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.