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


  • calories 400
  • carbs 31
  • saturated fat 7
  • sugar 4
  • protein 13
  • fat 23
  • fibre 8
  • salt 0.5


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.