I love these vegan creamy leeks on toast. This is the ultimate comfort food for a grey and rainy day. This dish has quickly become a big family favourite.
Simple does it every time!
I love these vegan creamy leeks on toast. This is the ultimate comfort food for a grey and rainy day. This dish has quickly become a big family favourite.
This recipe is really simple and straightforward. It serves 4 generously.
The leeks are first slowly cooked with shallots, garlic, white wine and thyme and then smothered in a creamy cashew sauce. The cashew sauce is seasoned with lemon juice, wholegrain mustard and nutritional yeast.
I like to serve this dish on big slices of toasted sourdough or pain de campagne. So good and 100% plant-based.
These creamy leeks on toast are ideal for lunch or as a light dinner. They are best eaten warm, topped with freshly chopped parsley.
If you are looking for more toast inspiration, why not check out my smoky beans on toast recipe. So tasty! The beans are cooked with red pepper in a rich tomato sauce, seasoned with smoked paprika, thyme, soy sauce, cider vinegar and sugar.
I hope you enjoy this creamy leeks on toast recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Creamy Leeks on Toast [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 30 g shallots
- 2 garlic cloves
- 350 g leeks
- 1 tsp vegetable stock powder
- 125 ml white wine
- 2 tsp dry thyme
FOR THE CASHEW CREAM:
- 150 g cashews
- 150 ml water
- juice of 1 lemon
- 2 tsp wholegrain mustard
- 2 Tbsp nutritional yeast
- salt & pepper
TO SERVE:
- 4 slices of your favourite bread
- fresh parsley
Instructions
- Soak the cashews for 2hrs or overnight. When done, drain and set aside.
- Chop leeks very finely. Wash and set aside.
- Heat some olive oil in a large frying pan. Add finely chopped shallots and crushed garlic. Fry gently until soft.
- Add finely chopped leeks, vegetable stock powder, white wine and thyme. Cook covered under medium heat for 10 mins.
- Carry on cooking covered for another 10 mins or so until the leeks are cooked. Stir from time to time and add some water if the leeks get too dry.
- In the meantime, make the cashew cream. In a blender bowl, add together drained cashews, water, lemon juice, wholegrain mustard and nutritional yeast. Blend until smooth. Season to taste with salt and pepper.
- When the leeks are cooked, add the cashew cream to the pan and mix altogether. Season taste.
- Serve the leeks on toasted bread. Eat straight away, topped with fresh parsley.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/creamy-leeks-on-toast-vegan/
I cannot wait to see your posts!
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