Creamy leek soup with vegan cheese, seitan and cashew nuts


  • 1 Veggie Protein Bloc, ground or cut very finely into seitan
  • 500 g onions
  • 500 g leeks
  • 1.5 l vegetable bouillon
  • 200 ml white wine
  • 2 cloves of garlic
  • 150 g yeast flakes
  • 100 g cashew nuts (soaked overnight)
  • A pinch of pepper
  • A pinch of fleur de sel (Amanprana)
  • 1 tsp Herb mix (Amanprana ORAC Botanico Mix with chilli)
  • 1 tbsp red palm oil (Amanprana)

Preparation of creamy leek soup with vegan cheese, seitan and cashew nuts

  1. Clean the onions and leeks and cut them into fine rings.
  2. Flash-fry the seitan mince in red palm oil, then add the vegetables and allow to cook on medium heat for around 20 minutes.
  3. Douse with the bouillon and the white wine and bring to the boil.
  4. Then mix with a stick mixer until the soup is creamy.
  5. It will be creamiest when you also puree the seitan, but you can also fry it separately and add to the soup later.
  6. Then add the yeast flakes, season with the herb mix and bring back to the boil.
  7. If the soup is too watery, add a few more yeast flakes.
  8. The soup is best if you leave it in the fridge overnight and reheat it the following day. Enjoy!

Tip of Stefano:

Leeks and cheese complement each other perfectly.

There are perfect combinations of flavours that seem to please everyone. Two primary ingredients in this recipe come together to form such a foodpairing – leek and cheese. This classic foodpairing did not simply spring into being, but has been tasted and approved by many, giving it legs for years. Leeks and cheese are the perfect base for many dishes – in this soup, in quiche or in an oven dish. Combine leeks and cheese and you’re guaranteed a successful meal.

Soup with vegan cheese, perfect for everyone

In our soup one of the ingredients is a little different – the cheese, which is vegan in this recipe. So when you check out all the ingredients in this recipe, you’ll find that it is completely vegan. The cheese, or rather the cheese taste, is obtained using yeast flakes together with cashew nuts. It’s a delicious and hearty recipe that is suitable for everybody.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

Subscribe to our newsletter!

This way you will be the first to know about our promotions, new products and bio tips

The information that you leave here will only be used by us to keep you informed by e-mail, in the form of a newsletter, of developments at Bertyn and our current promotions. Bertyn considers your privacy and safety important. For our complete privacy policy we refer you to our privacy policy. We use Mailchimp as our marketing platform. By clicking on the yes, I wish to receive the newsletters from Bertyn above, you agree to the processing of your data via Mailchimp. Learn more about Mailchimp's privacy practices here.

What fans say about Bertyn

Pasquale Tarantino

Fitness consultant

“When you cook seitan the taste depends on the spices you use, because seitan does not have much of a taste of its own. Thanks to its firm structure, seitan can be fried, roasted or barbecued, or simply on a pizza. You can find seitan in the cold section of your natural food and health food shops.”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

View all videos