INGREDIENTS
2 lbs
asparagus
8 ozs
mushrooms
4 ozs
water chestnuts
1 tbsp
ghee
1 cup
water
1/3 cup
nutritional yeast
1 large
garlic clove
1 serving
salt and pepper
1 large
onion
1/2 cup
dairy free milk
1/3 cup
almond flour
1/4 cup
arrowroot flour
2 tbsps
apple cider vinegar
1/2 cup
coconut oil
1/4 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
black pepper
1/2 tsp
salt
2 lbs
asparagus
2
crackers
2 sticks
butter
5 ozs
evaporated milk
4 larges
eggs
10 ozs
cream of mushroom soup
4 ozs
canned water chestnuts