INGREDIENTS
3
Garlic cloves
2
Jalapeno peppers
1
Onion, small
2 tsp
Dijon mustard
2 tbsp
Vegan cream cheese
250 g
Pasta
1 tbsp
Avocado oil
2 tbsp
Nutritional yeast
1/2 tsp
Pepper
1/2 tsp
Salt
1/2 cup
Cashews, raw
1 1/2 cups
Water
1/2 cup
Carrington farms crounons, crushed