Creamy Leeks & Butter Beans [vegan]

Name: Creamy Leeks & Butter Beans [vegan]
Prep time: 10 min
Total time: 30 min
Ingredients: olive oil; 375g leeks [13.2 oz] washed and finely sliced; 3 garlic cloves; 2 tsp dried thyme; 250ml white wine [US 1 cup]; 250ml vegetable stock [US 1 cup]; 2 x 400g can butter beans [2 x 14oz]; CREAMY CASHEW SAUCE:; 150g unsalted cashews soaked for 4hrs to overnight in water [5.3oz / US 1 1/2 cup]; 75ml water [US 1/3 cup]; 1 tsp Dijon mustard; 4 Tbsp nutritional yeast; lemon juice to taste; salt & pepper; TO SERVE:; freshly chopped parsley; chilli flakes; sourdough bread

Published on January 25, 2021 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

These delicious Creamy Leeks & Butter Beans are the ultimate comfort food. Cooked in a white wine “cheesy” vegan cashew sauce, they are served with slices of crusty bread and topped with freshly chopped parsley and chilli flakes.

This dish makes a hearty lunch or dinner that the whole family can enjoy together.

For this vegan recipe, I have used cashews and nutritional yeast to replace dairy cream and cheese. You will need to soak the cashews ahead in water (between 4 hours to overnight) before blending them to a paste.

The leeks are first cooked with garlic and thyme until soft. White wine and vegetable stock are then added with the butter beans followed by the cashew paste, a dash of Dijon mustard and some nutritional yeast.

I like to season these Creamy Leeks & Butter Beans with plenty of lemon juice and devour them with slices of fresh sourdough.

This is a similar recipe to my Creamy Leeks on Toast with the added plant-based protein goodness from the butter beans.

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Looking for more inspiration of what to cook with leeks ? Check out my Mini Leek & Potato Gratin, Leek Potato and Watercress Soup, Leek and Feta Quiches or Leek With Feta “Börek” Pie.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

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Ingredients

olive oil
375g leeks [13.2 oz] washed and finely sliced
3 garlic cloves
2 tsp dried thyme
250ml white wine [US 1 cup]
250ml vegetable stock [US 1 cup]
2 x 400g can butter beans [2 x 14oz]
CREAMY CASHEW SAUCE:
150g unsalted cashews soaked for 4hrs to overnight in water [5.3oz / US 1 1/2 cup]
75ml water [US 1/3 cup]
1 tsp Dijon mustard
4 Tbsp nutritional yeast
lemon juice to taste
salt & pepper
TO SERVE:
freshly chopped parsley
chilli flakes
sourdough bread

Instructions

Soak the cashews overnight in water. When done, drain and set aside.
Heat some olive oil in a pan. Add finely sliced leeks, grated garlic cloves and thyme. Cook covered under medium heat for 10-15mins until soft. Stir from time to time.
Add white wine, vegetable stock, drained butter beans and cook uncovered for 10mins.
In the meantime, put the drained cashews in a blender with 75ml water [US 1/3 cup]. Blend until smooth. Transfer the cashew paste to the pan. Add Dijon mustard and nutritional yeast. Mix altogether until the leeks and butter beans are coated all over with the cashews cream. Carry on cooking for another 5-10 mins. Season to taste with lemon juice, salt & pepper.
Served hot with some slices of your favourite bread (I like sourdough), and topped with freshly chopped parsley and chilli flakes.