Cheesey Almondy Leek Cannelloni
- Finely chop three Leeks and boil in vegetable stock for three minutes.
- Meanwhile make a regular cheese sauce but use a mix of almond milk and cow milk.
- Stuff the cannelloni with the boiled and drained leek.
- Pour the cheese sauce over the top.
- Grate lots of extra cheese and a few breadcrumbs over the top.
- Bake for a little under 30 minutes at 220 C
