I had made this for Christmas dinner? New Years we had a spicy carribean theme with steel drum music! I’m craving fruity and spicy.
Why not add in an old classic when you’re craving a traditional feed – creamed leeks?
I LOVE creamed leeks but I like a healthy version! This is low fat, gluten free and dairy free – but still super creamy and “cheesy”.
Fry off about 6 large sliced leeks. Set aside.
Make a roux: this is a really simple white sauce. It’s easy! Don’t panic! Just try it.
Roux:
In a hot pan melt 3 tbsp dairy free “butter”/spread – don’t burn it.
Once melted mix in 3 tbsp gluten free flour with a wooden spoon. It will go lumpy! It’s fine!
Next, drizzle in dairy free milk slowly and keep whisking until combined. Add a little, whisk, add a little whisk some more. Carry on until you have a thick white sauce.
Next add 4 teaspoons English mustard, 1 teaspoon salt, white pepper, garlic granules, 2 tbsp soy cream cheese and optional nutritional yeast (about 2 tbsp). Mix well then pour over your leeks.
Keep any leftovers as a nice cheese sauce for your tatties!
