This is soo good - my new favorite comfort food

Very yummy. Recipe calls for stock but doesn’t say where to put it in the recipe… I didn’t notice til afterwards and so I added it to the sauce but should have added it earlier and reduced it together rather than have sauce which was too runny. We sprinkled with chopped parsley to improve visual appeal, served with toasty GF bread and baked mushrooms and a salad.

I made a few modifications and used less vegetables, like someone suggested but added tofu when it went into the oven. It was delicious and definitely recommend carmelizing the veggies first because that gives it the most flavor.

Not bad. If I was to do it again I would use less of the veggies because of how hard it was to fit into my pan and how I felt there needed to be more cream. But it eats well still

It turned out well and received many complements at Easter dinner where no one knew it wasn’t creamed until I told them.

This tasted delicious. The leeks and onion gave it a sweet flavour and the cashews were creamy but not too nutty. I used nutritional yeast but was a bit apprehensive when I taste-tested the sauce so I started adding a bit of parmigiana. Not a lot. Turns out, when you let the sauce settle and especially after it’s baked, the real flavour comes through. My leeks were very large so I doubled the sauce. Used chicken stock as well. Will make again.

So delicious! A hit around the table. Thanks so much for this recipe.

It was delicious thanks