INGREDIENTS
1
small clove Garlic
1 tsp
Lemon peel
500 g
Spinach, fresh
1/2
bunch Spring onions
2 tbsp
Lemon juice
200 g
Flour
1
Nutmeg
2 tbsp
Nutritional yeast flakes
1
Oil to grease the baking sheet
2
Pepper
1/2 tsp
Salt
2
Salt
5 tbsp
Vegetable oil
250 g
Cashew nuts
300 g
Cashew ricotta
2 tbsp
Milk
150 milliliters
Water