Vegan Shepherd's Pie with Cheesy Cashew Sauce

Prep all veggies and tofu by dicing them. Begin by boiling your potatoes until they are just about fork tender, ensuring not to overcook them. Next, sauté your diced onions in avocado oil for about 4 minutes. Then, add in your oregano, thyme, pepper, salt, and diced carrots and cook for another 2 minutes on medium heat. Add your white wine and allow it to simmer for another 5-7 minutes. While the vegetables are cooking, create your cheese sauce by adding all cheese sauce ingredients (cashews, water, nutritional yeast, garlic, lemon, salt) to a high-powered blender and blending until smooth. Once completed, set aside. Next, add your drained and fork-tender potatoes along with your peas and tofu to the pot with the sautéed vegetables. Mix well and top with your prepared cheese sauce and fresh herbs. Cook for another 10-15 minutes until the veggies are well infused. Lastly, add the entire filling to a pie dish and top with your store-bought pie crust. Cook according to the pie crust package directions and enjoy!