Vegan cheesy leek crumble

Ingredients

• 80g unsalted cashews
• 100g carrots, cut into 1cm cubes
• 350g potatoes, cut into 1cm cubes
• 60ml olive oil
• 5 tbsp nutritional yeast
• ½ lemon, juiced
• 2 garlic cloves
• 1 tsp English mustard
• 1 tsp good-quality vegan white wine vinegar
• 4 leeks, (about 500g), sliced
• 50g rolled oats
• 50g flour
• 25g unscented coconut oil, melted
• 3 tbsp chopped thyme leaves

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