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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. yukon gold potatoes
- 1/2 tsp. sea salt
- 1 1/2 cups white beans (about one 15 ounce can)
- 1 1/2 cups vegan Parmesan cheese (Grateable, if using my Parmesan double it when making it and also make the crumble version not the wheel because it's easier to use for this, or use your favorite store brand)
- 1 cup cashew milk (can sub another plant based milk if you prefer)
- ground black pepper (optional for garnish)
- rosemary sprig (optional for garnish)
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