Step 1

Before you start, remember to soak the cashews overnight or boil for a few minutes so they are soft.

Step 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.

Step 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.

Step 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.

Step 5

Season with salt and pepper, if needed and serve.**