Leeks and onions in a creamy dairy-free sauce. Rich, flavourful and delicious served with potatoes or vegan sausages.
Welcome to my new favourite dish, for Spring. A super creamy sauce with leeks and butter beans.
So far I’ve served it with new potatoes (boiled and tossed in vegan butter and fresh parsley), vegan sausages and I even served it on top of some chips/fries, which tasted incredible.
You could even serve it cold in a wrap or sandwich too. I’m planning on trying it with my Mock “Crab” Cakes soon.
This dish is inspired by my Creamy Leek & Mushroom Pie and the creaminess comes from… cashews.
Which, if you’re new to vegan or dairy-free cooking, might seem strange but works wonderfully and is also a healthier option too!
It’s important to use raw cashews, soaked overnight, or if you’re less patient, like me, boiled for 5 minutes.
This ensures a milder flavour (you don’t want this to taste like roasted cashews!) and that the cashews will be soft enough to blend into a thick, creamy sauce.
If you enjoy this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creation on my stories!
- 1 tbsp olive oil
- 3-4 large leeks, washed, trimmed and sliced into discs
- 1 x 400g / 14oz tin of butter beans, drained and rinsed
For the sauce
- 35g / ¼ cup / 1.2 oz raw cashews, soaked overnight in water or boiled for 5 minutes
- 240ml / 1 cup unsweetened dairy-free milk
- 1 ½ tbsp white wine vinegar*
- ½ tsp English mustard
- ¼ tsp ground nutmeg
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Before you start, remember to soak the cashews overnight or boil for a few minutes so they are soft.
- Add the oil to a large frying pan on a low heat. Sweat the leeks for about 12 minutes, stirring occasionally, until slightly softened. Stir in the butter beans.
- Meanwhile, create the sauce by adding the soaked cashews to a blender, along with the rest of the ingredients and mix until you have a smooth mixture. It might be a little thin but will thicken as it cooks.
- Add the cream to the pan (you might not need to use all of it) and cook on a medium heat for 1-2 minutes until warm, thick and creamy. If it gets too thick, simply add more water or dairy-free milk for the desired consistency.
- Season with salt and pepper, if needed and serve.**
*You can use white distilled or apple cider vinegar instead, if that's all you have.
**Can be kept in an air-tight container for up to 4 days. To reheat - loosen with a little extra dairy-free milk or water and heat gently on the pan until hot.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 234Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 5mgSodium 130mgCarbohydrates 25gFiber 5gSugar 5gProtein 8g