Vegan ‘cheesy’ leek crumble in a serving dish

Vegan 'cheesy’ leek crumble

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(9 ratings)

Prep: 20 mins Cook: 55 mins Plus overnight soaking


Serves 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal400
  • fat23g
  • saturates7g
  • carbs31g
  • sugars4g
  • fibre8g
  • protein13g
  • salt0.5g


  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 tbsp nutritional yeast
    Nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    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…

  • 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

  • 50g rolled oats
  • 50g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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Comments, questions and tips

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18th Jun, 2019
Based on the comments I halved the amount of potato and carrot and used the water they were cooked in to thin the sauce. I added a few shakes of Henderson's relish which made the sauce taste much better to me and also put other veg to roast with the leeks. I didn't like the crumble much and would use my own oat one next time as I will make a variation of this again.
30th May, 2018
Found the sauce way to thick, despite watering down with 4 oz of water - 5 Tbsp of nutritional yeast is a lot, yes it makes it cheesy but it makes the sauce claggy. I would half the carrot and potato ratio to be blended which would still provide the sauce with enough substance. Not a fan of the topping, I put it in the fridge to firm up as suggested but found it was rock hard and unappetising even when grilled to give it color.
8th Mar, 2018
This was an odd one for me. Whereas the flavour was actually really nice, the texture was a bit like baby food. I thought I'd combat this by adding some broccoli and cauliflower to the leeks but I think it would benefit from keeping half the potatoes and carrots whole rather than blending them all. I had no nutritional yeast but I layered slices of vegan cheese over the top of the filling. I found that the crumble topping gave a good crunch which was needed to contrast the mush underneath.
13th Nov, 2017
I was worried that just the leek in the sauce wouldn't be filling enough so I added some broccoli, cauliflower and carrots. The 'sauce' was tasty but too thick, even after thinning it down and was somewhat 'claggy'. Next time I would add more water to thin out the sauce more. The whole family felt that the crumble topping brought nothing to the dish. On the plus side, I got to try a recipe which uses nutritional yeast.
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