Al­mond “Cream” of Pis­ta­chio

The Sentinel-Record - HER - Hot Springs - - Culture -

1/2 onion 7 gloves of gar­lic 1 lb. of pis­ta­chios 2 chipo­tle pep­pers 1/2 gal­lon of al­mond milk 3 tbs. non-GMO corn­starch 4 cups of veg­etable broth Mix all in­gre­di­ents in the blender with a dab of ex­tra vir­gin avocado or co­conut oil (can use ex­tra vir­gin olive oil)

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