Vegan ‘cheesy’ leek crumble

Cook a vegan bake with bags of cheese and onion flavour. Nutritional yeast gives you the tangy umami hit that will keep dairy lovers guessing

  • Prep:20 mins
    Cook:55 mins
    Plus overnight soaking
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 400
  • fat 23g
  • saturates 7g
  • carbs 31g
  • sugars 4g
  • fibre 8g
  • protein 13g
  • salt 0.5g


  • 80g unsalted cashews
  • 100g carrots, cut into 1cm cubes
  • 350g potatoes, cut into 1cm cubes
  • 60ml olive oil
  • 5 tbsp nutritional yeast
  • ½ lemon, juiced
  • 2 garlic cloves
  • 1 tsp English mustard
  • 1 tsp good-quality vegan white wine vinegar
  • 4 leeks, (about 500g), sliced
  • 50g rolled oats
  • 50g flour
  • 25g unscented coconut oil, melted
  • 3 tbsp chopped thyme leaves


  1. The night before, soak the cashew nuts in water and leave overnight.

  2. To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up – this will make your topping extra crunchy.

  3. Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside. 

  4. Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce – if it is very thick, add a splash of water to thin it. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.

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