INGREDIENTS
15 oz
cannellini beans
15 oz
chickpeas
1/2 cup
almond milk
7 tbsp
nutritional yeast
3 tbsp
olive oil
2 tbsp
dijon mustard
1 tbsp
vegan butter
1 tbsp
garlic powder
1 tbsp
salt
1/2 tsp
ground turmeric
2 tbsp
olive oil
2
sweet potatoes
1 serving
walnuts
1 serving
parsley