340 gr. asparagus,
30 gr. leek,
30 gr. raw cashew,
200 ml. soy crème,
1/2 tsp sea salt,
3 tbsp lemon juice,
1/2 tbsp nutritional yeast,
2 tbsp fresh dill.
1 tsp rosemary and black pepper to sprinkle,
4-5 fresh mint leaves.
1. Place all ingredients in a food processor.
2. Mix on high speed until completely smooth texture.
3. Transfer mixture in a pot, cook on medium heat for 10 minutes adding water until get desired consistency. Add cutted 2 asparagus branches. Cook more 2 minutes.
4. Remove from the oven. Strain using a cheesecloth to get pure texture. Sprinkle dried rosemary and black pepper. Serve warm with seed crackers!