, which usually takes about 15-20 minutes. Avoid the microwave to keep the pastry flaky and prevent sogginess.

FAQs

Can I use a different type of potato for this Vegan Cheese & Onion Pie Recipe?

Absolutely! Russet potatoes are preferred for their fluffiness when cooked, but you can also use Yukon Gold potatoes for a slightly creamier texture. Just avoid waxy types as they may not mash as well.

Is there a substitute for nutritional yeast in this recipe?

Nutritional yeast is key for that cheesy, savory flavor, but if you don’t have it, you could try using a mild vegan cheese or leave it out altogether, though the flavor won’t be quite the same.

Can I make the pie gluten-free?

To make a gluten-free version, use gluten-free all-purpose flour for the sauce and substitute the puff pastry with a gluten-free pastry crust. Keep in mind the texture might vary slightly.

How long does it take to make this Vegan Cheese & Onion Pie Recipe from start to finish?

It takes about 1 hour and 20 minutes total, with 20 minutes of prep and about 1 hour of cooking and baking time, making it perfect for a weekend or special dinner.

Is this recipe suitable for meal prepping?

Definitely! The filling can be prepared in advance and stored, and you can assemble the pie right before baking. It’s a great way to enjoy a home-cooked, comforting meal on busy days.

Final Thoughts

There is something truly satisfying about biting into a hot, flaky slice of this Vegan Cheese & Onion Pie Recipe—each mouthful delivering rich, creamy, and savory flavors without any dairy. Whether you’re vegan or simply looking to explore more plant-based dishes, this pie promises to become a deliciously reliable favorite. Give it a try and watch it disappear at the table with all your friends and family cheering for seconds!