Mini vegetable pot pies

INGREDIENTS

!For pot pie crust

1 cup

Bob's Red Mill Organic Unbleached All Purpose White Flour

1/4 tsp

salt

1/2 tsp

dried rosemary

6 tbsp

non-dairy butter

2 tbsp

ice water

1 tsp

white wine vinegar

!For pot pie filling

1/4 cup

+ 2 Tablespoons raw cashews*

2 cups

water, divided

1/2 tsp

extra virgin olive oil

1 cup

chopped onion in medium pieces

2 cloves

garlic, minced

1/2 cup

sliced celery

1/2 tsp

dried rosemary

1/2 tsp

dried basil

vegetable bouillon cube

1/2 cup

thinly sliced carrots, cut into coins

medium Russet potato (about 6 ounces), chopped in small to medium pieces

1/2 cup

green peas (Fresh or frozen are fine)

3/4 tsp

salt

1 15 ounce can

chickpeas or Great Northern beans, drained (Don't discard bean liquid; reserve it for later use in this recipe)