Recipes/ Side Dishes

Easy Creamy Vegan Leek Gratin

Easy Creamy Vegan Leek Gratin
The best Easy Creamy Vegan Leek Gratin recipe with cashew cream and nutty crunchy topping. Easy to make, healthy, and beyond delicious!
But if you want to indulge a bit during the holidays you can top them with your favorite plant-based cheese, I won’t judge! I love the violife vegan cheese!I did a quick soak of the cashews that I then blended into a cheesy cream sauce with mustard, onions hot vegetable stock, and seasonings. This is all you need to achieve that cheesy classic flavor and texture.

Let’s talk about Leeks!

Most definitely a favorite staple in my refrigerator, leeks pack so much wonderful flavor I just can’t do without them. Basically a sweeter version of onions but with way more depth.

They are a great source of lutein and zeaxanthin two important carotenoids for eye health, on top of being rich in fiber, calcium, iron, magnesium, phosphorus, potassium, vitamins A and K.  You can use the entire leek including the mineral-dense little roots/filaments, just make sure to rinse everything well as they are known to be full of grit and dirt.

Creamy Vegan Leek Gratin Bake Everyone will Love:

– So Simple
– Only a handful of Ingredients
– Comforting
– Gluten-Free
– Dairy-Free
– Easy to Make

Do let me know how you found these Easy Creamy Vegan Leek Gratin if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Easy Creamy Vegan Leek Gratin

The best Easy Creamy Vegan Leek Gratin recipe with cashew cream and nutty crunchy topping. Easy to make, healthy, and beyond delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 166 kcal


  • For the filling:
  • 1 tbsp of olive oil
  • 1 large onion halved peeled, and sliced
  • 1 large leek about 300g trimmed and cut into 5cm rounds
  • 1 bunch of scallions chopped
  • 1/2 cup/75g of cashew nuts soaked in cold water for 3 hours
  • A handful of spinach optional
  • 1 1/2 cups/350ml of hot vegetable stock
  • 1 tsp of yellow mustard
  • salt and pepper I added about 1/2 tsp of salt
  • For the topping:
  • 1/3 cup/30g of flaked almonds or whole almonds diced
  • 1/3 cup/30g of rolled oats


  • Preheat the oven to 380F/190C/170c fan/gas 5.
  • Soak the cashew nuts in water before you start the recipe for at least 3 hours.
  • Combine together all the topping ingredients and set aside.
  • Heat the oil in a large frying pan over medium-low heat. Add the onion with a pinch of salt and cover the pan. Cook for 5 minutes or so, to encourage the onion to soften and sweat, then remove the lid and cook for further 5 minutes.
  • Meanwhile, bring a large pan of water to a boil, add the leek rounds and simmer for about 5 minutes. You can alternatively, steam them. Drain and set aside.
  • Drain the cashew nuts and put them into a blender. add the hot stock and blitz. Add the soft onions and mustard and blitz again. It should be quite smooth. Season with salt and pepper to taste.
  • Spread the leeks and a handful of spinach if you like in a shallow oven dish ( about 1.5ml capacity ) or 2 individual small pie dishes.
  • Pour the cashew cream sauce, then top with the almond and oat topping then put the dish in the oven and bake for about 20 minutes. Serve straight away! And of course - enjoy 🙂


Keep the leftovers in the fridge. They should last for up to 3 days!


Serving: 1SERVINGFiber: 5.5gCalories: 166kcalFat: 7.8gProtein: 3.4gCarbohydrates: 14.3g
Keyword comfortfood, creamy, crunchy, gratin, KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, SOY FREE, VEGAN, VEGETARIAN, sidedish
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