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Leek dip


2 leeks

1 clove of garlic

¾ cup oat or almond milk

⅓ cup nutritional yeast

½ cup soaked cashew nuts 

1/2 tsp salt

⅛ tsp grated nutmeg

freshly ground black pepper


Preheat the oven to 180C/350F. Slice the leek finely and give it a rinse. Chop the garlic and fry gently together with the leek, salt and pepper until the onion is soft. Rinse the cashews. Mix the cashews with the other remaining ingredients (excluding the leeks) into a smooth sauce using a blender. Stir together with the leeks and pour into an ovenproof dish. Bake for 20-25 minutes. Serve the dip hot or cold – it’s up to you!