Creamy Leeks with Butter Beans (Vegan)


Creamy Leeks with Butter Beans (Vegan)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. 

Creamy Leeks with Butter Beans (Vegan)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. 

Creamy Leeks with Butter Beans (Vegan)

Creamy Leeks with Butter Beans (Vegan)

Creamy Leeks with Butter Beans (Vegan)

Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
24 minutes

Creamy and full of flavour, these leeks and butter beans make the perfect Spring side dish. My favourite way to serve them is with some buttery baby potatoes.


  • 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 / 1/4 cup / 1.2 oz raw cashews, soaked overnight in water or boiled for 5 minutes
  • 240ml / 1 cup unsweetened dairy-free milk
  • 1 1/2 tbsp white wine vinegar*
  • 1/2 tsp English mustard
  • 1/4 tsp ground nutmeg
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste


  1. Before you start, remember to soak the cashews overnight or boil for a few minutes so they are soft.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 234Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 5mgSodium 130mgCarbohydrates 25gFiber 5gSugar 5gProtein 8g

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