INGREDIENTS
2
bunches Asparagus, fresh
3 cups
Peas, frozen
2
Shallots
2 cups
Almond milk, unsweetened plain
2 cups
Vegetable stock, low sodium
2 tbsp
Lemon juice
2 tbsp
Tahini
1
No-salt seasoning
1/4 cup
Nutritional yeast
1
Pepper
1 tbsp
Water
6
Garlic cloves (peeled and cut in half lenght-wise)