INGREDIENTS
2
Carrots
1/2 tsp
Garlic powder
4
Parsnips
1/2 tsp
Thyme
1 cup
Almond milk, unsweetened
3/4 cup
Coconut milk, full-fat
1 tbsp
Lemon juice
2 tbsp
Cornstarch
1 tbsp
Nutritional yeast
1/4 tsp
Salt
1 pinch
Turmeric
1/2 cup
Chestnuts, cooked
1/2 tsp
Cumin