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Ingredients
  • 15 ounces Cannellini Beans rinsed and drained
  • 3 Garlic Cloves minced
  • ½ Red Onion diced
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 2 teaspoons Vegan Worcestershire
  • 1 teaspoon Hot Sauce I used Sriracha
  • 2 teaspoons Paprika
  • subheading: Vegan buttermilk/Cashew Cream Mixture:
  • ¼ cup Oat Milk or plant milk of choice
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ cup Raw Cashews or silken tofu nut-free option
  • Salt and Pepper to taste
  • ¼ cup Vegan Parmesan Cheese
  • subheading: Garnish:
  • ¼ cup parsley Garnish
  • Toasted baguette crackers, assorted vegetables
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