Creamy Root Vegetable Bake

Name: Creamy Root Vegetable Bake
Ingredients: 2 parsnips, cut into sticks (2 inches long & ½ inch thick); 2 carrots, cut into sticks (2 inches long & ½ inch thick); 1 leek, quartered lengthwise and cut to 2 inches in length; 1 sweet potato, cut into sticks (2 inches long & ½ inch thick); 2 Tbsp. Heinen’s extra virgin olive oil; ½ cups Heinen's walnuts, chopped; Sea salt; Black pepper; ¼ cup Miyoko’s salted vegan butter; 1 cup leek, sliced; 4 garlic cloves, minced or crushed; ¼ cup Bob’s Red Mill brown rice flour; 2 cups Heinen's almond milk; 1 tsp. fresh thyme; 3 Tbsp. Bob’s Red Mill nutritional yeast; 1 Tbsp. Heinen's Dijon mustard; Pepper