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
DIFFICULTY Easy
SERVES/MAKES 6

Nutrition:

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

Ingredients

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

Method

  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.