INGREDIENTS
1 cup
almond milk
1/3 cup
cashews
1/4 cup
beans
2 tbsp
miso paste
2 tsp
dijon mustard
2 tbsp
olive oil
1 bunch
scallions
1
celery stalk
1 large
carrot
8 oz
cremini mushrooms
1 tsp
sea salt
4
garlic cloves
2 tbsp
rosemary
1 bunch
thyme
1 1/4 cups
cannellini beans
1/2 tsp
pepper
4 cups
water
1 cup
rice
1 tbsp
lemon juice
4 cups
kale
1 serving
parsley
1 inches
p of pepper flakes