INGREDIENTS
2
Garlic cloves
1
Leek
200 g
Mushrooms
1
Sweet potato (300g), small
1 tbsp
Dijon mustard
1/3 cup
Margarine
1 tbsp
Corn flour
1 cup
Flour
1
generous pinch Nutmeg
1
generous pinch Pepper
3/4 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Cashews
2 tbsp
Ice water
1 1/2 cups
Plant-based cream