Creamy Leeks on Toast [vegan]

Name: Creamy Leeks on Toast [vegan]
Prep time: 10 min
Total time: 20 min
Ingredients: olive oil; 30g shallots [1 oz]; 2 garlic cloves; 350g leeks [12 oz]; 1 tsp vegetable stock powder; 125ml white wine [US 1/2 cup]; 2 tsp dry thyme; FOR THE CASHEW CREAM:; 150g cashews [US 1 cup]; 150ml water [US 1/2 cup + 1 Tbsp]; juice of 1 lemon; 2 tsp wholegrain mustard; 2 Tbsp nutritional yeast; salt & pepper; TO SERVE:; 4 slices of your favourite bread; fresh parsley

Published on October 23, 2020 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes

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 below. 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.

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Quick and easy, these smoky beans on toast are the ultimate comfort food. So good on a slice of sourdough bread.⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #vegan #meatfree #plantbased #flexitarian #veganfood #crueltyfree #vegansofig #vgang #vegandinner #veganrecipes #veganinspiration #plantbasedrecipes #veganshare #veganfoodshare#veganinspiration #veganeats #flexitariandiet #flexitarianrecipes

A post shared by The Flexitarian (@theflexitarianuk) on Jun 24, 2020 at 10:27am PDT

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

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Ingredients

olive oil
30g shallots [1 oz]
2 garlic cloves
350g leeks [12 oz]
1 tsp vegetable stock powder
125ml white wine [US 1/2 cup]
2 tsp dry thyme
FOR THE CASHEW CREAM:
150g cashews [US 1 cup]
150ml water [US 1/2 cup + 1 Tbsp]
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.