Preheat the oven to 180°C or 160°C if fan assisted.
Start by preparing the crumble topping. Add the cashew nuts to a food processor and pulse to form a chunky crumb. Transfer to a mixing bowl along with the ground almonds, nutritional yeast, salt and pepper. Stir to combine.
Add the coconut oil and use your hands to rub into the ground nuts to form a crumble consistency. Set to one side.
To prepare the filling, melt the coconut oil in a frying pan over a medium heat. Add the leeks, garlic, shallot and mushrooms and sweat for a few minutes until tender and fragrant.
Whilst the vegetables are cooking, add all the sauce ingredients to a blender and process until smooth and creamy.
Add the kale to the pan with the vegetables, stir and cook until just wilted.
Add the cashew sauce to the pan and stir through the vegetables.
Divide the vegetables and sauce between two 4-inch ramekins.
Sprinkle an even layer of the crumble over the top of each pie
Transfer to middle of the oven to bake for 20 minutes until the tops are golden and the filling is bubbling and piping hot through.