INGREDIENTS
1/2
bunch Asparagus
8
Collard, large
2 cloves
Garlic
2
Leeks, large
1
Onion, medium
1 tbsp
Parsley, fresh
1 tsp
Cane sugar, pure
1/2 tsp
Celery seed
1 tbsp
Nutritional yeast flakes
2 tsp
Salt
1 tbsp
Olive oil, extra virgin
3/4 cup
Cashews, raw
5 cups
Water