INGREDIENTS
400 mls
plant-based milk
400 mls
vegetable broth
150 gs
cashews soaked
15 gs
arrowroot flour
1/2 tsp
paprika
1 serving
ground pepper
30 gs
nutritional yeast
1 1/4 tsps
sea salt
1 tsp
onion powder
3
garlic cloves
1 2/5 kgs
potatoes
1 medium
onion
1 serving
herbs to garnish