- 80g unsalted cashews
- 100g carrots, cut into 1cm cubes
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 350g potatoes, cut into 1cm cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 60ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 5 tbsp nutritional yeast
Dried nutritional-yeast flakes differ from active and beer yeasts…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 garlic cloves
- 1 tsp English mustard
- 1 tsp good-quality vegan white wine vinegar
- 4 leeks, (about 500g), sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
For the crumble
The night before, soak the cashew nuts in water and leave overnight.
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.
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.
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.