INGREDIENTS
2
pouches of chicken of the sea skinless & boneless pink salmon
3 tbsp
Dill, fresh
1 clove
Garlic
3
lbs Russet potatoes
2
Shallots
1 3/4 cups
Almond milk
1 tbsp
Lemon juice
1 tsp
Salt
1/4 cup
Tapioca flour
1 tbsp
Olive oil
1 cup
Cashews, raw