INGREDIENTS
240 mls
almond milk
15 mls
balsamic vinegar
1 tsp
coconut aminos
45 gs
coconut oil
45 mls
coconut oil
21 gs
cornstarch
105 gs
cremini mushrooms
800 gs
russet potatoes
1/2 tsp
sea salt
1/4 tsp
sea-salt
50 gs
shallots
1
vegan cheese
120 mls
vegetable broth
1 tsp
worcestershire sauce