1 tbsp. fresh lemon juice or 1 tbsp. white vinegar
Make the filling:
In a large cast-iron skillet or heat safe dutch oven, heat 1 tbsp. olive oil over medium heat. Add the onions, carrots, butternut squash, carrots and parsnip and a pinch of salt and pepper. Stir, cover and cook for 10-15 minutes until vegetables are tender and reduced. Stir every few minutes.
When vegetables are tender, stir in the mustard.
Sprinkle the flour over the vegetables, stir and cook until flour is toasted, about 2 minutes.
Whisk in the vegetable broth, cashew cream (if using) and bring to a boil. Reduce heat to low and cook until broth has thickened.
Add the peas.
Make the biscuits:
Add the lemon juice or vinegar to 1 cup of non-dairy milk, let sit.
Whisk the flours, cornmeal, scallions, baking powder, sugar, baking soda and pinch salt. Using a pastry cutter or your fingers, crumble in the butter until it resembles coarse crumbs.
Add 3/4 cup non-dairy milk mixture and stir until the dough comes together.
Add more milk if needed.
Preheat the oven to 375 degrees F.
Using a spoon, drop mounds of biscuit batter onto the top of the vegetables in the skillet.
Place the skillet into the oven and bake until top is golden, about 25 minutes.