Cauliflower, Carrot and Cashew Pie

This was one of the first recipes I made when I became a vegetarian. This is a very comforting dish.

1 9-inch pie crust (top and bottom)
4 cups cauliflower
4 med. carrots
1/2 cup cashews (raw or roasted)
2 cups peas
2 Tablespoons light cream (or soy milk or regular milk)
1/2 teas. pepper

Steam cauliflower and carrots. Puree half of this with cashews and cream. Add small amounts of water to blend more easily. Place this mixture in an unbaked piecrust and top with remaining carrots and cauliflower. Sprinkle peas on top and put top crust in place. Bake at 375 degrees for 30 minutes.

Serve with cashew gravy and a salad.