Leek, Cauliflower and Broccoli Creamy Bake

Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
Servings: 4 – 6 as a side dish


For the sauce:
3 tbsp olive oil
½ tsp mustard
3 tbsp nutritional yeast
½ small lemon, squeezed
2 cups cashew milk
1 tsp thyme
Salt & pepper
2 heaped tbsp flour
2 large cloves garlic

Pinch vegan parmesan and nutritional yeast to top

1 large leek
2 medium cauliflower (de-stalked)
1 large broccoli (de-stalked)


Preheat the oven to 180°C

Add the sauce ingredients to a food processor and blend until creamy

Chop the leek into approx 3cm thick circles

De-stalk the broccoli and cauliflower and steam with the chopped leek for around 6 – 7 minutes until tender

Add the leek, broccoli and cauliflower to a deep baking tray then pour over the creamy sauce

Sprinkle the nutritional yeast and vegan parmesan on top

Pop foil loosely over the top of the baking tray and bake at 180°C for 20 minutes

Take off the foil and bake for a further 20 minutes

Print this recipe Print this recipe